Get ready to transform your ordinary dinner into a mouthwatering feast that'll have everyone begging for seconds! These Slow Cooker Beef Roast and Pepper Hoagie Sandwiches are the ultimate comfort food that requires minimal effort but delivers maximum flavor. Imagine tender, perfectly seasoned beef that practically melts in your mouth, nestled in a soft hoagie roll with caramelized peppers and onions - this recipe is about to become your new go-to meal for busy weeknights or lazy weekends.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs beef roast
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups beef broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Hoagie rolls for serving
Instructions
- Prepare the beef roast by patting it dry with paper towels and generously seasoning all sides with salt, pepper, garlic powder, and onion powder.
- Place the sliced onions and bell peppers at the bottom of the slow cooker, creating a bed for the roast.
- Carefully position the seasoned beef roast on top of the vegetables in the slow cooker.
- Pour the beef broth around the roast, ensuring it does not wash away the seasonings from the meat.
- Cover the slow cooker and set to low heat setting, cooking for 8 hours until the beef is tender and easily shreds with a fork.
- Once cooking is complete, carefully remove the roast from the slow cooker and let it rest for 10-15 minutes.
- Using two forks, shred the beef, discarding any large fatty pieces.
- Strain the remaining vegetables and liquid, reserving some of the cooking liquid for extra moisture if desired.
- Toast the hoagie rolls lightly to add texture and prevent sogginess.
- Fill each hoagie roll with shredded beef, topped with the cooked peppers and onions.
- Optional: Drizzle additional cooking liquid over the sandwiches for extra flavor.
- Serve immediately while warm and enjoy your slow cooker beef roast hoagie sandwiches.
Tips
- Choose the Right Cut: For the most tender results, opt for chuck roast or bottom round, which have enough marbling to become incredibly tender during slow cooking.
- Pat the Meat Dry: Before seasoning, always pat the beef roast dry with paper towels. This helps the seasonings stick better and promotes better browning.
- Layer Vegetables Strategically: Placing vegetables at the bottom of the slow cooker creates a flavorful base and prevents the meat from sticking.
- Don't Skimp on Seasoning: Be generous with your salt, pepper, garlic, and onion powders to ensure a deeply flavored roast.
- Low and Slow is the Key: Cooking on low heat for 8 hours ensures the most tender, fall-apart beef.
- Let It Rest: After cooking, let the roast rest for 10-15 minutes before shredding to help retain its moisture.
- Toast Those Rolls: Lightly toasting the hoagie rolls prevents them from getting soggy and adds a nice crisp texture.
- Save the Cooking Liquid: The broth left in the slow cooker is liquid gold - use it to add extra moisture and flavor to your sandwiches.
Nutrition Facts
Calories: 544kcal
Carbohydrates: 44g
Protein: 43g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 80mg
