3 - 4lb roast
1/2 cup water
1 T. Butter
1 - clove garlic, minced
1/2 1 t. fresh rosemary, chopped
1/2 - 1 tsp dried oregano
1 - green pepper, sliced
1 - onion, sliced
1 - 10.5 oz can beef broth
12 sandwich buns or hoagie buns
sliced provolone cheese
Rinse roast and pat dry with a paper towel. Place beef in slow cooker, add water, butter and garlic. Cover and cook overnight on low for 8 hours. Stir in rosemary, oregano, green pepper, onion and broth; continue to cook on low for 8 more hours. When ready to serve, shred and serve over warm buns with provolone cheese. Melt just a bit and serve.
* I started mine early in the morning the day I wanted to serve this meal. About 7:00 am, I let the roast cook for about 6 hours then added the rosemary, oregano, green pepper, onion and broth. Covered and cooked for another 4 hours so we could have it for dinner around 6:00pm. The meat was really tender so I dont think it needs to cook as long as it is stated.
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