Beef And Peppers
Ingredients
2 1/2 pounds boneless beef chuck pot roast to 3 pounds cut into 1 inch cubes
1 large onion chopped
1/4 C. Worcestershire sauce
1 Tbsp. instant beef bouillon granules
1 tsp. dried oregano crushed
1/2 tsp. dried basil crushed
1/2 tsp. dried thyme crushed
2 garlic cloves minced
1/2 C. chopped pepperoncini Italian pickled peppers
or other pickled peppers
8 hoagie buns or Kaiser rolls split and toasted
6 oz. sliced Swiss cheese
Cooking Instructions
In a 3 1/2 quart or 4 quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Cover, cook on low-heat setting for 10 hours or on high-heat for 5 to 6 hours. Stir to break up meat cubes. Stir in chopped pepperoncini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat. Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)