Crock Pot Wednesdays: Slow Cooker Italian Beef

With the cold weather and an invitation from Debbie at Dining with Debbie to participate in Crock Pot Wednesdays, I decided on Friday to break out my crock pot and make something to share.  I haven't used in my crock pot in forever, and with the cold weather and extra time on my hands now that I've graduated, it was the perfect opportunity to try out a new recipe.  I decided to search petitchef.com for something new to create.  I came across this recipe that is an adaptation from a recipe on allrecipes.com for Slow Cooker Italian Beef.  It sounded good, and I had most of the ingredients here at home (minus the chuck roast of course).  I made a couple of changes to it, and I was really pleased with the final result!  Rick called it "awesome!"  I hope that you enjoy it, too!

Slow Cooker Italian Beef
Ingredients
1 can low sodium beef broth
1 1/2 cup water
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon garlic powder
1 tablespoon of Italian Seasoning (I used McCormick's Italian Grinder)
1 bay leaf
1 package of Good Seasoning Italian Salad Dressing mix
1 3 lb chuck roast
1 chopped green pepper
1 chopped sweet onion



Directions
Combine all ingredients except for the green pepper and onion in the crock pot and cook on low for 10-12 hours or high for 4-5 hours.  When there is one hour left, add the green pepper and onion to the crock pot.

To make sandwiches:
Additional Ingredients

Hoagie Rolls

Provolone Cheese slices

Dijon Mustard

Directions
Preheat broiler.  Cut hoagie rolls in half and place Dijon mustard and cheese on one side of the roll and the meat on the other.  Place in the broiler until cheese is bubbling (around 4 minutes).