The Chef

Crockpot Philly Roast Sandwiches

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“until now, she’d thought “cold day in hell” was just an expression”

Living in lovely Iowa, the winter weather is ridiculously cold. When the forecast calls for below zero temps and your tv has a frigid air warning ticking at the bottom of the screen, you hibernate if possible! If I can avoid the bone chilling cold, I spend the day being spoiled in my heated, cozy home and make a warm, filling meal for my husband. So, without further a-do, here’s yet another delicious crockpot creation! A cross between a French dip/Philly cheesesteak/Italian beef sandwich!! 😉
I would definitely recommend doubling the recipe if you desire some yummy leftovers!! J and I got 5 sandwiches out of a smaller roast!

1 1-2 lb. Roast
1 Green Bell Pepper, Diced or cut into strips
1 small onion, Diced
1 Envelope Beefy Onion Lipton Mix
A few splashes of Beef Broth, added as needed

Lightly grease inside of crockpot with cooking spray. Place roast in crockpot and add remaining ingredients, stir. Cook on low for 7-8 hours, until roast is cooked through. Shred roast with two forks and stir until well combined. Optional: Place sandwiches in the broiler for a few minutes to toast buns and melt provolone slices on top of meat for added deliciousness!!!

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