CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668906dc   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Italian Beef Sandwiches   
    Categories: Beef, Vegetables, Wine, Herbs, Cheese   
         Yield: 12 servings   
       
         4 tb Olive oil; divided   
         5 lb Boneless chuck roast   
     2 1/4 ts (ea) salt & pepper; divided   
         2 sm Onions; coarse chopped   
         9 cl Garlic; chopped   
       3/4 c  Dry red wine   
         4 c  Beef stock   
         3    Fresh thyme sprigs   
         4 ts Italian seasoning   
     1 1/2 ts Crushed red pepper flakes   
         4 md Bell peppers; in 1/2"   
              - strips   
         1 ts Garlic powder   
        12    Crusty submarine or hoagie   
              - buns; split partway   
        12 sl Provolone or mozzarella   
              - cheese   
              Giardiniera; optional   
       
     In a 6 qt. stockpot, heat 3 tablespoons oil over   
     medium-high heat; brown roast on all sides. Sprinkle   
     with 2 teaspoons each salt and pepper. Transfer to a   
     6 qt. slow cooker.   
        
     Add onions to stockpot; cook and stir until lightly   
     browned, 2-3 minutes. Add garlic; cook 30 seconds   
     longer. Add wine; cook 3-5 minutes, stirring to loosen   
     browned bits from pan. Stir in stock, thyme, Italian   
     seasoning and pepper flakes; transfer to slow cooker.   
     Cook, covered, on low until beef is tender, 7-9 hours.   
        
     About 1/2 hour before serving, preheat oven to 350°.   
     Place peppers in a 15x10x1-in. baking pan. Drizzle with   
     remaining 1 tablespoon oil. Sprinkle with garlic powder   
     and the remaining 1/4 teaspoon salt and pepper; toss to   
     coat. Roast until peppers are softened, 15-20 minutes,   
     stirring halfway.   
        
     Remove roast; cool slightly. Strain cooking juices into   
     a small saucepan, reserving strained mixture and   
     removing thyme stems. Skim fat from juices; heat through   
     and keep warm. Coarsely shred beef with 2 forks; stir in   
     reserved strained mixture. If desired, moisten beef with   
     some of the cooking juices.   
        
     To serve, preheat broiler. Arrange buns on baking   
     sheets, cut sides up. Broil 3-4 inches from heat until   
     lightly toasted. Remove from oven; top each bun with 2/3   
     cup beef mixture and 1 slice cheese. Broil until cheese   
     is melted, about 30 seconds.   
        
     Top with peppers and, if desired, giardiniera. Serve   
     with cooking juices for dipping.   
        
     Kira Vosk, Milwaukee, Wisconsin   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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