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Crockpot Philly Cheesesteaks

Ingredients

For the shredded beef:

  • 2 1/2 - 3 lbs beef chuck roast
  • 2 tsp Montreal steak seasoning
  • 3 cloves garlic minced
  • 1/2 of medium onion roughly diced
  • 1 cup beef stock
  • 2 tbsp Worcestershire

For the onion and pepper toppings:

  • 1 tablespoon butter
  • 1 green pepper sliced
  • 1/2 yellow onion sliced
  • 1 1/2 cups of fresh mushrooms sliced
  • Salt and pepper to season
  • slices of provolone cheese
  • hard sandwich rolls

Instructions

  • Trim roast of visible fat. Rub Montreal steak seasoning on both sides of roast.
  • Spray inside of crockpot with nonstick spray. Place the roast into a crockpot. Top roast with garlic and onion.
  • Pour beef stock and Worcestershire over the roast.
  • Cook on low for 6 to ­8 hours.
  • Remove roast from the crockpot and shred meat into with two forks, discarding any fat.
  • Place the shredded beef back into the crockpot along with any juices that are on the plate. Allow beef to continue to cook on low.
  • In a medium skillet over medium heat, saute green peppers, mushrooms, and onions in butter about 5 minutes until they begin to soften. Season with salt and pepper, to taste.
  • Make sandwiches by placing the shredded beef, cheese, green peppers, mushrooms, and onions on one side of the roll.
  • Turn your broiler on. Place the sandwiches on a baking sheet open faced to melt the cheese and to slightly toast the rolls.