The only kind of slow cooker recipe I like is a dump-and-go one.  I like to add the peppers in the last 30 minutes to keep them from getting mushy. Just cut them up in the morning and stash them in the fridge until you get home, then there is no work to be done before dinner.

 

Slow Cooker Philly Cheesesteaks (from Let’s Dish Recipes)

 

1 (2-3 pound) rump roast

2 onions, sliced

2 cloves garlic, minced

2 cups beef broth

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 yellow bell pepper, sliced

1 red bell pepper, sliced

sliced Provolone cheese

hoagie rolls

In a slow cooker, add roast and onions and top with garlic, beef broth, salt, pepper, oregano, basil.  

 

Cook on low for 8-10 hours, or on high for 5-6 hours.

 

During the last 30 minutes of cooking, remove the roast from slow cooker and shred the meat with a fork. Return the meat to the slow cooker, add the peppers, and cook for an additional half hour (or until ready to serve).


For serving, preheat broiler. Add beef, onions, and peppers to the hoagie rolls. Top with sliced Provolone cheese. Broil until cheese is melted and bubbly, 2-4 minutes.

 

 

 

Slow Cooker Philly Cheesesteaks