Categories: Slow Cooker
Ingredients
- 1 tbsp instant espresso coffee granules
- 1 lb boneless chuck roast, trimmed of fat
- nonstick cooking spray
- 1 1/2 cups chopped onions
- 1/2 of a medium red sweet pepper, cut into thin bite-size strips
- 1/2 of a medium green sweet pepper, cut into thin bite-size strips
- 4 garlic cloves, minced
- 2 dried bay leaves
- 1/2 cup dry red wine
- 2 tbsp cider vinegar
- 1 tbsp Worcestershire
- 1/2 tsp salt
- 6 thick slices multigrain Italian bread
- 6 thin slices provolone cheese
Directions
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Press the coffee granules into both sides of roast. Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add roast; cook until light brown on both sides, turning once.
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Meanwhile, coat slow cooker with cooking spray. Layer onions, pepper strips, garlic and bay leaves in cooker. Place roast on top of vegetables.
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Add wine to skillet; bring to boiling over medium-high heat, scraping brown bits from bottom and sides of skillet. Remove from heat; stir in vinegar and Worcestershire. Pour over roast.
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Cover and cook on LOW 9-10 hrs.
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Using a slotted spoon, transfer meat to a cutting board. Remove and discard bay leaves. Add salt to the mixture in cooker. Using two forks, pull meat apart into shreds; return to cooker, stirring to combine.
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Preheat broiler. Arrange bread slices on a baking sheet; top each with a cheese slice. Broil 4-5 inches from heat, until cheese melts and bread is toasted.
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To serve, using a slotted spoon, divide meat mixture among bread slices.