Meat Madness Shredded Beef Subs

Beef, onion and garlic are cooked in a crock-pot until tender and served on hoagie buns with provolone cheese--the perfect game day food.

Ingredients:

• 2 1/2 pounds boneless chuck roast, fat trimmed and cut into 2 inch chunks
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1 cup red wine
• 1 1/4 cup banana peppers with juice
• 4 cups low sodium beef broth
• 3 tablespoons dried Italian herb blend
• 3 tablespoons Worcestershire sauce
• 1 tablespoon crushed red pepper
• 1 dozen hoagie sandwich buns
• 12 slices provolone cheese
• Optional: mayonnaise, spicy mustard, and hot sauce

Directions:

Turn a large crock-pot to low heat. On stovetop, add olive oil to a large Dutch oven and heat over medium heat. Add meat and gray it on all sides, about 5 minutes, stirring frequently. Remove meat with a slotted spoon and place in crock-pot. In same Dutch oven, add onions and saute on medium heat for 3 minutes. Add garlic and saute for an additional minute. Remove onions and garlic with a slotted spoon and add to crock-pot. To crock-pot, add remaining 6 ingredients, red wine through crushed red pepper. Stir to thoroughly combine ingredients. Place lid on crock-pot and cook on low for at least 6 hours. Remove beef from crock-pot and shred with two forks. Place beef back into crock-pot with broth ingredients. Serve beef from crock-pot, using slotted spoon, with buns and provolone cheese. Let guests dress their sandwiches with their desired accompaniments.

Number of Servings: 12

Notes from the Cook: I love shredded beef sandwiches, but hate the amount of sodium in them from prepackaged soup mix, etc. So I came up with my own version to control sodium, and love the results even better. We always serve these at our March Madness gatherings, hence the name Meat Madness.