Italian Beef Pot Roast Submarines

Ingredients:

3 lb. chuck roast

Salt & pepper to taste

2 tbsp of butter

1 large sprig of rosemary

1 large sprig of thyme

1 cup of dry red cooking wine

1 12 oz jar of roasted red peppers

1 12 oz jar of Giardiniera in Oil (1/4 cup per sub)

12 slices of provolone cheese (1/4 cup per sub)

Oregano for taste

Directions:

Remove roast from the fridge 1 hour prior to cooking.  Salt & pepper roast to taste.

Pre-heat a slow cooker on high. Place the roast topped with butter in the slow cooker; cover and let it heat through (about 30 minutes). 

Add wine, rosemary and thyme.

Cook on high for 5 hours.

Transfer the roast to a cutting board and tent with foil for 10 minutes. Reserve the juices. Cut roast into strips.

Cut the subs length wise into an open book style and brush some olive oil on the inside of each one placing each on a large baking sheet.  Place them under the broiler and cook until slightly toasted.  Remove from the oven leaving the broiler on.

Divide the roast evenly among the subs.  Top each sub with some of the roasted red pepper and giardiniera.  Place 2 slices of the provolone cheese on top.

Place them back under the broiler and cook until cheese melted.  Remove from the oven and sprinkle with dried oregano.

Serve warm.