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

1. 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.

2. Meanwhile, coat slow cooker with cooking spray. Layer onions, pepper strips, garlic and bay leaves in cooker. Place roast on top of vegetables.

3. 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.

4. Cover and cook on LOW 9-10 hrs.

5. 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.

6. 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.

7. To serve, using a slotted spoon, divide meat mixture among bread slices.

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