Succulent Pot Roast Sandwich

Ingredients

Hoagie rolls

4

Provolone cheese

8 slices

Salt and pepper

to taste

Worcestershire sauce

2 tablespoons

Beef broth

2 cups

Garlic

3 cloves, minced

Onions

2, thinly sliced

Pot roast

2 lbs

Instructions

1. Place the pot roast in a slow cooker. Add the onions, minced garlic, beef broth, Worcestershire sauce, salt, and pepper. Cover and cook on low for 8 hours or until the meat is tender and can be easily shredded with a fork.
2. Once the pot roast is cooked and shredded, preheat the oven to 350°F.
3. Split the hoagie rolls and place them on a baking sheet. Top each half with a slice of provolone cheese.
4. Bake for 5 minutes, or until the cheese is melted and bubbly. Meanwhile, caramelize the remaining sliced onions until they are golden brown and sweet.
5. Distribute the shredded pot roast evenly among the rolls. Top with the caramelized onions and another slice of cheese.
6. Return the sandwiches to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
7. Serve the sandwiches hot, with the remaining broth on the side for dipping.