| Fast Prep | Make Ahead

philly cheese pot roast sandwiches

prep: 20 minutes | cook: 10 to 12 hours (low) or 5 to 6 hours (high) + 30 minutes (high) | broil: 1 minute | MAKES: 8 servings (1 sandwich each)

• 1 2½- to 3-lb. boneless beef chuck pot roast, trimmed of fat
• 1 cup chopped onion
• ¼ cup Worcestershire sauce
• 1 Tbsp. instant beef bouillon granules
• 2 cloves garlic, minced
• 1 tsp. dried oregano, crushed
• ½ tsp. dried basil, crushed
• ½ tsp. dried thyme, crushed
• 8 hoagie buns or kaiser rolls, split and toasted
• 8 slices American cheese, halved diagonally

1. Cut meat into 1-inch pieces. In a 3½- or 4-qt. slow cooker combine meat and the next seven ingredients (through thyme).

2. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Stir to break up meat cubes. If using low, turn cooker to high. Cook, uncovered, 30 minutes more, stirring often to break up meat.

3. Use a slotted spoon to place meat mixture in buns. Top with cheese. If desired, sprinkle with additional dried oregano. Place sandwiches on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or until cheese is melted and bubbly.

TO MAKE AHEAD: Prepare as directed through Step 2. Place meat mixture in an airtight container. Cover and store in the refrigerator up to 3 days or freeze up to 3 months. To serve, thaw meat overnight in refrigerator, if frozen. Reheat meat in a covered pot over medium heat. Assemble sandwiches as directed in Step 3.

PER SERVING: 493 cal., 18 g fat (8 g sat. fat), 122 mg chol., 1,009 mg sodium, 35 g carb., 2 g fiber, 0 g sugars, 46 g pro.