Name: Open-face Shredded Beef Sandwiches Recipe
Total time: 20 min
Yield: 6
Cuisine: Mediterranean

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Use your slow cooker to make this tasty beef mixture, then spoon onto toasted bread and top with melty cheese. 

How to make Open-face Shredded Beef Sandwiches Recipe

Diabetic Living Magazine

Crawler

Mediterranean

<p>Use your slow cooker to make this tasty beef mixture, then spoon onto toasted bread and top with melty cheese. </p>

Instant espresso coffee granules

Extra lean boneless beef chuck roast,  trimmed of fat

Nonstick Cooking Spray

Chopped Onions

Medium red sweet pepper,  cut into thin bite size strips

Medium green sweet pepper,  cut into thin bite size strips

Cloves Garlic,  Minced

Bay leaves

Dry red wine

Cider vinegar

Worcestershire sauce

Salt

Thick slices multigrain italian bread

Sprinkle coffee granules evenly over all sides of the roast; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat over medium high heat. Add roast; cook until light brown on both sides, turning once.

step 1

Meanwhile, coat a 3-or 3 1/2-quart slow cooker with cooking spray. Layer onions, pepper strips, garlic and bay leaves in cooker. Place roast on top of vegetables.

step 2

Add wine to skillet; bring to boiling over medium-high heat, using a wooden spoon to scrape brown bits from bottom and sides of skillet. Remove from heat; stir in vinegar and worcestershire sauce. Pour over roast.

step 3

Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.

step 4

Using a slotted spoon, transfer meat to a cutting board. Remove and discard bay leaves. Stir salt into mixture in cooker. Using two forks, pull meat apart into shreds; return shredded meat to cooker, stirring to combine.

step 5

Preheat broiler. Arrange bread slices on a baking sheet; top each bread slice with a cheese slice. Broil 4 to 5 inches from heat until cheese melts and bread is toasted.

step 6

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

step 7

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