Ingredients
1
boneless beef chuck roast (3 lb)
1
teaspoon salt
1
medium onion, thinly sliced
1
teaspoon dried rosemary leaves
1
teaspoon dried thyme leaves
1
clove garlic, finely chopped
1
dried bay leaf
3
or 4 peppercorns
1
cup dry red wine (such as Zinfandel) or nonalcoholic red wine
3/4
cup beef broth
1
teaspoon Worcestershire sauce
10
soft ciabatta rolls or hoagie buns, split and toasted if desired
1 1/4
cups crumbled Stilton or blue cheese
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle beef with salt. In slow cooker, place beef (if roast comes in netting or is tied, do not remove) and onion. Mix remaining ingredients except rolls; pour over beef. Cover; cook on Low heat setting 7 to 8 hours.
Skim fat from surface of juices; discard bay leaf and peppercorns. Remove beef and vegetables from slow cooker; place beef on cutting board (remove netting or strings). Cut beef into thin slices. Fill rolls with beef; top with onions and sprinkle with cheese. Serve with broth from cooker for dipping.
