Cheesesteak

Ingredients:

3-4lbs Beef Chuck Pot Roast
1 Medium Onion, cut into small slices
1 Green Bell Pepper, cut into small slices
1 Tablespoon Butter
A few slices of Mozzarella cheese
Rolls (I used hoagies)
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
3/4 Cup Water

Jalapenos or banana peppers (optional)

Directions:

Place your meat in your slow cooker and set to low. Pour water over meat then add salt, pepper, garlic powder, and onion powder. Cover and cook for 8 hours. Remove meat from slow cooker and shred on cutting board, removing all pieces of fat. Heat the butter in a skillet and add the onion and bell pepper, cook until the vegetables start to become tender. Add shredded meat and stir. Add salt and black pepper if necessary. Cover and turn the heat to low and let the flavors blend together for about 10 minutes while you prepare your rolls.Place on a baking sheet and put under the broiler for about 3-4 minutes, until they start to turn golden brown. Remove the rolls from the oven and spoon your meat mixture onto your rolls, then top with cheese.

This recipe made the meat more tender than the cut I tried to use before, but it tastes like pot roast on a bun. Something I did not like. I think I will go to the butcher next time and ask for the thin sliced rib-eye meat. The correct cut of meat they use for cheesesteaks.