Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living February 2008

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Credit: Jennifer Davick; Mindi Shapiro Levine

Recipe Summary

prep:
10 mins
cook:
15 mins
broil:
3 mins
total:
28 mins
Yield:
Makes 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.

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  • Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls. Place sandwiches on a baking sheet.

  • Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.

  • Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve sandwiches with gravy for dipping and potato chips. Garnish, if desired.

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