3 lb chuck roast
1 cup water
3 pkg herb-ox no salt beef bouillon
1 tbsp Montreal steak spice
2 tbsp Worcestershire sauce
1 green pepper
1 red pepper
1 small vidalia onion
In a large skillet, seer the chuck roast on all sides. Deglaze with 2 tbsp red wine. Mix the herb-ox in the water and pour over the roast. Sprinkle the Montreal steak spice over the chuck roast. Put the chuck roast in a crock pot on medium for 7 hours. When you have about 2 hours left, pour the Worchestershire sauce over the roast and let it continue to cook. When the roast is done, remove from the crock-pot and slice into very thin layers.
Slice the veggies into thin strips (julienne) and saute until just tender. Remove from heat and then saute the meat for just a few moments (3 - 5 minutes).
Preheat the oven to 415 degrees. On a baking sheet create the sandwiches. Put a layer of the steak, then the onions and pepper mixture then the provolone cheese. Bake for about 7 minutes or until the cheese has melted and is bubbling.