Slow Cooked Roast Beef Hoagies


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These delicious slow-cooked hoagies make a wonderful meal on a cold winter night. You can also substitute venison for the beef, they're equally good.

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  • 1 5-lb. boneless beef roast
  • 1/2 C. water
  • 1 clove garlic, smashed
  • 1 can Campbell's Cheddar Cheese soup
  • 1 can cream of mushroom soup
  • 1 sm. can sliced mushroom pieces and stems, drained
  • 8-10 hoagie rolls
  • sliced american or cheddar cheese

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Place roast in slow-cooker with water and garlic clove. Sprinkle with salt and pepper. Allow to cook on low for 6-8 hours until fall-apart tender. Remove roast and shred the meat. Pour off liquid and garlic and discard or keep liquid and freeze for other uses. Return shredded meat to slow-cooker, add soups and mushrooms. Cover and allow meat to heat through. Serve on hoagie buns (toasted if desired) and top with cheese before serving.

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