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Place onions in a 3 1/2- to 5-quart slow cooker. Place beef on top of onions, cutting beef to fit, if needed. Sprinkle with garlic, thyme (or marjoram or oregano) and pepper. Pour broth, water and Worcestershire over the beef and onions.
Cover and cook on Low for 9 to 10 hours for brisket or 8 to 9 hours for bottom round or on High for 4 1/2 to 5 hours for brisket or 4 to 4 1/2 hours for bottom round.
Add bell pepper to the slow cooker to soften slightly. Transfer meat to a cutting board; thinly slice across the grain. Using a slotted spoon, remove onion and pepper from the slow cooker. Divide sliced brisket, onion and pepper slices among bread bottoms. Add bread tops. Skim fat from cooking juices in slow cooker; pass juices for dipping sandwiches.