Nutrition per serving may change if servings are adjusted.
1 tablespoon instant espresso coffee granules
1 pound extra-lean boneless beef chuck roast, trimmed of fat
Nonstick cooking spray
1½ cups chopped onions (3 medium)
½ medium red sweet pepper, cut into thin bite-size strips
½ medium green sweet pepper, cut into thin bite-size strips
4 cloves garlic, minced
2 bay leaves
½ cup dry red wine
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
6 thick slices multigrain Italian bread (about 1½ ounces each)
6 thin slices provolone cheese (3 ounces total)
Sprinkle coffee granules evenly over all sides of the roast; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat over medium high heat. Add roast; cook until light brown on both sides, turning once.
Meanwhile, coat a 3- or 3½-quart slow cooker with cooking spray. Layer onions, pepper strips, garlic and bay leaves in cooker. Place roast on top of vegetables.
Add wine to skillet; bring to boiling over medium-high heat, using a wooden spoon to scrape brown bits from bottom and sides of skillet. Remove from heat; stir in vinegar and Worcestershire sauce. Pour over roast.
Cover and cook on low-heat setting 9 to 10 hours or on high-heat setting 4½ to 5 hours.
Using a slotted spoon, transfer meat to a cutting board. Remove and discard bay leaves. Stir salt into mixture in cooker. Using two forks, pull meat apart into shreds; return shredded meat to cooker, stirring to combine.
Preheat broiler. Arrange bread slices on a baking sheet; top each bread slice with a cheese slice. Broil 4 to 5 inches from heat until cheese melts and bread is toasted.
To serve, using a slotted spoon, divide meat mixture among bread slices.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.