Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1365.33 Kcal (5716 kJ) | ||
| Calories from fat | 601.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.86g | 103% | |
|---|---|---|---|
| Cholesterol | 245.37mg | 82% | |
| Sodium | 2840.04mg | 118% | |
| Potassium | 1025.11mg | 22% | |
| Total Carbs | 94.29g | 31% | |
| Sugars | 28.83g | 115% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 98.2g | 196% | |
| Vitamin C | 255.6mg | 426% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 103.2mg | 573% | |
| Calcium | 1382.2mg | 138% | |
| Amount Per 100 g | |||
| Calories | 57.04 Kcal (239 kJ) | ||
| Calories from fat | 25.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 103% | |
|---|---|---|---|
| Cholesterol | 10.25mg | 82% | |
| Sodium | 118.65mg | 118% | |
| Potassium | 42.83mg | 22% | |
| Total Carbs | 3.94g | 31% | |
| Sugars | 1.2g | 115% | |
| Dietary Fiber | 0.26g | 25% | |
| Protein | 4.1g | 196% | |
| Vitamin C | 10.7mg | 426% | |
| Vitamin A | 0.2mg | 197% | |
| Iron | 4.3mg | 573% | |
| Calcium | 57.7mg | 138% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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