Roast Beef Bread Bowl Sandwiches

Slice onions and place in a skillet with a splash of olive oil and spices. Cook onions until they begin to become transparent- do not overcook. Push aside. Sprinkle flour over the meat and brown in the skillet. Place onions and meat in Crock Pot along with chicken broth. Cook on high for 2 hours and low for 3 hours.

Slice the top from the bottom of the bread. Scoop out making a bowl in each half. (I freeze this bread and save for making dressing at a later date.) Slice the green peppers into long thin slices. Slice the cheese. Remove the meat and onions from the crock pot and shred the meat, then mix it with the onions and a small amount of the juice remaining in the pot. Fill the bottom half of the bread bowl with the meat and onion mixture, mounding it up, pour a small amount of juice over the top. Cover it with a layer of green pepper and cheese. Put the top of the bread back on and push down tightly. You do not want any mixture leaking out during baking. Bake at 375 degrees for 30 minutes. Allow to rest before slicing. Use the remainder of the juice for serving. I do not thicken the juice into a gravy but allow it to soak into the bread.