Slow-Cooker Drip Beef Sandwiches

  4.3 – 119 reviews  
Level: Easy
Total: 8 hr 10 min
Active: 20 min
Yield: 12 servings

Ingredients

  1. 4 pounds beef chuck roast
  2. 2 teaspoons minced fresh rosemary
  3. 1/2 teaspoon kosher salt
  4. Freshly ground black pepper
  5. One 16-ounce jar pepperoncini
  6. 2 cups beef broth
  7. 2 tablespoons salted butter
  8. 2 tablespoons olive oil
  9. 2 large onions, sliced
  10. 1/4 teaspoon kosher salt
  11. Freshly ground black pepper
  12. 6 soft hoagie rolls, split
  13. 6 tablespoons salted butter, softened
  14. 12 slices provolone cheese
  15. Potato chips, for serving

Instructions

  1. For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
  2. For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
  3. Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
  4. For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
  5. Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
  6. Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 489
Total Fat 28 g
Saturated Fat 14 g
Carbohydrates 18 g
Dietary Fiber 2 g
Sugar 2 g
Protein 43 g
Cholesterol 136 mg
Sodium 1147 mg

Reviews

Brian Jones
So easy and delicious. Followed recipe as written, except cut in half for 2 and still some leftovers
Ryan Banks
This is made with a chuck roast so of course the fat should be swabbed off the top upon the completion of cooking. We had enough for two full dinners. An easy dinner for a cold, Colorado night.
Krista Lynch
This was really greasy. Not a healthy option in my opinion. Probably won’t make this again.
Patricia Lucas
All I can say is excellent. We love this recipe. Make it you will not be disappointed.
Steven Callahan
Made this a few times but added a pack of hidden valley ranch. Really good
Elizabeth Robinson
I have made this with banana peppers (mild) instead of pepperocinis. Not too spicy at all. Also added several cloves of crushed garlic (not jarlic!) fresh!
Jasmine Braun
Very good indeed.
Jason Hammond
Made this for years. It’s a great recipe and is perfect for a crowd.
Jennifer Mcpherson
I was worried this would be boring but it was very very tasty
Robert Clark
I made this recipe and it was delicious. But what Ree didn’t suggest was to remove the pepperoncini stems!! I neglected to do this and had to remove it as I ate. LOL.
Personally I would also slice them
Definitely five it a try.

 

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