Slow Cooker Drip Beef Sandwiches

 

I picked up a really good deal on a beef pot roast at the shops at the weekend and I decided to use it to make some really tasty hot sandwiches. I adore sandwiches, especially hot sandwiches, dinner type of sandwiches.  This Slow Cooker Drip Beef Sandwich recipe  is one of my favorites.

I adapted it from  Pioneer Woman quite a while ago. It is an easy make and feeds a crowd.  I used to make them a lot for the Missionaries when I was feeding them. They loved these simple and delicious sandwiches, and I loved cooking them!  (And also eating them  myself as well!)

 

I don't eat red meat very often, so when I do, I like to make sure that I prepare it in the tastiest way possible.  These sandwiches are a fabulous way of preparing what is usually a tougher cut of meat. You could not eat it just roasted. It is better suited to long slow cooking and the crockpot/slow cooker is perfect for doing just that.  Cooked properly, it practically melts in the mouth.

This makes it a very hand-off kind of a meal. Just pop everything into the crockpot and walk away. You do need to expend a bit of effort closer to serving time to caramelize the onions, but really not a lot of effort is needed.

These are delicious, with buttery toasted buns, melt in the mouth beef, which has been spiced beautifully with the juice and flavor of the pepperoncini, the sweetness of the caramelized onions and that melty cheese.  Each mouthful holds a burst of delicious flavors that I just know  you will also enjoy!  Or at least I hope that you will!

 

WHAT YOU NEED TO MAKE SLOW COOKER DRIP BEEF SANDWICHES

Just a few simple ingredients. These are quite simply delicious. I love it when you can use a few simple ingredients and come up with something incredibly delicious!

For the meat:

• 2 1/2 pound (1 kg) of beef chuck roast, suitable for pot roasting
• 1 tsp minced fresh rosemary
• 1/2 tsp salt
• black pepper to taste
• 1 (12 oz/340g) pickled pepperoncini
• 1 cup (240ml) beef broth/stock

You will also need:

• 6 TBS butter, softened and divided
• 1 large onion, peeled and sliced
• 6 soft hoagie rolls, split
• 6 slices of Swiss Cheese (or Provolone)

 

Any roast that is suitable for pot roasting will work. Preferably get a boneless one.  (That is what the weight is calculated as being)  If you get bone in, adjust the weight some.

I used a cross blade roast, but chuck is good, brisket, etc.  You want a roast that will become lovely and tender in the long slow cooking process, and with a nice marbling of fat.

Pepperoncini are thin skinned smallish peppers that are usually sold pickled. Usually the skin is light green and they are known for being sweet, as well as holding a tiny bit of heat.  They are not obnoxiously spicy, which is good.

You can buy them in the grocery store. I have also bought them online.  Amazon is a good source for them.  The brand I use are Mezzetta.

 

Any beef broth/stock/bullion will be great. You could even use water and a packet of onion soup mix (which would add even more flavor.) You don't need more than a cup as the beef will make its own juices in the slow cooker and the brine from the pepperoncini will also add liquid.

I used ordinary sausage buns, hoagie rolls. They were already split.  I used salted butter for everything as well, and a large Spanish onion, for extra sweetness.

The original recipe called for Provolone Cheese, but I used Swiss as the people in my family are not fond of Provolone. The original recipe also called for twice as much cheese, but I used only one slice per sandwich and I thought that was plenty!

 

HOW TO MAKE SLOW COOKER DRIP BEEF SANDWICHES

Nothing could really be simpler.  All you need is a slow cooker and some time. For the most part these are very hands-off!

You will need a six to 8 QT (6 to 8 liter) slow cook/crock pot. Put the beef into the crockpot. Top with the rosemary, salt and a good grinding of black pepper.

Add the pepperoncini, along with their brine and the beef stock. Cover and leave to cook on low for 7 to 8 hours. The meat should be falling apart.

 

About 15 minutes before the meat is done, melt 2 TBS of butter in a skillet. Once it begins to foam add the sliced onions, a pinch of salt and more pepper. Cook, stirring occasionally, until the onions have caramelized, about 10 minutes.

Remove the roast from the slow cooker to a bowl and shred it using two forks. Discard any fatty bits. Return to the crock pot and keep warm.

Butter the cut sides of the hoagie rolls with the remaining butter. Put on a baking sheet and toast under the grill/broiler until golden.

To serve, spoon a generous portion of the meat onto each toasted roll, along with some of the pepperoncini, some juices from the crock pot and some of the caramelized onions. Top with a slice of cheese.

Return to the broiler for a few minutes to melt the cheese. Serve hot with your favorite side, (Potato chips, fries, potato salad, etc.) and some of the juices for dipping, if desired.

 

This was really, really good. I loved the combination of flavors. The beef melted in the mouth and the caramelized onions went very well with everything else. I used Swiss Cheese. I loved the hint of heat and spice given from the Pepperoncini. 

In short, these were delicious. I served with some potato chips and some of the juices for dipping. Everyone loved them!  These would  make a great meal for Father's day! 

 

I am like my Aunt Freda. I love sandwiches. Hot, cold, or in between.  To me a sandwich is a meal!  Here are some of my other favorite hot sandwiches!

HOT HAM AND CHEESE WITH BACON & CARAMELIZED ONIONS - This hot sandwich is perfectly sized for one, although you could certainly multiply the amounts to serve more. A toasty Kaiser roll with plenty of ham, sweet caramelized onions, crispy slices of smokey bacon and cheese.  I love the combination of salty and sweet. The saltiness of the bacon and the ham, the sweetness of the caramelized onions and the Swiss cheese, and the zip of Dijon mustard. This is one very tasty sandwich!

CAROLINA BIRD DOG SANDWICHES - One of my favorite sandwiches! My FAVORITE sandwich! Chicken fingers, bacon, cheese, and honey mustard served in a warm hot dog bun. Great for a quick lunch, dinner, or parties! Easy to downsize and easy to multiply!  These are fabulous for get-togethers, game nights, or a cheeky supper for one with some potato salad or chips on the side.

Yield: 6 servings

Author: Marie Rayner

Slow Cooker Drip Beef Sandwiches

Prep time: 30 MinCook time: 8 HourTotal time: 8 H & 30 M

These sandwiches are fabulously delicious. The meat cooks all day in the slow cooker with a few simple ingredients, until it is falling apart tender. Just prior to serving, you caramelize some onions. The meat is shredded and piled onto toasted buns, along with some of the caramelized onions and some cheese, ready to eat and dip into some of the cooking juices if desired.

Ingredients

For the meat:

• 2 1/2 pound (1 kg) of beef chuck roast, suitable for pot roasting
• 1 tsp minced fresh rosemary
• 1/2 tsp salt
• black pepper to taste
• 1 (12 oz/340g) pickled pepperoncini
• 1 cup (240ml) beef broth/stock

You will also need:

• 6 TBS butter, softened and divided
• 1 large onion, peeled and sliced
• 6 soft hoagie rolls, split
• 6 slices of Swiss Cheese (or Provolone)

Instructions

1. You will need a six to 8 QT (6 to 8 liter) slow cook/crock pot. Put the beef into the crockpot. Top with the rosemary, salt and a good grinding of black pepper.
2. Add the pepperoncini, along with their brine and the beef stock. Cover and leave to cook on low for 7 to 8 hours. The meat should be falling apart.
3. About 15 minutes before the meat is done, melt 2 TBS of butter in a skillet. Once it begins to foam add the sliced onions, a pinch of salt and more pepper. Cook, stirring occasionally, until the onions have caramelized, about 10 minutes.
4. Remove the roast from the slow cooker to a bowl and shred it using two forks. Discard any fatty bits. Return to the crock pot and keep warm.
5. Butter the cut sides of the hoagie rolls with the remaining butter. Put on a baking sheet and toast under the grill/broiler until golden.
6. To serve, spoon a generous portion of the meat onto each toasted roll, along with some of the pepperoncini, some juices from the crock pot and some of the caramelized onions. Top with a slice of cheese.
7. Return to the broiler for a few minutes to melt the cheese. Serve hot with your favorite side, (Potato chips, fries, potato salad, etc.) and some of the juices for dipping, if desired.

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