Grab your slow cooker for these drip beef sandwiches! The tender chunk roast is piled on buns with caramelized onions and cheese for a hearty family recipe.
Ryan DauschYields: 6 serving(s)Prep Time: 30 minsTotal Time: 7 hrs 30 minsSavePrintI made this glorious slow-cooker drip beef sandwich for my son-in-law, Mauricio, recently and he deemed it the "best sandwich in the entire world." It's chuck roast cooked down for hours and hours with things like beef broth, pepperoncini, and rosemary, just like a slow cooker pot roast. Then the beef is shredded and piled on toasted buns with caramelized onions and provolone. As if it could get any better, the extra cooking liquid is ladled into a bowl and served with the sandwich for dipping. What's left is a meaty, cheesy masterpiece dripping (hence the name) in savory, beefy goodness. Mauricio, you may be on to something.
Yes! You can make the beef up to three days ahead of time and store it in an airtight container in the fridge. To reheat, transfer the beef and juices to a baking dish, cover with foil, and warm in a 350-degree oven for 20 to 30 minutes. At this point, you can go ahead and serve it from the baking dish or place it in your slow cooker set to warm to keep it hot for longer.
Yes, you sure can. Once the beef has completely cooled, transfer it and all of the juices to an airtight container, and freeze for up to three months. Let it thaw in the refrigerator overnight before reheating.
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Step
1
Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
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Step
2
When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
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Step
3
Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.
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Step
4
Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about 2 minutes.
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Step
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 the extra cooking liquid on the side for dipping.
