SLOW COOKER DRIP BEEF SANDWICHES
These tender, juicy Slow Cooker Drip Beef Sandwiches are the perfect game day grub but make an excellent choice for any day of the week.
Provided by Valerie Brunmeier
Categories Main Dish Sandwiches
Time 9h5m
Number Of Ingredients 13
Steps:
- Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded.
- Skim and discard fat from surface of cooking liquid (see note below for my tips). Use two forks to shred beef into the cooking liquid. Keep warm.
- When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop them under your broiler until cheese has melted and bread is lightly toasted.
Nutrition Facts : Calories 1032 kcal, Carbohydrate 26 g, Protein 95 g, Fat 61 g, SaturatedFat 28 g, Cholesterol 320 mg, Sodium 1052 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
DRIP BEEF, TWO WAYS
Steps:
- Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.
SLOW-COOKER DRIP BEEF SANDWICHES
The slow cooker does most of the work in this recipe-it makes the best shredded beef!
Categories weeknight meals dinner main dish meat
Time 7h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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 ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
- Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.
- Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about 2 minutes.
- 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.
DRIP BEEF SANDWICHES
This recipe makes tender, wonderfully flavored meat that is great for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, etc. for people to 'build their own burritos'.
Provided by Tammy Christie
Categories World Cuisine Recipes Latin American Mexican
Time 7h20m
Yield 5
Number Of Ingredients 8
Steps:
- Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
- Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.
Nutrition Facts : Calories 933.5 calories, Carbohydrate 2.5 g, Cholesterol 295 mg, Fat 61.1 g, Fiber 0.9 g, Protein 87.9 g, SaturatedFat 24.2 g, Sodium 4110.4 mg, Sugar 0.3 g
DIAMOND JACK'S CROCK-POT DRIP BEEF
My mother's cousin gave us this recipe. Diamond Jack's is a restaurant in Tulsa that is popular, and famous for their drip beef. I'm not sure if this is actually their recipe (I kind of doubt it) but it is very good and easy to make in a crockpot.
Provided by Suseme
Categories Roast Beef
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut the visible fat from the rump roast. Place the roast in a large crock pot.
- Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave.
- Pour over the roast in the crock pot. Add garlic salt and pepper to taste.
- Cook on low for 8 hours.
- Cool before slicing.
- Chill au jus to remove the fat.
- Combine the sliced meat and au jus and reheat before serving.
- May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.
Nutrition Facts : Calories 473.9, Fat 29.3, SaturatedFat 11.3, Cholesterol 143.1, Sodium 480.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.9, Protein 46.5
SLOW-COOKER DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Time 8h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
- 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.
- 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.
- 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.
DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Sprinkle the chuck roast with salt and pepper.
- Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
- Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
- Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
- To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.
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ITALIAN DRIP BEEF SANDWICHES | BAKED BREE
From bakedbree.com
4.8/5 (8)Estimated Reading Time 4 minsServings 6
- Grab yourself a big pot (one that can go in the oven) and put the chuck roast in it. Cover it with 4 tablespoons or so of Italian seasoning.
- Put half the jar of pepperoncini on top. Pour out some the juice from the peppers as well. Season with salt.
- Cover the pot and cook for 5 to 6 hours in a 275 degree oven. (You can also cook this in the slow cooker or slowly simmered on the stove). The beef should be falling apart. If it isn’t, keep cooking it until it does. When the beef is done, cool it down and put it in the fridge overnight. The fat will harden and skim it from the top.
MISSISSIPPI DRIP BEEF SANDWICHES | SIZZLING MESS
From sizzlingmess.com
4.9/5 (11)Category Main CourseCuisine AmericanTotal Time 4 hrs 10 mins
- Place beef in a large dutch oven or braiser. Combine gravy mix, ranch mix, and 2 cups beef broth in a measuring cup and pour over beef. Add butter, peperoncinis and juice, and garlic cloves to the dutch oven/braiser and cover.
- Bake for 4 hours or until beef is easily shredded with two forks. When the beef is done, remove the beef to a separate container and shred. Set aside.
- Move the dutch oven/braiser with the cooking juices to the stovetop over medium heat until it's starting to bubble. Mix together cornstarch and water to make a "slurry" and pour it in, whisking until thickened (you want it to be gravy consistency).
REE DRUMMOND'S DRIP BEEF SANDWICH WITH CARAMELIZED …
From today.com
Category SandwichesTotal Time 5 hrs 10 mins
- 1. Sprinkle the chuck roast with the salt and pepper. Melt 2 tablespoons of the butter and the vegetable oil in a heavy pot over high heat. Sear both sides of the roast until very browned, about 5 minutes total. Pour in the beef broth and 1 cup water. Add the rosemary, then pour in the pepperoncini with their juices. Cover the pot and reduce the heat to low. Simmer until the meat is tender and falling apart, 4-5 hours.
- 2. Remove the roast from the pot and use two forks to shred the meat completely. Return the meat to the cooking liquid and keep warm.
- 3. Heat a large skillet over medium-low heat and add the remaining 2 tablespoons butter. Add the onions and sauté until caramelized, stirring occasionally, about 20 minutes.
- 4. Preheat the broiler. Butter the cut side of the kaiser rolls and toast them in the oven until golden. Set aside the top halves.
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- Combine all ingredients in your crock pot. Stir lightly to combine seasoning with the liquid. Put the lid on the crock pot, turn on low and cook for 5 or 6 hours until meat is fork-tender and falling apart. If meat is not yet tender, cook for 30 minute intervals till it's tender. Remove beef from the crock pot. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm in the crock pot.
- May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
- Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
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