Slow Cooker Beef Sandwich Au Coke Recipes

BEEF SANDWICH AU COKE

Steps:

• First, I suppose you can gather the ingredients.
• Then, put them all into a crockpot- that is it!
• Cook them in the crockpot for approximately 6 hours covered.
• Stir every once in awhile.
• When this is done, the meat will be shredded.
• If you are having them on mini"bunwiches," it will serve between 30-35.
• If you are using regular hamburger buns, it will serve around 15 people.
• Enjoy!

SLOW-COOKER HOT ROAST BEEF SANDWICHES AU JUS

Steps:

• Make 6 evenly spaced deep slits in beef roast, using sharp knife. Insert garlic clove into each slit. Sprinkle pepper evenly over entire roast; rub pepper into roast.
• Spray inside of 3- to 4-quart slow cooker with cooking spray. Place onion slices in cooker; pour broth over onion. Add beef.
• Cover and cook on low heat setting 6 to 8 hours.
• Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return beef to cooker to moisten. To serve, fill each toasted roll with beef, onion and 1 tomato slice. Spoon small amount of broth from cooker over beef if desired.

SLOW-COOKER HOT BEEF SANDWICHES AU JUS

Steps:

• Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
• Cover; cook on low setting for 8 to 10 hours.
• Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

SLOW-COOKER DRIP BEEF SANDWICHES

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.