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.
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.
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 SANDWICHES
Provided by Ree Drummond Bio & Top Recipes
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.
SLOW COOKER PEPPERONCINI BEEF AKA DRIP BEEF
Melt in your mouth shredded Italian pepperoncini beef made with 5 simple ingredients in the slow cooker. Easy, packed with flavor, and great for sandwiches, bowls, and more.
Provided by Kristen McCaffrey
Categories Dinner
Time 8h5m
Yield 6
Number Of Ingredients 6
Steps:
- Add the beef to the slow cooker. Season lightly with salt and pepper. Pepperoncini liquid and beef broth can have a significant amount of salt, so don't oversalt. You can always add more after cooking.
- Add the diced onions, pepperoncinis and liquid, beef broth, and Italian seasoning.
- Cook the beef on low for 8 hours until the beef is fork tender and shreds easily. Shred the beef with two forks. Taste and season as needed.
Nutrition Facts : ServingSize 2/3 cup, Calories 221 cal, Carbohydrate 6 g, Fat 6 g, Protein 36 g, Fiber 2 g, SaturatedFat 2 g, Cholesterol 91 mg, Sodium 881 mg, Sugar 1 g
CROCK POT DRIP BEEF
From the '70s. My Stepdad's secretary shared this with my Mom. It's basically meat for French Dip Sandwiches. The ingredients sound salty but it's not. I've never seen or tasted anything quite like it. Serve with French Rolls or Hoagie Buns. Goes great with potato salad and chips. I'm not allowed to come to a Superbowl party without this!
Provided by KS Farmwife
Categories Meat
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Set roast in large Crockpot. Add seasonings and pour liquid over. Cover and cook on low 8-10 hours. Remove meat to platter. Allow to cool a bit then shred using 2 forks. Return shreds to liquid in Crockpot. Serve using slotted spoon.
Nutrition Facts : Calories 447.3, Fat 33.3, SaturatedFat 13.5, Cholesterol 117.4, Sodium 371.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 33.2
FRENCH DIP ROAST BEEF FOR THE CROCK POT
This is one of the best recipes I've come up with for beef roast. The cheapest cuts come out tasting like you slaved over a stove all day long. You can add potatoes and carrots to the recipe if you like, or shred it and serve it as a French Dip sandwich with the au jus juice from the crock pot on the side. If you are watching your sodium, use the lite soy sauce and it will taste just as delicious.
Provided by The Big Cheese
Categories One Dish Meal
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place roast in a 5-quart slow cooker.
- Combine soy sauce and next 6 ingredients.
- Pour over roast.
- Add water to slow cooker until roast is almost covered.
- Cook, covered, on LOW for 7 hours or until very tender.
- Remove roast, reserving broth.
- You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES
I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity!
Provided by Karen..
Categories Lunch/Snacks
Time 5h15m
Yield 10 sandwiches
Number Of Ingredients 9
Steps:
- Place roast in 4.5 - 6 quart slow cooker.
- Sprinkle with onion soup mix and then pour onion soup and beer over it.
- Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
- Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
- Remove meat and slice or shred; return to slow cooker and cover.
- Turn to low and let meat soak up the juices until ready to serve.
- Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.
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
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