Diamond Jacks Crock Pot Drip Beef Food

SLOW-COOKER DRIP BEEF SANDWICHES

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

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

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.

CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES

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

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.

SLOW COOKER PEPPERONCINI BEEF AKA DRIP BEEF

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.

CROCK POT DRIP BEEF

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.

PIONEER WOMAN'S HOT & SPICY ITALIAN DRIP BEEF

Steps:

• ***NOTE: This recipe can easily be halved!
• Preheat oven to 300 degrees.
• Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
• Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.
• Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
• When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.
• ***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.

ST. MICHAEL'S ALLEY DRIP BEEF

Steps:

• Place meat in roaster or large pot. Sprinkle with seasonings and add enough water to almost cover the meat. Cover the pan and bring to a boil, then simmer 8-12 hours. Remove meat, strain au jus to remove onion, garlic and rosemary. Let meat and au jus cool. When the meat has cooled, slice roast into thin strips, removing fat. Return the meat to the meat juices and heat the desired amount.
• Serve on heated French rolls. They dipped the rolls in the au jus before piling the meat on the roll. Extra au jus should be served on the side for dipping.
• A fun creation with your drip beef:.
• whole grain bread topped with cheddar cheese and toasted under broiler.
• lettuce leaves, Drip beef, crisp bacon slices, tomato slices, avocado slices, mayo.
• Arrange ingredients in order to make an open faced sandwich. Put half ingredients on one side and the remainder on the other so it will be as pretty as it is delicious.