Drip Beef Sandwiches Recipes

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SLOW-COOKER DRIP BEEF SANDWICHES



Slow-Cooker Drip Beef Sandwiches image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 12 servings

Number Of Ingredients 15

4 pounds beef chuck roast
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
Freshly ground black pepper
One 16-ounce jar pepperoncini
2 cups beef broth
2 tablespoons salted butter
2 tablespoons olive oil
2 large onions, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
6 soft hoagie rolls, split
6 tablespoons salted butter, softened
12 slices provolone cheese
Potato chips, for serving

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.

SHREDDED BEEF SANDWICHES



Shredded Beef Sandwiches image

Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. -Marie Basinger of Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 8h45m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup cola
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1 tablespoon white vinegar
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 beef rump roast or bottom round roast (2 pounds)
2 teaspoons canola oil
2 medium onions, chopped
1/2 cup ketchup
8 hoagie buns, split

Steps:

  • In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 714mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

SLOW COOKER DRIP BEEF SANDWICHES



Slow Cooker Drip Beef Sandwiches image

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

3½ to 4 pound boneless beef chuck shoulder pot roast
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
2 teaspoons garlic pepper
½ teaspoon salt
2 tablespoons butter
1 small white or yellow onion (thinly sliced)
2 bell peppers (thinly sliced)
8 ounces cremini (brown button) mushrooms, roughly chopped
1 teaspoon minced garlic
8 hoagie rolls
8 slices provolone cheese

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

SLOW-COOKER DRIP BEEF SANDWICHES



Slow-Cooker Drip Beef Sandwiches image

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

1 2 1/2-pound piece beef chuck roast
1 tsp. minced fresh rosemary
3/4 tsp. kosher salt
Black pepper, to taste
1 12-ounce jar pepperoncini
1 c. beef broth
6 tbsp. salted butter, softened
1 large onion, sliced
6 soft hoagie rolls, split
12 slices provolone cheese
Potato chips, for serving

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.

DIAMOND JACK'S CROCK-POT DRIP BEEF



Diamond Jack's Crock-Pot Drip Beef image

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

4 -5 lbs boneless beef rump roast
1 cup water
1 (1 1/4 ounce) envelope dry onion soup mix
1/2 teaspoon italian seasoning
1 teaspoon beef bouillon, granules
2 dashes Worcestershire sauce
garlic salt
pepper

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

DRIP BEEF SANDWICHES



Drip Beef Sandwiches image

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     Mexican Recipes

Time 7h20m

Yield 5

Number Of Ingredients 8

5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons whole black peppercorns
2 teaspoons dried oregano
1 ½ teaspoons dried rosemary

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

DRIP BEEF SANDWICHES



Drip Beef Sandwiches image

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     Mexican Recipes

Time 7h20m

Yield 5

Number Of Ingredients 8

5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons whole black peppercorns
2 teaspoons dried oregano
1 ½ teaspoons dried rosemary

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

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