Drunken Beef Sandwich Crock Pot Recipes

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DRUNKEN BEEF SANDWICH (CROCK POT)



Drunken Beef Sandwich (Crock Pot) image

Make and share this Drunken Beef Sandwich (Crock Pot) recipe from Food.com.

Provided by Cookin In Texas

Categories     Lunch/Snacks

Time 10h15m

Yield 12 serving(s)

Number Of Ingredients 9

3 -4 lbs beef roast
16 ounces pepperoncini peppers, Med or 16 ounces pepperoncini peppers, Mild
3 beef bouillon cubes
1 teaspoon garlic powder
12 ounces beer, Your choice
12 ounces water
1 green pepper, sliced
12 hoagie rolls
12 slices muenster cheese (optional)

Steps:

  • If You Follow Each Step Of These Directions This Recipe Will Turn Out To Be delicious.
  • Take the can of beer and take one big drink from the can.
  • Now pour the rest of the beer into bottom of crock pot.
  • Pour ONLY (8 oz) which is half of the jar of juice from pepperoncini's into the crockpot, (If You Use More than the 8 ounces The Beef Becomes To Sweet).
  • Place about 6-10 pepperoncini peppers in bottom of the crockpot.
  • Trim fat from the roast and place in crock pot on top of peppers, beer and juice.
  • Pour the 12 ounces of water over the roast into crockpot.
  • Drop in your beef bouillon cubes.
  • Cook Italian beef on low 8 to 10 hours. (better if cooked overnight).
  • When beef is tender Remove roast from crockpot set aside.
  • Remove peppers from crockpot and place the peppers into a bowl and set aside for topping sandwiches later.
  • Place roast back into crockpot and pull roast with two forks to shred.
  • Cook until 2 hour before ready to eat top shredder roast with green peppers stir gently to submerge peppers in juice.
  • To serve place a piece muenster cheese (opt) onto bottom side of open hogie roll ladle shredded beef from crock over the cheese add a little juice and enjoy.

Nutrition Facts : Calories 481.8, Fat 24.8, SaturatedFat 9.4, Cholesterol 78.3, Sodium 975.4, Carbohydrate 33.9, Fiber 2, Sugar 2.7, Protein 27.2

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.

CROCK POT DILLY BEEF SANDWICHES



Crock Pot Dilly Beef Sandwiches image

Delicious beef sandwiches I found on the Taste of Home Website posted by Donna Blakenheim and wanted to share with you all. I doubled the garlic. Nice and easy with great results!

Provided by happynana

Categories     One Dish Meal

Time 7h10m

Yield 10 serving(s)

Number Of Ingredients 5

3 -4 lbs boneless beef chuck roast
1 (16 ounce) jar whole dill pickles, undrained
1/2 cup chili sauce
2 garlic cloves, minced (I doubled)
hamburger bun

Steps:

  • Cut roast in half and place in a 3 quart or larger crock pot.
  • Add pickles with juice, chili sauce and garlic.
  • Cover and cook on low 7 to 9 hours or until beef is tender.
  • Discard pickles.
  • Remove roast.
  • When cool enough to handle, shred the meat.
  • Return meat to sauce and heat through.
  • Using slotted spoon, fill buns with desired amount.

SLOW COOKER SHREDDED BEEF SANDWICHES



Slow Cooker Shredded Beef Sandwiches image

I like to serve these mouth-watering sandwiches with a side of coleslaw. The homemade barbecue sauce is exceptional and is wonderful for dipping.

Provided by LEAHB21

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 10h15m

Yield 16

Number Of Ingredients 11

1 (10.5 ounce) can condensed beef broth
1 cup ketchup
½ cup packed brown sugar
½ cup lemon juice
3 tablespoons steak sauce
2 cloves garlic, minced
1 tablespoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 (3.5 pound) beef eye of round roast, cut in half
16 sandwich buns, split

Steps:

  • Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
  • Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
  • Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
  • Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

Nutrition Facts : Calories 601.1 calories, Carbohydrate 80.1 g, Cholesterol 54.3 mg, Fat 11.7 g, Fiber 3.9 g, Protein 41.2 g, SaturatedFat 3.3 g, Sodium 1287.2 mg, Sugar 15.2 g

SLOW-COOKED BARBECUED BEEF SANDWICHES



Slow-Cooked Barbecued Beef Sandwiches image

Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas

Provided by Taste of Home

Categories     Lunch

Time 8h35m

Yield 12 servings.

Number Of Ingredients 12

1 boneless beef chuck roast (3 pounds)
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 sandwich buns, split
Sliced onions, dill pickles and pickled jalapenos, optional

Steps:

  • Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.

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