This Pioneer Woman Slow Cooker Drip Beef Sandwiches recipe is made with beef chuck roast, pepperoncini, beef broth, butter, and provolone cheese. This hearty slow cooker Drip Beef Sandwiches recipe creates a delicious dinner that takes about 8 hours to prepare and can serve up to 6 people.
Ingredients Needed:
- 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
How To Make Drip Beef Sandwiches In Slow Cooker:
- Cook the beef: Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt, and a generous amount of black pepper. Add the pepperoncini (with brine) and beef broth. Cover and cook on low for 7 to 8 hours, until the meat is very tender and easy to pull apart.
- Caramelize the onions: When there are about 15 minutes left on the slow cooker, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion, remaining ¼ teaspoon salt, and some black pepper. Cook, stirring occasionally, until the onions are tender and lightly browned, about 10 minutes.
- Shred the beef: Remove the roast from the slow cooker and shred it using two forks, then return the shredded beef to the slow cooker to keep warm.
- Toast the rolls: Preheat the broiler. Spread the remaining 4 tablespoons of butter on the hoagie rolls. Place them on a baking sheet and broil until toasted, about 2 minutes.
- Assemble the sandwiches: Pile a generous amount of shredded beef onto each toasted roll. Spoon some cooking liquid over the meat, top with a few pepperoncini from the slow cooker, and add plenty of caramelized onions. Place 2 slices of provolone cheese on each sandwich and return to the broiler for about 1 minute to melt the cheese. Serve with potato chips and extra cooking liquid for dipping.
Recipe Tips
- Use the right cut of beef: Make sure to use beef chuck roast for the best flavor and tenderness. It breaks down perfectly in the slow cooker.
- Don’t skip the pepperoncini brine: The brine adds a tangy flavor to the beef, enhancing the taste of the entire dish.
- Broil the cheese until melted: To get that perfect melted cheese on top, keep an eye on the broiler, as it only takes about 1 minute to melt.
- Shred the beef thoroughly: Use two forks to shred the beef finely for easy serving and even distribution on the sandwiches.
- Toast the rolls lightly: Broil the hoagie rolls just until they’re golden and crisp, making the sandwiches hold up better with the juicy beef.
How To Store & Reheat Leftovers
Storing in the fridge: Place leftover beef in an airtight container and store in the fridge for up to 3 days.
Freezing: Freeze the beef in a sealed container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat the beef in a pan over medium heat until warm, adding some cooking liquid to keep it moist.
Nutrition Facts
- Calories: 713
- Fat: 41 g
- Saturated Fat: 21 g
- Trans Fat: 1 g
- Cholesterol: 183 mg
- Sodium: 1749 mg
- Carbohydrates: 28 g
- Fiber: 3 g
- Sugar: 2 g
- Protein: 58 g
Try More Pioneer Woman Recipes:
- French Beef Dip Sandwiches
- Instant Pot Beef Stew And Cheesy Grits
- Slow Cooker Chipotle Beef Chili
- Beef And Bean Chili
Pioneer Woman Slow Cooker Drip Beef Sandwiches
Description
This Pioneer Woman Slow Cooker Drip Beef Sandwiches recipe is made with beef chuck roast, pepperoncini, beef broth, butter, and provolone cheese. This hearty slow cooker Drip Beef Sandwiches recipe creates a delicious dinner that takes about 8 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the beef: Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt, and a generous amount of black pepper. Add the pepperoncini (with brine) and beef broth. Cover and cook on low for 7 to 8 hours, until the meat is very tender and easy to pull apart.
- Caramelize the onions: When there are about 15 minutes left on the slow cooker, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion, remaining ¼ teaspoon salt, and some black pepper. Cook, stirring occasionally, until the onions are tender and lightly browned, about 10 minutes.
- Shred the beef: Remove the roast from the slow cooker and shred it using two forks, then return the shredded beef to the slow cooker to keep warm.
- Toast the rolls: Preheat the broiler. Spread the remaining 4 tablespoons of butter on the hoagie rolls. Place them on a baking sheet and broil until toasted, about 2 minutes.
- Assemble the sandwiches: Pile a generous amount of shredded beef onto each toasted roll. Spoon some cooking liquid over the meat, top with a few pepperoncini from the slow cooker, and add plenty of caramelized onions. Place 2 slices of provolone cheese on each sandwich and return to the broiler for about 1 minute to melt the cheese. Serve with potato chips and extra cooking liquid for dipping.
Notes
- Use the right cut of beef: Make sure to use beef chuck roast for the best flavor and tenderness. It breaks down perfectly in the slow cooker.
- Don’t skip the pepperoncini brine: The brine adds a tangy flavor to the beef, enhancing the taste of the entire dish.
- Broil the cheese until melted: To get that perfect melted cheese on top, keep an eye on the broiler, as it only takes about 1 minute to melt.
- Shred the beef thoroughly: Use two forks to shred the beef finely for easy serving and even distribution on the sandwiches.
- Toast the rolls lightly: Broil the hoagie rolls just until they’re golden and crisp, making the sandwiches hold up better with the juicy beef.
Pioneer Woman Slow Cooker Drip Beef Sandwiches