Description
These Slow Cooker Drip Beef Sandwiches are a hearty and flavorful meal perfect for game day or any easy weeknight dinner. Tender, slow-cooked beef chuck roast is shredded and simmered in a seasoned broth, then combined with sautéed onions, bell peppers, and mushrooms. Served on lightly toasted hoagie rolls with melted provolone cheese, these sandwiches offer a juicy, savory bite that’s perfect with a side of cooking liquid for dipping.
Ingredients
Scale
Beef and Seasoning
- 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
Vegetables and Butter
- 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
- Salt and pepper to taste
Sandwich Assembly
- 8 hoagie rolls
- 8 slices provolone cheese
Instructions
- Prepare the beef: Trim excess fat from the roast and cut into 3 or 4 large chunks. Place the chunks in a slow cooker. Pour in beef broth and Worcestershire sauce around the meat. Sprinkle Italian seasoning, garlic pepper, and salt evenly over the beef. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours, until the beef is tender enough to shred easily.
- Shred the beef: Once cooked, switch the slow cooker to the Keep Warm setting. Skim off and discard any fat from the cooking liquid’s surface. Using two forks, shred the beef directly in the slow cooker, mixing it well with the liquid to keep it moist. Keep covered and warm.
- Sauté the vegetables: Melt butter in a sauté pan over medium heat. Add sliced onions and bell peppers, cooking and stirring occasionally for about 4 minutes until slightly softened. Add mushrooms and minced garlic, cooking for an additional 2 minutes until mushrooms are tender. Season with salt and pepper to taste, then transfer the vegetables to the slow cooker with the shredded beef.
- Prepare the rolls: Open the hoagie rolls without separating them and place on a large baking sheet. Broil briefly until lightly toasted.
- Assemble and finish sandwiches: Load each toasted hoagie roll with the shredded beef and vegetable mixture, then top with a slice of provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and the edges of the rolls are well toasted.
- Serve: Serve the sandwiches hot with a small bowl of the cooking liquid on the side for dipping if desired.
Notes
- These sandwiches are perfect for game day or quick weeknight dinners when you want a delicious and filling meal with minimal effort.
- Using a slow cooker ensures the beef becomes tender and flavorful without constant attention.
- Serving a bowl of the cooking liquid on the side adds an extra rich, dipping experience.
- You can customize the vegetables and cheese to suit your taste preferences.
- For a lower-fat version, trim all visible fat from the beef and use less butter or a butter substitute when sautéing vegetables.
Nutrition
- Serving Size: 1 sandwich
- Calories: 1032 kcal
- Sugar: 5 g
- Sodium: 1052 mg
- Fat: 61 g
- Saturated Fat: 28 g
- Unsaturated Fat: 33 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 95 g
- Cholesterol: 320 mg
