thepioneerwoman4.6
Slow-Cooker Drip Beef Sandwiches
Grab your slow cooker for these drip beef sandwiches! The tender chunk roast is piled on buns with caramelized onions and cheese for a hearty family recipe.
👥 6 Servings⏱️ Prep & Cook: 7h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●skillet
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
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.
2
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 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about ⏱️ 10 minutes.
large onion, sliced1
3
Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.
4
Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about ⏱️ 2 minutes.
5
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.
large onion, sliced1Potato chips, for serving
Nutrition Facts
calories
713 Calories
fat Content
41 g
fiber Content
3 g
sugar Content
2 g
sodium Content
1749 mg
protein Content
58 g
trans Fat Content
1 g
cholesterol Content
183 mg
carbohydrate Content
28 g
saturated Fat Content
21 g
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