Description
These Slow Cooker Drip Beef Sandwiches feature tender, shredded boneless beef chuck roast slow-cooked with savory seasonings and served on toasted hoagie rolls with sautéed vegetables and melted provolone cheese. Perfect as hearty game day fare or an easy, satisfying dinner, the beef is flavorful and juicy, complemented by the sweet and soft peppers, onions, and mushrooms.
Ingredients
Scale
Beef and Seasonings
- 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 Add-ins
- 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
Assembly
- 8 hoagie rolls
- 8 slices provolone cheese
Instructions
- Prepare the Beef: Trim the roast of excess fat and cut into 3 or 4 large chunks. Place the beef chunks in the slow cooker, then pour in the low-sodium beef broth and Worcestershire sauce around the meat. Sprinkle with Italian seasoning, garlic pepper, and salt. 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 cooking is complete, switch the slow cooker to the Keep Warm setting. Skim off and discard any fat from the surface of the cooking liquid. Using two forks, shred the beef directly in the cooking liquid to absorb the flavorful juices. Cover to keep warm.
- Sauté the Vegetables: While the beef finishes, melt butter in a sauté pan over medium heat. Add the sliced onion and bell peppers, cooking and stirring occasionally for about 4 minutes until they soften slightly. Add the chopped mushrooms and minced garlic, cooking for an additional 2 minutes until mushrooms are tender. Season with salt and pepper to taste. Remove from heat and transfer the cooked vegetables into the slow cooker with the shredded beef and juices.
- Toast the Hoagie Rolls: Open the hoagie rolls without separating the halves and place them on a large baking sheet. Broil them briefly until lightly toasted and slightly crispy.
- Assemble and Broil Sandwiches: Fill each toasted hoagie roll with a generous amount of the shredded beef and vegetable mixture. Top each with a slice of provolone cheese. Place the sandwiches back under the broiler until the cheese melts and the bread edges get well toasted.
- Serve: Serve the sandwiches hot, optionally with small bowls of the cooking liquid for dipping the sandwiches, enhancing the juicy experience.
Notes
- These juicy Slow Cooker Drip Beef Sandwiches are ideal for game day or any easy weeknight dinner.
- The slow cooker method ensures tender, flavorful shredded beef that soaks up seasoning and cooking juices.
- The combination of sautéed onions, peppers, and mushrooms adds sweetness and texture to the sandwich.
- For an extra touch, use low-sodium broth to control saltiness or add hot sauce for a spicy kick.
- Leftover sandwiches can be reheated in the oven or skillet to maintain the toasted bread and melted cheese texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 1032 kcal
- Sugar: 5 g
- Sodium: 1052 mg
- Fat: 61 g
- Saturated Fat: 28 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 95 g
- Cholesterol: 320 mg
