These tender, juicy Slow Cooker Drip Beef Sandwiches are the perfect game day grub but make an excellent choice for any day of the week.
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With football season heating up and Super Bowl just weeks away, I thought it was perfect timing to share this one with you all. I’m talking about incredibly tender shredded beef combined with sauteed veggies and loaded on hoagie rolls. Melt a little provolone on top and you’ve got a super easy, crave-worthy meal. And, the best part… get this recipe going in your slow cooker hours before your guests show up and it will be ready to serve whenever you are.
Utilizing your slow cooker on Super Bowl Sunday is a very wise choice you’ll be very happy you made. You’ll be even happier when your friends and family try this sandwich. It is out-of-this-world good and they’re gonna love it!
This recipe is a game changer for a couple of reasons. First, it is seriously low-effort but yields a totally scrumptious result. And, second, it’s my first in a series of posts I’m doing to show you how I use Reynolds® Slow Cooker Liners in everyday recipes to make my crazy busy life a little bit easier. If you’ve not seen them in action yet, stay with me. If you already know and love them, try this recipe! It’s a good one.
I love to entertain but honestly dread the big cleanup when the party is over. I’m one of those “Let’s just let is soak” girls, which is really just my excuse to sit down and avoid the dishes for awhile. Can you relate?
Reynolds Slow Cooker Liners make cleanup fast and easy and completely eliminate the need to soak and scrub your slow cooker insert. Simply throw away the Slow Cooker Liner and the cleanup is literally done in seconds. No baked on mess, no food stuck to the bowl! This is an amazing thing not just after a party, but also on any old weeknight after a long, hard day at work. They fit 3 to 6-1/2 quart round and oval slow cookers and are designed to be FDA compliant and safely cook at high temperatures. No mess, no worries!
Let’s make these incredibly tasty sandwiches…
Cut your 3-1/2 to 4 pound roast into large chunks and place it in the lined insert of your slow cooker. Pour in 1 cup low-sodium beef broth and 1 tablespoon Worcestershire sauce.
My favorite cut to use for recipes like this one is a boneless chuck shoulder pot roast. It has less fat running through it then many of the other cuts of chuck roast which means your cooking liquid won’t be overly greasy. Since we’ll be shredding the beef into the cooking liquid, this is an important consideration.
Sprinkle some Italian seasoning, garlic pepper, and a little salt over the beef. See the recipe below for the precise amounts. Then, just cover the slow cooker and cook on LOW for 7 to 9 hours.
You’ll know it’s cooked long enough when it easily falls apart. Lightly shred the beef and mix it back into the delicious cooking liquid (see my notes on the recipe card below for the best way to skim the fat from the cooking liquid).
Meet the veggies – cremini mushrooms, red and green bell pepper, and onion. When you are ready to serve, melt a couple of tablespoons of butter in a large saute pan over medium-high heat. Saute the onions and peppers for several minutes, until they are slightly softened. Add the mushrooms and some minced garlic and cook, stirring for an additional 2 or 3 minutes, just until the mushrooms are slightly tender. Season with salt and pepper to taste.
Transfer the cooked veggies to the slow cooker with the shredded beef. Now we’re getting somewhere!
Load up hoagie rolls with the beef and veggies. I like to top them with a slice of provolone cheese and pop them under the broiler for a couple of minutes until they are melty, toasty, and absolutely amazing. Feel free to spoon up some of that cooking liquid to serve along with the sandwiches.
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Slow Cooker Drip Beef Sandwiches
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Slow Cooker Drip Beef Sandwiches
- 1 (3-1/2 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
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 small white or yellow onion, thinly sliced
- 1 large or 2 small bell peppers, thinly sliced
- 1 (8 ounce) package cremini (brown button) mushrooms, roughly chopped
- 1 teaspoon minced garlic
- 6 to 8 hoagie rolls
- 6 to 8 slices provolone cheese
- Trim roast of excess fat and cut into large 3 or 4 large chunks. Place in slow cooker. Pour beef broth and Worcestershire around roast. Sprinkle with Italian seasoning, garlic pepper, and salt. Cover and cook on LOW for 7 to 9 hours or until beef can easily be shredded.
- Skim and discard fat from surface of cooking liquid (see note below for my tips). Use two forks to shred beef into the cooking liquid. Keep warm.
- When ready to serve, melt butter in a saute pan over medium heat. Add onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until veggies have softened slightly. Add mushrooms and garlic and cook for an additional 2 minutes, until mushrooms have softened. Season with salt and pepper to taste and remove from heat. Transfer cooked veggies to the slow cooker with shredded beef. Load up hoagie rolls with beef and veggies and a slice of provolone cheese and pop them under your broiler until cheese has melted and bread is lightly toasted.
Chuck roast is a fatty cut of beef so in order to remove as much of that fat from the cooking liquid as possible, I like to cook this a day in advance. After the initial cooking time and before shredding the beef, I allow it to cool and then refrigerate it overnight in the slow cooker insert. The next morning the fat will have collected on the surface of the liquid and be very easy to remove. Then I return the insert to the slow cooker and when the beef is warm, I shred it and continue with the recipe as written.