These juicy Slow Cooker Drip Beef Sandwiches are the perfect game day grub or any easy dinner any night of the week. Tender shredded beef and veggies are loaded on toasted hoagie rolls with melted provolone cheese.
Looking for more game day worthy slow cooker recipes? Check out my Crock-Pot Italian Beef Sandwiches and Crock-Pot Barbecue Beef Sandwiches.
With football season heating up and Super Bowl just weeks away, I thought it was perfect timing to share these ridiculously delicious Slow Cooker Drip Beef Sandwiches with you all.
Utilizing your slow cooker on Super Bowl Sunday is a very wise choice that you’ll be very happy you made. From appetizers, to sandwiches, to soups, stews, and chilis, to tacos, it can do it all! 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. It is seriously low-effort but yields a totally scrumptious result. Get it started in your slow cooker hours before your guests show up and it will be ready to serve whenever you are.
Table of contents
Ingredient Notes
- Beef: 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.
- Seasoning: Making use of seasoning blends reduces the number of ingredients needed. Just grab some Italian seasoning, garlic pepper, and salt.
- Liquid: Low sodium beef broth and Worcestershire sauce.
- Veggies: Cremini mushrooms, red and green bell pepper, and onion.
- For the sandwiches: Hoagie rolls and sliced provolone cheese.
How to Make Slow Cooker Drip Beef Sandwiches
- Cut the roast into large chunks and place them in the slow cooker. Pour in the beef broth and Worcestershire sauce. Sprinkle the seasoning over the beef, cover, and cook on Low for 7 to 9 hours.
- You’ll know it’s cooked long enough when it easily falls apart. Skim any excess grease from the surface, then lightly shred the beef and mix it into the delicious cooking liquid.
- Sauté the onions and peppers in melted butter in a large skillet until they are slightly softened. Add the mushrooms and minced garlic and cook just until the mushrooms are slightly tender. Season with salt and pepper to taste.
- Then, transfer the cooked veggies to the slow cooker with the shredded beef.
Tips for the Best Slow Cooker Drip Beef Sandwiches
Trim the Beef: Most cuts of chuck have a decent amount of fat. I recommend cutting the roast into chunks and trimming away as much fat as possible from the edges of each piece to reduce the amount of grease that will cook off into the liquid.
Make-Ahead Method: This is an excellent recipe to prepare a day in advance. After the initial cooking time and before shredding the beef, 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, return the insert to the slow cooker and when the beef is warm, shred it and continue with the recipe as written.
Toast the Rolls: Most store-bought rolls will not be substantial enough to hold up to drip beef. The solution is to toast them under the broiler before loading them up. Works like a charm!
Melt the Cheese: Place the drip beef sandwiches back under the broiler briefly after adding the cheese and allow it to melt down into the beef. You can assemble enough sandwiches to fill a baking sheet and get it done all at once.
Storage Tips
- Refrigerate: Transfer leftovers of the shredded beef, veggies, and the cooking liquid to an airtight container and refrigerate for up to 4 days.
- Freeze: Leftover can be placed in freezer-safe containers, like zippered plastic storage bags, and frozen for 2 to 3 months. Thaw completely in the refrigerator before reheating.
More Sandwich Recipes For Game Day
- Philly Cheesesteak Recipe with Peppers and Onions
- Crock-Pot French Dip Sandwiches
- Beer Brats
- Slow Cooker BBQ Buffalo Chicken Sliders
- Italian Sausage Sandwich
- Air Fryer Pickle Brined Chicken Sandwich
- Browse my entire collection of sandwich recipes for more ideas!
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Slow Cooker Drip Beef Sandwiches
Ingredients
- 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
- 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
- 8 hoagie rolls
- 8 slices provolone cheese
Instructions
- Trim the roast of excess fat and cut into large 3 or 4 large chunks. Place in the slow cooker and pour beef broth and Worcestershire around them. 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, or until beef can easily be shredded.
- Set the slow cooker to the Keep Warm setting. Skim and discard the fat from the surface of the cooking liquid. Use two forks to shred the beef into the cooking liquid. Cover to keep warm.
- When ready to serve, melt the butter in a sauté pan over MEIDUM heat. Add the onion and bell peppers and cook, stirring occasionally, for about 4 minutes or until the veggies have softened slightly. Add the mushrooms and garlic and cook for an additional 2 minutes, until the mushrooms have softened. Season with salt and pepper to taste and remove from the heat. Transfer the cooked veggies to the slow cooker with the shredded beef
- Open the hoagie rolls without separating them and place them on a large baking sheet. Broil them just briefly until lightly toasted. Load up the toasted hoagie rolls with beef and veggies and a slice of provolone cheese and then pop them back under the broiler until cheese has melted and bread is well toasted around the edges. Serve with a small bowl of the cooking liquid for dipping, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Slow Cooker Recipes
Why is the word ‘drip’ in the title?
You know, I’ve heard the term for so long I’ve never really thought about it! I’m sure it’s because the beef is shredded back into the cooking juices and a lot of time the cooking liuqid is used as a dip for the sandwiches. It could have been called “Juicy Beef” but for whatever reason “Drip Beef” is what stuck.
I always thought it was named ‘drip’ because when you pick up and bite into sandwich, the juices will drip out. ?
P.S. just made your blackened mahi mahi recipe and it was soooooo good!
This type of sandwich would not last long at our house. I love the flavors in these. And I think, next to the slow cooker, that slow cooker liners were the best thing ever invented. They make clean up so easy.
The recipe “card” says cook time is 9 minutes, not hours.
Ha! Well, that’s not quite “slow cooking” now is it? Thanks for catching the error, Jane. It’s been updated.
Going to try this weekend . Thank you
Enjoy, Joan!
This looks so delicious! I love the combination of the veggies with the beef… and especially the easy cleanup!
These definitely look like great football sandwiches! Actually, I could totally go for one for breakfast this morning 🙂
Wow, those liners are pure genius!!
My husband would love these hearty sandwiches! He’s always asking for more beef dinners!
These look wonderfully flavorful for an easy weeknight meal! I will have to try those liners for sure.. less dishes make me so happy!
I could have totally used these liners when I made my slow cooker tacos yesterday!
Beef sandwiches like these are one of my favorites. So easy in the slow cooker. I loved all the veggies that you mixed in with this, great idea!
Drooling right now! I want these for dinner! And I LOVE those liners!
the italian seasoning took over all the other flavors and its too wet made my buns soggy did not like it at all
I’m so sorry it didn’t work out for you, Tara. I definitely recommend using a substantial bun when serving drip beef. I wouldn’t suggest that others cut down on the seasoning as it’s a suitable amount for a 3-1/2 to 4 pound roast.