Slow Cooker Drip Beef Sandwiches

Shredded drip beef on a toasted sandwich roll with peppers, onions, and melted cheese.

4.75 from 58 votes

Slow Cooker Drip Beef Sandwiches

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.

Prep Time5

Cook Time9

Total Time9 5

Course: Main Dish, Sandwiches

Cuisine: American

Servings:

Calories: 1032kcal

Author: Valerie Brunmeier

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

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.

Nutrition