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.
Ingredients
- 3 ½ poundboneless beef chuck shoulder pot roast
- 1 cuplow-sodium beef broth
- 1 tablespoonworcestershire sauce
- 1 tablespoonitalian seasoning
- 2 teaspoonsgarlic pepper
- ½ teaspoonsalt
- 2 tablespoonsbutter
- 1 smallwhite or yellow onion (thinly sliced)
- 2bell peppers (thinly sliced)
- 8 ouncescremini (brown button) mushrooms ( roughly chopped)
- 1 teaspoonminced garlic
- 8hoagie rolls
- 8slices provolone cheese
Directions
- 1
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.
- 2
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.
- 3
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
- 4
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.