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Drip Beef Sandwiches

Drip Beef Sandwiches

This isn't your ordinary sandwich for dinner. Sandwich night gets a big upgrade with shredded, tender beef, melty cheese, and spicy horseradish. Bonus: this will feed a crowd with mostly hands off cooking that tastes like you worked all day.
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Total Time 4 hours
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • Ingredients:
  • 3-4 lb chuck roast
  • 2 onions sliced
  • 2 tsp Worcestershire
  • 15 oz can beef consommé or broth
  • Salt and pepper to taste
  • 4-6 pepperoncini peppers with tbsp juice
  • Deli/sub rolls of choice
  • Sliced provolone cheese
  • Optional: horseradish sauce
  • Optional Sides: French fries, salad, mac and cheese, chips

Equipment

  • 1 Slow Cooker

Method
 

  1. To slow cooker, add the roast, onions, broth, pepperoncini peppers, Worcestershire, and salt & pepper to taste. Cook on high for 3.5-4 hours, until roast is tender enough to shred. Using two forks, shred until no large chunks remain.
  2. To serve, smear horseradish on the buns/rolls, fill with meat, and top with cheese. If you prefer, butter and toast rolls before adding meat and cheese.
  3. Ladle cooking liquid into small bowls for dipping the sandwich. Serve with sides of your choice.
    4. Cook once, eat twice with this recipe. Just double the roast portion of this recipe, and once cooked and shredded, freeze half to make this super speedy next time!