Beef Drip Sandwiches are one of those low effort, high yield recipes – my favorite! All you need is a handful of ingredients in your crockpot and you’ll have a dinner your whole family will love. Don’t love sandwiches? No problem…this roast is also amazing served alongside mashed potatoes and a side salad for a hearty dinner. Enjoy!
Crockpot
Place all the ingredients in the crockpot and walk away for about 8 hours. That’s my kind of cooking!
Peperoncino Peppers
Are you wondering what those little yellow peppers are in the pot? They’re peperoncino peppers – a Italian hot chili pepper. But the truth is they aren’t actually all that spicy. I have very little tolerance to heat in recipes and these don’t bother me at all. They just give a nice flavor to the recipe.
Peperoncino peppers are found jarred in the Italian section of most grocery stores. You can buy them whole or sliced like in the photo. I have used both. The whole peppers are easier to strain out of the pot after cooking, but the sliced ones are good to leave in if you want to have them as part of your sandwich. It’s your choice!
Beef Drip Sandwiches
3 pound chuck roast
1 (1 ounce) Au Jus seasoning packet
1 (1 ounce) Ranch seasoning packet
1/4 – 1/2 cup sliced peperoncino peppers, or 2-4 whole peperoncino peppers (optional)
1 cup water
4 tablespoon butter
French bread rolls, toasted
Gruyere, Swiss, or Provolone cheese, sliced
Place roast in the bottom of a crock pot. Sprinkle with seasoning packets. Add peppers to the crock pot (if using). Pour 1 cup water over the top of the roast and seasonings, and then top with pats of butter. Cook on low for 7-8 hours until fork tender. Remove roast from crock pot and shred with a fork. Set aside.
Strain the drippings out of the crock pot and set aside for dipping.
Toast French Bread rolls and top with shredded beef, and slices of gruyere cheese. Serve with au jus for dipping.
VARIATION: If serving as a roast instead of sandwiches, decrease water to 1/2 cup and combine the meat with the drippings for serving.
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