Drip Beef Sandwich Recipes

Steps:

• For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
• For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
• Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

Steps:

• 1. I didn't have any sandwich rolls but I did have a loaf of Italian bread. I decided to make open faced sandwiches with it. I brushed the Italian bread slices with butter on both sides and toasted them in my frying pan. I sauteed onions in a little olive oil and put them on top of the toasted bread then piled the beef on. I topped the sandwich with slices of mozzarella cheese. The open faced sandwich went under the broiler till the cheese was bubbling hot and slightly browning. The drip was served on the side to dip each tasty bite into. LOVED IT!! I hope you make this an enjoy it as much as we did!!
• 2. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
• 3. Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!**
• 4. Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
• 5. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
• 6. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
• 7. For more homemade recipes, please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2014/03/pioneer-womans-italian-drip-beef.html

Steps:

• For the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions with a large pinch of salt. Cook, stirring, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from the heat and transfer to a storage container with a lid. Let cool, then refrigerate until ready to serve.
• For the meatballs: Meanwhile, in a large bowl, mix the ground beef, breadcrumbs, mozzarella, parsley, mustard, egg, 2 teaspoons salt and 1 teaspoon pepper. Using a tablespoon scoop, portion and roll the meatballs (there will be approximately 60) and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
• When ready to cook, mix the cornstarch with 4 teaspoons of water and add to a 6-quart slow cooker. Add the stock, pepperoncini with the liquid from the jar, French onion soup mix and garlic, then add the meatballs. Cook on high until the meatballs are cooked through, about 2 hours.
• Just before serving, reheat the onions in a pan over medium heat. Serve the meatballs alongside the buns and caramelized onions.