SLOW-COOKER DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Time 8h10m
Yield 12 servings
Number Of Ingredients 15
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.
SHREDDED BEEF SANDWICHES
Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. -Marie Basinger of Connellsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 714mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
FRENCH DIP ROAST BEEF SANDWICHES
This beef comes out tender and flavorful and makes great French Dip sandwiches! I think one of the reasons it comes out so delicious is the secret ingredient...Beer :)
Provided by Karen..
Categories Lunch/Snacks
Time 3h10m
Yield 12-18 Sandwiches
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place roast in a large roasting pan.
- Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
- Pour over roast and place onions around it.
- Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
- If roast starts getting too crispy, cover pan with foil or lid.
- Slice meat thinly and serve on rolls.
- Serve juices in individual cups or bowls to dip sandwiches into.
DRIP BEEF SANDWICHES
This recipe makes tender, wonderfully flavored meat that is great for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, etc. for people to 'build their own burritos'.
Provided by Tammy Christie
Categories Mexican Recipes
Time 7h20m
Yield 5
Number Of Ingredients 8
Steps:
- Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
- Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.
Nutrition Facts : Calories 933.5 calories, Carbohydrate 2.5 g, Cholesterol 295 mg, Fat 61.1 g, Fiber 0.9 g, Protein 87.9 g, SaturatedFat 24.2 g, Sodium 4110.4 mg, Sugar 0.3 g
CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES
I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity!
Provided by Karen..
Categories Lunch/Snacks
Time 5h15m
Yield 10 sandwiches
Number Of Ingredients 9
Steps:
- Place roast in 4.5 - 6 quart slow cooker.
- Sprinkle with onion soup mix and then pour onion soup and beer over it.
- Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
- Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
- Remove meat and slice or shred; return to slow cooker and cover.
- Turn to low and let meat soak up the juices until ready to serve.
- Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.
DRIP BEEF SANDWICHES
This recipe makes tender, wonderfully flavored meat that is great for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, etc. for people to 'build their own burritos'.
Provided by Tammy Christie
Categories Mexican Recipes
Time 7h20m
Yield 5
Number Of Ingredients 8
Steps:
- Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
- Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.
Nutrition Facts : Calories 933.5 calories, Carbohydrate 2.5 g, Cholesterol 295 mg, Fat 61.1 g, Fiber 0.9 g, Protein 87.9 g, SaturatedFat 24.2 g, Sodium 4110.4 mg, Sugar 0.3 g
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