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Drip Beef Sandwiches


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Rate this recipe 4.6/5 (15 Votes)


  • One 4-pound chuck roast
  • Salt and black pepper
  • 3 tablespoons butter
  • 2 tablespoons canola oil
  • 2 cups beef broth
  • 2 tablespoons minced fresh rosemary
  • One 16-ounce jar pepperoncini, juice and all (or) banana peppers
  • 2 yellow onions, sliced
  • 10 to 12 toasted, buttered deli rolls


Preparation time 30mins
Cooking time 320mins
Adapted from


Step 1

Sprinkle the chuck roast with salt and pepper.

Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear the chuck roast until very browned, about 5 minutes in all.

Put the roast, beef broth and 1 cup water into the slow cooker with rosemary and pepperoncini with their juices. Set slow cooker on low for 4-5 hours, until the meat is tender and falling apart.

Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.

To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You'll win friends and influence people.


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