PEPPERONCINI BEEF SLOW COOKER RECIPES

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SLOW-COOKER DRIP BEEF SANDWICHES - RECIPES, COUNTR…



Slow-Cooker Drip Beef Sandwiches - Recipes, Countr… image

The slow cooker does most of the work in this recipe—it makes the best shredded beef!

Provided by Ree Drummond

Categories     weeknight meals    dinner    main dish    meat

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 11

1

2 1/2-pound piece beef chuck roast

1 tsp.

minced fresh rosemary

3/4 tsp.

kosher salt

Black pepper, to taste

1

12-ounce jar pepperoncini

1 c.

beef broth

6 tbsp.

salted butter, softened

1

large onion, sliced

6

soft hoagie rolls, split

12

slices provolone cheese

Potato chips, for serving

Steps:

  • Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours. When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining ¼ teaspoon 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. Keep warm. Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons 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 the extra cooking liquid on the side for dipping.

SLOW-COOKER DRIP BEEF SANDWICHES RECIPE | REE DRUM…



Slow-Cooker Drip Beef Sandwiches Recipe | Ree Drum… image

Provided by Ree Drummond : Food Network

Total Time 8 hours 10 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 15

4 pounds beef chuck roast
2 teaspoons minced fresh rosemary 
1/2 teaspoon kosher salt 
Freshly ground black pepper
One 16-ounce jar pepperoncini 
2 cups beef broth
2 tablespoons salted butter
2 tablespoons olive oil
2 large onions, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
6 soft hoagie rolls, split
6 tablespoons salted butter, softened
12 slices provolone cheese 
Potato chips, for serving 

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.

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