Slow-Cooker Drip Beef Sandwiches
Ingredients:
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1 (2 1/2-lb.) piece beef chuck roast
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1 tsp. minced fresh rosemary
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3/4 tsp. kosher salt
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Black pepper, to taste
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1 (12-oz.) jar pepperoncini
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1 cup beef broth
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6 Tbsp. salted butter, softened
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1 large onion, sliced
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6 soft hoagie rolls, split
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12 slices provolone cheese
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Potato chips, for serving
Instructions:
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Place roast in a 6–8 qt slow cooker with rosemary, ½ tsp salt, pepper, pepperoncini + brine, and broth. Cook on low 7–8 hrs until tender.
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With 15 mins left, cook onion in 2 Tbsp butter with ¼ tsp salt and pepper until browned, about 10 mins.
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Shred roast with 2 forks, return to slow cooker, keep warm.
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Broil rolls with 4 Tbsp butter until toasted, about 2 mins.
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Pile meat on rolls, spoon on cooking liquid, top with pepperoncini, onions, and 2 cheese slices. Broil to melt cheese, 1 min. Serve with chips and extra liquid for dipping.
This low-effort, high-reward meal makes dinner simple: just slow cook, shred, and stack on a bun.
Fun Fact: The pepperoncini in this recipe not only adds flavor but also helps tenderize the beef while it cooks. Little peppers, big job!
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