This hearty Slow-Cooker Drip Beef Sandwiches recipe is made with tender beef chuck roast, tangy pepperoncini, beef broth, and fresh rosemary. The result is an incredibly juicy and savory sandwich, piled high on a toasted roll with melted provolone. Perfect for game day or an easy weekend dinner, this recipe makes 12 servings.

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Slow-Cooker Drip Beef Sandwiches Ingredients

For the Beef:

• 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

For the Caramelized Onions:

• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 large onions, sliced
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

For the Sandwich Assembly:

• 6 soft hoagie rolls, split
• 6 tablespoons salted butter, softened
• 12 slices provolone cheese
• Potato chips, for serving

How To Make Slow-Cooker Drip Beef Sandwiches

1. Slow cook the beef: Place the chuck roast in a 6- to 8-quart slow cooker. Season it with the rosemary, salt, and a generous amount of black pepper. Pour the entire jar of pepperoncini, including the liquid, and the beef broth over the meat. Cover and cook on the low setting for 7 to 8 hours, until the meat is very tender and easy to pull apart.
2. Caramelize the onions: When the beef has about 15 minutes of cooking time left, heat the butter and olive oil in a large skillet over medium-high heat. Add the sliced onions, salt, and a few grinds of pepper. Cook, stirring occasionally, for about 10 minutes until the onions are tender and lightly browned.
3. Shred the beef: Carefully remove the cooked roast from the slow cooker and place it in a large bowl. Use two forks to shred the meat completely. Return the shredded beef to the slow cooker to soak in the flavorful juices and keep warm.
4. Toast the rolls: Turn on your oven’s broiler. Place the split hoagie rolls cut-side-up on a baking sheet and spread each half with softened butter. Broil for about 2 minutes, watching carefully, until the rolls are golden brown and toasted.
5. Assemble and melt the sandwiches: Heap a generous portion of the shredded beef onto the bottom half of each toasted roll. Spoon some of the cooking liquid from the slow cooker over the meat. Top with a few pepperoncini from the pot and a good amount of the caramelized onions. Place two slices of provolone cheese over the onions on each sandwich. Return the baking sheet to the broiler for about 1 more minute, just until the cheese is melted and bubbly. Serve immediately with potato chips and extra cooking liquid on the side for dipping.

Recipe Tips

• Don’t Trim All the Fat: Chuck roast has a good amount of fat, which is essential for flavor. As the beef cooks slowly, the fat renders and melts into the meat, keeping it incredibly moist and tender.
• Use the Pepperoncini Liquid: The tangy brine from the jar of pepperoncini is a key ingredient. It cuts through the richness of the beef and infuses the cooking liquid, or “jus,” with its signature zesty flavor.
• Toast Your Buns: Buttering and broiling the rolls is a crucial step. It not only adds a rich, buttery flavor but also creates a toasted barrier that helps prevent the juicy beef from making the bread soggy right away.
• Serve Extra Jus for Dipping: The “drip” in the name comes from the amazing cooking liquid. Serve a small bowl of this warm jus alongside each sandwich for dipping, similar to a French dip.

What To Serve Drip Beef Sandwiches

These sandwiches are a hearty meal on their own, especially when served with a classic side of crunchy potato chips. To make it a fuller meal, they pair wonderfully with a creamy coleslaw, a simple macaroni salad, or a fresh green salad tossed in a light vinaigrette to balance the richness. Quick-pickled cucumbers or red onions also offer a nice, sharp contrast.

How To Store Drip Beef Leftovers

• Refrigerate: Store the leftover shredded beef along with its cooking liquid in an airtight container in the refrigerator for up to 4 days. Keep any leftover caramelized onions and other sandwich toppings in separate containers.
• Freeze: This recipe freezes beautifully. Allow the shredded beef and a generous amount of its cooking liquid to cool completely. Transfer to a resealable freezer bag, press out the excess air, and freeze for up to 3 months. To serve, thaw it completely overnight in the refrigerator and then reheat gently on the stovetop or in the microwave.

Slow-Cooker Drip Beef Sandwiches Nutrition Facts

• Calories: 715 kcal
• Total Fat: 45g
• Saturated Fat: 20g
• Cholesterol: 145mg
• Sodium: 1250mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 40g

Frequently Asked Questions

• Are these drip beef sandwiches spicy? Pepperoncini peppers are generally very mild and provide more of a tangy, vinegary flavor than intense heat. The slow-cooking process also mellows them out considerably. If you are sensitive to spice, look for jars labeled “mild.”
• Can I cook this on the high setting in my slow cooker? Yes. If you’re short on time, you can cook the beef on the high setting for 4 to 5 hours until it is fork-tender. However, the low and slow method is generally recommended for the most tender and flavorful results.
• What kind of rolls are best for these sandwiches? Soft but sturdy hoagie rolls are ideal because they can hold all the juicy beef without falling apart. You could also use ciabatta rolls, French rolls, or even brioche buns for a slightly different experience.
• Can I use a different cut of beef? Chuck roast is the best choice for its marbling and how well it breaks down when slow-cooked. However, a beef brisket or a bottom round roast would also work well in this recipe.

Try More Recipes:

• Slow Cooker Beef Nachos Recipe
• Slow-Cooker Corned Beef and Cabbage
• Instant Pot Beef Stew Recipe