Hamdi Saidani Pioneer Woman Slow Cooker Drip Beef Sandwiches are a hearty American deli-style lunch featuring tender chuck roast. This recipe uses a jar of tangy pepperoncini and their juices to break down the meat into savory, melt-in-your-mouth shreds.
Ree Drummond’s method here is all about that “drip” which comes from the jar of peppers. Most people drain their pickles or peppers, but you’ll fail this recipe if you toss that brine. It acts as a natural tenderizer for the beef and gives the finished sauce its signature zing.
The slow cooking is the easy part, but the assembly is where you’ve got to pay attention. I’ve found that toasting the rolls with plenty of butter before adding the meat is the only way to keep the bread from turning into a soggy mess when you pour the juice over it. It’s a messy sandwich, but the crunch of the toasted hoagie makes it manageable.
Pioneer Woman Slow Cooker Drip Beef Sandwiches Ingredients
- 2 1/2 lbs (1.1kg) beef chuck roast
- 1 teaspoon minced fresh rosemary
- 3/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 (12 oz) jar pepperoncini, with liquid
- 1 cup (240ml) beef broth
- 6 tablespoons (85g) salted butter, softened
- 1 large onion, sliced
- 6 soft hoagie rolls, split
- 12 slices provolone cheese
- Potato chips, for serving
How To Make Pioneer Woman Slow Cooker Drip Beef Sandwiches
- 1. Start the slow cooker: Place the beef roast in the bottom of a 6 to 8-quart slow cooker. Season the top of the meat with the rosemary, 1/2 teaspoon of the salt, and plenty of black pepper. Pour the entire jar of pepperoncini along with all their brine over the beef, then add the beef broth.
- 2. Slow cook the beef: Cover the pot and cook on the Low setting for 7 to 8 hours. Don’t be tempted to use the High setting to save time. The low heat is necessary to properly melt the fat and connective tissue in the chuck roast so it becomes tender.
- 3. Caramelize the onions: Melt 2 tablespoons of the butter in a large skillet over medium-high heat about 15 minutes before the beef finishes. Toss in the sliced onion, the remaining 1/4 teaspoon of salt, and a bit more pepper. Stir occasionally for about 10 minutes until the onions turn soft and take on a light brown color.
- 4. Shred the beef: Move the roast to a large bowl and use two forks to pull the meat into small shreds. Put all that shredded beef back into the slow cooker so it stays warm and continues to soak up the flavorful cooking liquid.
- 5. Toast the rolls: Set your broiler to high and lay the split hoagie rolls on a baking sheet. Spread the remaining 4 tablespoons of softened butter over the cut sides of the bread. Broil for roughly 2 minutes until the edges are golden and the center is toasted.
Watch the oven closely during this step because the bread can go from perfectly toasted to burnt in a matter of seconds.
- 6. Assemble the sandwiches: Pile a big portion of the shredded beef onto the bottom half of each toasted roll. Spoon a few tablespoons of the “drip” liquid from the pot directly over the meat. Top the beef with some of the softened pepperoncini from the slow cooker and a pile of the browned onions.
- 7. Melt the cheese: Place 2 slices of provolone over the onions on each sandwich. Slide the baking sheet back under the broiler for 1 more minute until the cheese is bubbly and starting to brown. Serve them while they’re hot with chips and a small bowl of the leftover juice for dipping.
Make sure the cheese covers the edges of the meat. This acts as a seal to hold the onions and peppers in place while you’re eating.
Recipe Tips
- Choose a well-marbled chuck roast: Look for a piece of meat with plenty of white fat running through it. That fat liquefies during the long cook time, which is what makes the beef juicy rather than dry and stringy.
- Use the pepperoncini brine: The vinegar in the jar juices helps balance the heavy fat of the beef. If you find the flavor too sharp, you can use half the brine and replace the rest with extra beef broth.
- Don’t skip the fresh rosemary: While dried herbs work in a pinch, the fresh rosemary adds a piney scent that cuts through the richness of the butter and cheese. If you must use dried, only use about a third of the amount.
- Caramelize the onions slowly: If they start to char too fast, turn the heat down. You want them sweet and jammy to contrast with the salty provolone and spicy peppers.
- Double the “drip” liquid: If you like your sandwiches extra messy, add an extra half-cup of broth to the slow cooker at the start. This ensures you have plenty of liquid for everyone to have their own dipping cup.
- Prep the rolls right before serving: If you toast them too early, they’ll get hard. Wait until the beef is shredded and ready to go so the bread stays soft on the outside and crisp on the inside.
What To Serve With Pioneer Woman Slow Cooker Drip Beef Sandwiches Recipe
Potato chips are the classic choice here because they provide a necessary crunch against the soft meat and bread. A vinegary coleslaw or some simple pickled cucumbers also help refresh your palate between heavy bites.
If you want something warmer, a side of roasted potatoes or even a simple tomato soup works well. A cold soda or a crisp lager is usually the best drink to wash down the salty, spicy flavors.
Storing & Reheating Tips
- Fridge: Keep the shredded beef and the liquid in an airtight container for up to 4 days. It’s best to store the meat submerged in the juice so it doesn’t dry out. Store the rolls, cheese, and onions separately.
- Reheat: Warm the beef and liquid together in a small pot over medium heat until steaming. If you’re using a microwave, cover the bowl with a damp paper towel to keep the moisture trapped. Always assemble and toast the rolls fresh for the best texture.
- Freeze: The shredded beef freezes beautifully in its own juice for up to 3 months. Let it thaw in the fridge overnight before reheating. Don’t freeze the assembled sandwiches as the bread will become mushy.
Pioneer Woman Slow Cooker Drip Beef Sandwiches Nutrition Facts
Per serving (1 sandwich):
- Calories: 680 kcal
- Protein: 42g
- Fat: 44g
- Carbohydrates: 29g
- Sugar: 4g
- Sodium: 1620mg
FAQs
Can I make Pioneer Woman Slow Cooker Drip Beef Sandwiches with a different cut of meat?
Yes, you can use a rump roast or bottom round, but they’re leaner and might not shred as easily as chuck roast. If you use a leaner cut, you might want to add an extra tablespoon of butter to the slow cooker.
Are these Pioneer Woman Slow Cooker Drip Beef Sandwiches very spicy?
No, the pepperoncini lose most of their heat during the long cooking process. They provide a mild tang and a very slight warmth, but the sandwiches are generally kid-friendly.
Can I cook the beef on High for 4 hours instead?
No, I don’t recommend it because chuck roast needs time for the collagen to break down. Cooking it fast on High often results in meat that’s tough and hard to shred.
How do I stop the bread from getting too soggy?
The trick is the buttered toast layer which creates a barrier against the juice. Also, make sure to serve the sandwiches immediately after adding the liquid and melting the cheese.
Can I use a different type of cheese in my Pioneer Woman Slow Cooker Drip Beef Sandwiches?
Yes, mozzarella or mild white cheddar are great substitutes if you don’t have provolone. You just want a cheese that melts well and isn’t so sharp that it overpowers the beef.
Try More Pioneer Woman Recipes:
- Pioneer Woman Slow Cooker Chipotle Beef Chili Recipe
- Pioneer Woman Beef Ragu Recipe
- Pioneer Woman Beef Ragu Recipe
Pioneer Woman Slow Cooker Drip Beef Sandwiches Recipe
Description
Pioneer Woman Slow Cooker Drip Beef Sandwiches are a hearty, “au jus” style comfort meal featuring a chuck roast slow-cooked until it falls apart in a tangy infusion of beef broth and pepperoncini brine. The shredded beef is piled onto butter-toasted hoagie rolls, topped with jammy caramelized onions, zesty softened peppers, and melted provolone cheese. The result is a messy, savory, and tender sandwich designed to be dipped back into the flavorful “drip” liquid from the pot.
Ingredients
Instructions
- Start the slow cooker: Place the beef roast in the bottom of a 6 to 8-quart slow cooker. Season the top of the meat with the rosemary, 1/2 teaspoon of the salt, and plenty of black pepper. Pour the entire jar of pepperoncini along with all their brine over the beef, then add the beef broth.
- Slow cook the beef: Cover the pot and cook on the Low setting for 7 to 8 hours. Don’t be tempted to use the High setting to save time. The low heat is necessary to properly melt the fat and connective tissue in the chuck roast so it becomes tender.
- Caramelize the onions: Melt 2 tablespoons of the butter in a large skillet over medium-high heat about 15 minutes before the beef finishes. Toss in the sliced onion, the remaining 1/4 teaspoon of salt, and a bit more pepper. Stir occasionally for about 10 minutes until the onions turn soft and take on a light brown color.
- Shred the beef: Move the roast to a large bowl and use two forks to pull the meat into small shreds. Put all that shredded beef back into the slow cooker so it stays warm and continues to soak up the flavorful cooking liquid.
- Toast the rolls: Set your broiler to high and lay the split hoagie rolls on a baking sheet. Spread the remaining 4 tablespoons of softened butter over the cut sides of the bread. Broil for roughly 2 minutes until the edges are golden and the center is toasted.
- Assemble the sandwiches: Pile a big portion of the shredded beef onto the bottom half of each toasted roll. Spoon a few tablespoons of the “drip” liquid from the pot directly over the meat. Top the beef with some of the softened pepperoncini from the slow cooker and a pile of the browned onions.
- Melt the cheese: Place 2 slices of provolone over the onions on each sandwich. Slide the baking sheet back under the broiler for 1 more minute until the cheese is bubbly and starting to brown. Serve them while they’re hot with chips and a small bowl of the leftover juice for dipping.
Watch the oven closely during this step because the bread can go from perfectly toasted to burnt in a matter of seconds.
Make sure the cheese covers the edges of the meat. This acts as a seal to hold the onions and peppers in place while you’re eating.
Notes
-
Choose a well-marbled chuck roast: Look for a piece of meat with plenty of white fat running through it. That fat liquefies during the long cook time, which is what makes the beef juicy rather than dry and stringy.
Use the pepperoncini brine: The vinegar in the jar juices helps balance the heavy fat of the beef. If you find the flavor too sharp, you can use half the brine and replace the rest with extra beef broth.
Don’t skip the fresh rosemary: While dried herbs work in a pinch, the fresh rosemary adds a piney scent that cuts through the richness of the butter and cheese. If you must use dried, only use about a third of the amount.
Caramelize the onions slowly: If they start to char too fast, turn the heat down. You want them sweet and jammy to contrast with the salty provolone and spicy peppers.
Double the “drip” liquid: If you like your sandwiches extra messy, add an extra half-cup of broth to the slow cooker at the start. This ensures you have plenty of liquid for everyone to have their own dipping cup.
Prep the rolls right before serving: If you toast them too early, they’ll get hard. Wait until the beef is shredded and ready to go so the bread stays soft on the outside and crisp on the inside.
