Slow Cooker Drip Beef Sandwiches


  • ▢4 lbs. boneless beef chuck roast trimmed and cut into 4 large chunks
  • ▢1 cup beef broth
  • ▢1 tbsp. Worcestershire sauce
  • ▢1 tbsp. Italian seasoning
  • ▢2 tsp. garlic pepper seasoning
  • ▢1/2 tsp. sea salt
  • ▢2 tbsp. salted butter
  • ▢1 small yellow onion peeled and sliced thinly
  • ▢2 large green bell peppers deseeded and sliced thinly
  • ▢8 oz. cremini mushrooms diced
  • ▢1 clove garlic minced
  • ▢8 hoagie rolls sliced
  • ▢8 slices provolone or muenster cheese


  • Place beef chuck into the bottom of a slow cooker and pour beef broth and Worcestershire sauce over meat.
  • Season with Italian seasoning, garlic pepper seasoning, and sea salt and place the lid on the slow cooker.
  • Cook on LOW for 7-8 hours.
  • Skim fat off the top of the liquid in the slow cooker and use two forks to shred beef.
  • In a nonstick skillet over medium heat, melt butter and saute onions and bell peppers until tender, about 4-5 minutes.
  • Add mushrooms and minced garlic and cook, stirring constantly to prevent garlic from burning, for 2-3 minutes.
  • Add salt and pepper to taste and stir.
  • Add sauteed vegetables into the slow cooker and stir to combine everything.
  • Place halved hoagie rolls on a baking sheet. Use a slotted spoon to evenly disperse the beef mixture between the 8 hoagie rolls and top beef mixture with provolone/muenster cheese.
  • Broil sandwiches in the oven until hoagies are toasted and cheese is melted, about 3-4 minutes.

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