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Drip Beef sandwiches, and lots of delicious leftovers

I am a big fan of putting in some extra time to prepare meals that allow you to pack away some leftovers for later in the week.  And an even bigger fan of using these leftovers not just for dinner but breakfasts and lunches.  And the best recipes are those that only have a few ingredients, a few steps and taste delicious.  Well, Meg and I came across this recipe about a week ago while watching The Pioneer Woman on Food Network.  It is called drip beef, and it really cannot be any easier to make.

The house smells great with the drip beef cooking in the slow cooker all day too!

The house smells great with the drip beef cooking in the slow cooker all day too!

You can find the recipe online:

The recipe calls for a chuck roast (I got about a 3 pound roast at our local Whole Foods).  For those of you that have not used a chuck roast before, let me give some background on the cut.  Chuck cuts come from the shoulder and while they are economical and flavorful cuts of beef, they require long slow cooking to breakdown some of the extra fat and toughness found in these cuts.  They are quite simply a great cut for a slow cooker.  Therefore, armed with our slow cooker and a literal handful of ingredients, we prepared some drip beef sandwiches for our weekly 30RF gathering.


  • 3 pound chuck roast
  • 2 tablespoons of butter
  • 2 tablespoons of oil
  • salt
  • pepper
  • 2 cups of stock, 1 cup of water
  • 2 tablespoons of fresh rosemary, finely chopped
  • 1 jar of pepperoncini, with juice
  • 2 onions, sliced
  • fresh sandwich rolls (OK, ours had been in the freezer for a couple weeks, but they tasted very fresh)

In a large stockpot, melt the butter with the oil over medium-high heat.  Season the roast with salt and pepper.  Sear the roast, you want to get a nice crust on it.

Put the roast in the slow cooker.  Add the stock, water, pepperoncini (juice and all) and rosemary.  Cover, and cook on low for 6 hours.  The meat will literally be falling apart when you go to take it out, so you may need use the 2 serving fork method to remove it.

While the beef is cooking, cook the onions in a non-stick pan over low heat.  Cook them for a long time and you will get some caramelization, which is exactly what you are looking for.  You can speed the process up by adding some brown sugar to the onions.  Do not salt them, as this will pull the water out of the onions and won’t allow them to caramelize.

Allow the meat to rest for a few minutes, and then using 2 forks, pull the meat apart.  It is the same as making a pulled pork.  Add the meat back into the stock and pepperoncini liquid to keep it warm.

Slice the rolls and add in the meat, being sure to get some pepperoncini.  We also used some of the whipped goat cheese our friend John had left over from the goat cheese crustini he made for dinner.  Top with the caramelized onions.


Now I mentioned that this was a great recipe for leftovers.  This morning we made wraps with the beef and some egg whites, topped with peppers and onions.  Since there is still a container of drip beef in the fridge, I plan to use it to top a salad or maybe in a sandwich for lunch this week.  This easy and delicious meal made enough food for 4 adults to eat dinner, 2 to have breakfast and probably another 2 meals to go!


One comment on “Drip Beef sandwiches, and lots of delicious leftovers

  1. Pingback: Easy holiday planning | garbanzopalooza

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