Drip Beef Sandwiches
Drip Beef Sandwiches are a hearty and flavorful dish featuring tender shredded beef simmered in a savory broth, served on crusty rolls. This comforting meal is perfect for gatherings or a cozy dinner at home.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Total Time: 315 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 (3 to 4 lb) chuck roast
- 1 tablespoon soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 onion, sliced
- 2 sprigs fresh rosemary
- 1 tablespoon seasoned salt
- Freshly ground black pepper
- 4 to 6 crusty rolls, split
- Sliced provolone cheese (optional)
- Pickled peppers (optional)
Instructions
- Generously season the chuck roast with seasoned salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- Add the sliced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
- Return the seared roast to the pot. Pour in the beef broth, Worcestershire sauce, soy sauce, and add the rosemary sprigs. Bring to a simmer.
- Cover the pot with a lid, reduce heat to low, and cook for 4-5 hours, or until the beef is very tender and shreds easily with a fork.
- Remove the roast from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat with the juices.
- Spoon the shredded beef onto split crusty rolls. Add sliced provolone cheese and pickled peppers if desired. Serve warm.
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg