Wednesday, October 10, 2012

Crock Pot Beef Dip Sandwich

Courtesy of Google Images

Abe went to Boston to visit a life-long friend.  We was gone for 5 days, so long enough for me to really miss him (you know the first few days are known as Oh Good, I Can Watch Real Housewives Without Ridicule Days).  So, I wanted him to come home to a special treat.

This recipe is crazy easy.  Like, I was a bit embarrassed at how much praise I got because all I did, really, was dump some stuff in a crock pot and walk away.  But, hey, I'll take it.

Can also be made in a covered dutch oven in the oven at 275 degrees for 5-6 hours.

I adapted this recipe from The Pioneer Woman. 

Crock Pot Beef Dip Sandwich

1 whole beef chuck roast, 2.5 To 4 pounds
1 can beef consomme Or beef broth
3 Tablespoons Italian seasoning (I used a packet of Italian salad dressing)
1 teaspoon salt (don't add if you are using salad dressing)
1 teaspoon minced garlic
1/4 cup water
1/2 jar (16 Oz) pepperoncini peppers, with juice
Buttered, toasted deli rolls
Cheese of your choice 

Combine all ingredients in  crock pot.  Cook on high for 5-6 hours or low for 9-10 hours or until fork tender.

Remove from crock pot. With two forks, completely shred all meat, leaving no large chunks behind.

Serve on buttered, toasted rolls with some of the peppers, if desired. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.


  1. This sandwich looks really good. I love when the meat is just melting in your mouth and not chewy. Thanks for sharing and I am following you from FB and for blog.
    I would love for you to follow back.

  2. I made these this week. They were super easy and tasted wonderful. We made burritos from the leftovers, too. My husband said he could eat them every night!!! Thank you for the great recipe.

  3. Hi Jillian! Thanks for following. I'm going to go over to check your blog out!

  4. Hi Terri! That's a great use of leftover meat from this recipe. So glad your husband enjoyed it! Thanks for stopping by!