I love sandwiches. I really don't think there's much in the world that is more satisfying. Luckily, my husband agrees and is usually in at the mention of a sandwich.
I also love using my crockpot, especially when I use it in ways most Minnesotans don't. This drip beef sandwich recipe is a great example of this. I loved how I started this in the morning and it was all ready to go when I got home from work. My house smelled so good when I walked in the door and the meat could not have been more tender. Our one complaint is that the soy sauce flavor was a bit strong, so if I were to make this recipe again, I would probably cut the amount of soy sauce by about half.
Recipe from Pioneer Woman, adapted
Serves about 6
1 whole 3-4 lb chuck roast
1 large onion, sliced thick
3 cloves garlic, crushed & peeled
1/2 cup soy sauce (try to get low sodium)
1 cup Sherry (cooking Sherry is fine)
2 cups beef broth
1-2 cups water
3-4 sprigs Rosemary
1-2 TBSP whole peppercorns
sliced cheese (we used Muenster)
Spray the ceramic part of the crock pot with cooking spray. Put onions and garlic on the bottom. Place the roast on top of the onions. Pour the soy sauce, Sherry, beef broth, and water in the crock pot. Add rosemary and peppercorns.
Cook on low for about 8 hrs.
At the end of the cooking time, take the roast out of the crockpot and pull with two forks.
Put the meat on the deli rolls, pour a bit of the liquid from the crockpot on top, and place cheese on top. Put in the oven to melt the cheese for about 5 minutes, if desired.
Serve with a bowl of the liquid for dipping.