Description
Pioneer Woman’s Slow Cooker Drip Beef is a slow-cooked chuck roast simmered in a flavorful broth with onions, garlic, and seasonings. As the beef cooks, it becomes tender and juicy, perfect for shredding and serving on hoagie rolls or as a hearty main dish. The “drip” refers to the rich cooking juices, which are often served alongside the beef as a dipping sauce, similar to a French dip sandwich.
Ingredients
Scale
- 3–4 pounds boneless chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- Salt to taste
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Hoagie rolls or sandwich buns (for serving)
Instructions
- Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear the beef on all sides until browned, about 4-5 minutes per side. This step helps lock in the flavor.
- Transfer to Slow Cooker: Place the seared beef in the slow cooker. Add the sliced onion and minced garlic on top of the beef.
- Add Broth and Seasonings: Pour the beef broth, Worcestershire sauce, and soy sauce into the slow cooker. Sprinkle the thyme, rosemary, black pepper, and red pepper flakes (if using) over the beef. Stir the liquid gently to combine the seasonings.
- Cook the Beef: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
- Shred the Beef: Once the beef is fully cooked, remove it from the slow cooker and use two forks to shred the meat. Return the shredded beef to the slow cooker and stir it into the juices.
- Serve: Serve the shredded beef on hoagie rolls or sandwich buns. Ladle some of the cooking juices (au jus) into small bowls for dipping, or drizzle it over the beef in the sandwiches.