Drip Beef Sandwiches {and a Menu}

Our move is rapidly approaching, so we’re continuing to clean out the pantry, freezer, and frig as much as possible.  I’m pretty sure this week’s menu reflects that!

  • Monday: Drip Beef Sandwiches with Gorgonzola Wedge Salad
  • Tuesday:  Grilled Salmon with Corn on the Cob and Watermelon
  • Wednesday: Crockpot Lasagna with Tomato-Cucumber Salad
  • Thursday:  Cheese Tortellini (the refrigerated kind) with Dave’s Gourmet Butternut Sauce and Fresh Veggies
  • Friday:  Hashbrown Pie, Scones (from a King Arthur mix), and Fruit Salad

This family recipe for Drip Beef satisfies the heartiest appetite as a sandwich, but we also love serving it at parties on sliders, with some horseradish sour cream and chopped chives. And did I mention it cooks in the slowcooker, so it’s perfect for hot summer days, as well as a comforting winter meal?  Yep, it’s a keeper, all right.

Sandwich-ChaosServedDailyDrip Beef

Serves 8-10

  • 1 Tbsp oregano
  • 1 Tbsp crushed rosemary
  • 1 Tbsp garlic powder
  • 1 Tbsp seasoning salt
  • 1 bay leaf
  • 2 Tbsp salt
  • 1 Tbsp ground black pepper
  • 4 lb roast (the cheaper, the better)

Place roast in crock pot and add all seasonings. Add water to nearly cover. Cook on high 4-6 hours or low for 8-10 hours. You can also cook on the stovetop in a Dutch oven. Bring it to a boil, then reduce heat and simmer 6-8 hours.

Let cool slightly, then shred meat using two forks.

Serve on crusty rolls with horseradish mixed with sour cream and green onions. Serve a dish of juice for dipping if desired.

Wedge Salad with Chunky Gorgonzola Dressing

Serves 6

  • 1 head of iceberg lettuce
  • ½ cup plain yogurt (nonfat or Greek nonfat)
  • ¼ cup cottage cheese
  • ¼ cup mayonnaise
  • ¾ cup crumbled Gorgonzola, divided
  • Sliced green onions
  • Crumbled bacon
  • Diced tomatoes

To make dressing: In blender, combine yogurt, cottage cheese, mayo, and ¼ cup Gorgonzola. Blend until almost smooth. Stir in remaining Gorgonzola.

For salad: Remove outer leaves from lettuce head. Cut into 6 wedges. Place on plate and top with dressing, then onions, bacon, and tomatoes.

Click here for the printable recipe

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About Megan

My various hats: mom to three crazy teens and one quirky dog, wife of 27 years to my retired GI Joe, and high school math teacher. After my husband's retirement from the Army, we've settled in the Pacific Northwest. Crafting, cooking, photography, and reading keep me sane (that's a relative term!) and I hope you'll enjoy following along as I navigate the chaos of life!
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1 Response to Drip Beef Sandwiches {and a Menu}

  1. Pingback: [BLOCKED BY STBV] Easy Instant Pot Brunswick Stew {& a Menu} | Chaos Served Daily

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