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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