Please tell me you’re in the mood for a seriously yummy shredded beef sub sandwich! Then tell me you’ve either got an Instant Pot (electric pressure cooker) or a slow cooker and I’ll be over the moon! No matter which one (or both) that you own, it means you’re all set to make these Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo. #beef #shreddedbeef #dripbeef #slowcooker #InstantPot #caramelizedonions
Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends.
Because we raise cattle, we’ve always got a freezer full of beef roasts….chuck roasts, arm roasts, (since when do cows have ARMS??), eye of round roasts, shoulder roasts….and so on. You get the picture, I’m sure.
Anyway, I’m always on the look out for roast recipes that will appeal to my family and friends. These Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo do not disappoint! This is the perfect recipe to make when you’ve got to feed a large group because both the beef and the onions are super easy to make in a double batch, and your people are going to go crazy for them – I promise.
When you pile incredibly tender and juicy shredded beef onto hoagie buns with caramelized onions and melted provolone, you’ve got a meal that’s over-the-top good. You can make both the beef and the caramelized onions ahead of time, then assemble the subs just before you’re ready for your guests to arrive.
Easy Recipe Tips for Making Beef Subs with Caramelized Onions
- Will My Family Still Like These Sub Sandwiches if I Don’t Add the Caramelized Onions? Yes, but go ahead and create the caramelized onions on the side because that is one of the ingredients that really “makes” this sandwich so yummy. You can customize these subs as you get ready to serve them…..either with or without the onions, depending on taste buds!
- Can I Make This Recipe Using a Pork Roast Instead of a Beef Roast? Absolutely – I do it ALL THE TIME and it’s wonderful. But don’t take my word for it- just make it and see for yourself!
- What are Pepperoncini Peppers, Anyway? This is a key ingredient in this recipe and it really gives great flavor (plus a little of spice) to the roast. You will find these in a jar near the pickle/condiment section of your favorite grocer. Sometimes I add the cooked pepperoncini peppers to my caramelized onions if I want to give them a little bit of fire. YUM!!
- What if Pepperoncini Peppers are too Spicy for My Family? That’s an easy fix. A jar of banana peppers with juice is a great substitute and they are not nearly as spicy.
- Why are These Called Lazy Butt Beef Subs?? Well, because when you’re feeling like a lazy-butt, you can still easily make this recipe. Just two ingredients need for cooking the roast, then when the meat is ready you can make the subs any time you feel like it!
The Secret to Perfect Caramelized Onions
What makes caramelized onions so dang yummy, you ask? As they caramelize, they release their natural sugars, creating a sweet/savory experience for your palate, and they are quite delicious on sandwiches, burgers, and steaks.
The secrete to perfect caramelized onions is this: you have to dedicate some TIME to the process. Good caramelized onions must cook low and slow, they cannot be rushed. If you choose to cook them in a slow cooker, they do take 8-10 hours, but little babysitting is required. If you cook them in a skillet on your stove top, you can get them finished much more quickly, but they will need a close eye and some stirring from time to time.
Either way, they are super simple to make!
Printable Caramelized Onions Recipe
- 6 large onions approx. 2lbs, yellow or white
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 Tbs. brown sugar
- kosher salt, to taste
In a large skillet over low heat, melt the butter with the olive oil; stir in the brown sugar and add the onions. Cook the onions over low heat, stirring often until golden and caramelized, approx. 50-60 minutes.
Combine sliced onions, butter, salt and brown sugar. Stir, cover and cook on low heat for 8-10 hours or until golden and caramelized.
If desired, you can add sweet green or red bell pepper slices to the caramelized onions, as they cook. www.ChefAlli.com
Printable Lazy-Butt Beef Subs with Caramelized Onions Recipe
Lazy-Butt Pepperoncini Beef Subs with Caramelized Onions
Please tell me you're in the mood for a seriously yummy shredded beef sub sandwich! Then tell me you've either got an Instant Pot (electric pressure cooker) or a slow cooker and I'll be over the moon! No matter which one (or both) that you own, it means you're all set to make these Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo
- 1 chuck roast, approx. 3 lbs.
- 16 oz jar sliced pepperoncini peppers, with juices
- Your favorite bbq sauce combined with mayonnaise, equal parts
- 1 batch caramelized onions
- 6 Hoagie buns, split and toasted until golden brown
- 12 slices provolone cheese
Slow Cooker Method
In a large skillet over medium high heat, brown roast on all sides in a bit of oil; place the roast into the slow cooker; pour the jar of pepperoncini and their juices over the roast. Cover the slow cooker and cook on the low setting for 8-10 hours, or until the beef is very fork-tender.
Remove the beef from the cooking liquid in the slow cooker to a cutting board; shred the beef using two forks.
Instant Pot (Electric Pressure Cooker) Method
Using the saute setting on the IP, add a bit of olive oil; when the oil is hot, add the roast, browning it off on all sides. Pour the jar of pepperoncini and their juices over the roast. Lock the IP lid into place. Use the manual button to choose the high pressure setting for 75 minutes, bringing the IP to full pressure.
When the timer sounds, use a natural release, slowly letting the pressure in the IP come down on it's own. Open the IP and check the roast - the beef should be very fork-tender; remove the beef from the cooking liquid in the IP to a cutting board; shred the beef using two forks.
To Assemble the Subs
Preheat a large, greased cast iron skillet over medium high heat; when the skillet is nicely hot, add the shredded beef, allowing the beef to crisp and cook, tossing occasionally.
Meanwhile, place the toasted buns onto a baking sheet. Dress the buns with a bit of the bbq mayo; top with the warm beef, then add caramelized onions and the provolone slices. Pop the subs into a very hot oven for just a few minutes until cheese melts. Serve at once!
Debbie’s 3-Ingredient Beef Roast – So Delicious and So Simple!
We love hearing from our readers and followers, so leave us a comment if you’d like. And, if you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: ChefAlli@ChefAlli.com
Let’s Get You Cookin’,