I knew I needed to cook that big hunk of meat in my fridge before more time had passed. I had a crockpot recipe for drip beef sandwiches at the ready, but it suddenly looked too complicated. Or I hadn’t had enough coffee yet. Or it was simply because I am a lazy cook.
I also knew my sister’s birthday was coming up, but I hadn’t realized today was June 11th yet as I quickly googled “easy quick drip beef crockpot recipe.”
Very first result out of twelve million, four hundred thousand possibilities was Diamond Jack’s Drip Roast Beef Sandwich recipe. My eyes filled with bittersweet tears. And I realized what day it was.
Diamond Jack’s was a restaurant that was in Tulsa, OK for 47 years and just closed a couple of years ago.
This restaurant, which began in the 1960s, was a special place that my sister absolutely loved to take me to for their Drip Roast Beef Sandwiches, which were awesome.
I remember how proud she was to take her little sister out to lunch and to introduce me to people who we ran into. She was so glad that I was living back in town and she loved treating me to lunch now that I was officially an adult with a job and all. It didn’t happen often, but when these lunches took place, they were certainly special.
I haven’t even thought about that restaurant or those specific sandwiches in more than ten years.
But today, the day my sister would have turned 50 years old, the day my sister would have hosted one hell of a fun party … my sister reminded me that she was here with me …through a Drip Beef Sandwich recipe. I know it to be true. And so does my heart.
Ingredients for Diamond Jack’s Crock-Pot Drip Beef:
- 4-5 lbs boneless beef rump roast
- 1 cup water
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 1/2 teaspoon italian seasoning
- 1 teaspoon beef bouillon, granules
- 2 dashes worcestershire sauce
- garlic salt
Preparation of Diamond Jack’s Crock-Pot Drip Beef:
- Cut the visible fat from the rump roast. Place the roast in a large crock pot.
- Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave.
- Pour over the roast in the crock pot. Add garlic salt and pepper to taste.
- Cook on low for 8 hours.
- Cool before slicing.
- Chill au jus to remove the fat.
- Combine the sliced meat and au jus and reheat before serving.
- May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.