Drip Beef Sandwiches

Total Time:
5 hr 50 min
Prep:
30 min
Cook:
5 hr 20 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • One 4-pound chuck roast
  • Salt and black pepper
  • 3 tablespoons butter
  • 2 tablespoons canola oil
  • 2 cups beef broth
  • 2 tablespoons minced fresh rosemary
  • One 16-ounce jar pepperoncini, juice and all
  • 2 yellow onions, sliced
  • 10 to 12 toasted, buttered deli rolls
Directions
Watch how to make this recipe.
  • Sprinkle the chuck roast with salt and pepper.

  • Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.

  • Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.

  • Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.

  • To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. Youll win friends and influence people.

For a variation, lay thinly sliced cheese on top of the meat before adding the peppers and onions. Serve with dishes of the cooking liquid on the side for dipping if desired.


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    This recipe is featured in:

    Fall Entertaining Guide