Drip Beef Sandwiches
November 15, 2018
This recipe for Beef Drip Sandwiches is adapted from a recipe from Ree Drumond, The Pioneer Woman. She makes it 2 different ways, one on the stove top and the other in a slow cooker.
- Prep: 10 mins
- Cook: 4 hrs
- Yields: 10 - 12 Servings
Directions
1Sprinkle the chuck roast with salt and pepper.
2Melt 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.
3Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
4Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
5To 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 the provolone cheese. Serve with extra jus.
Recipe adapted from Ree Drumond, The Pioneer Woman.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
