Drip Beef Sandwiches
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:
1 Sprinkle the chuck roast with salt and pepper.
2 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.
3 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.
4 Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
5 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. Youüll win friends and influence people.
Cook’s Note
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.