Drip Beef Sandwiches

By gina62_cooks

Ingredients

• One 4-lb chuck roast
• 3 TBSP butter
• 2 TBSP canola oil
• 2 cups beef broth
• 2 TBSP minced fresh rosemary
• 1 jar pepperoncini, juice and all
• 2 yellow onions, sliced
• 10 to 12 toasted, buttered deli rolls

Preparation

Step 1

Sprinkle the chuck roast with salt and pepper.
Melt 2 TBSP of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast til very browned, about 5 minutes in all. Pour in the beef broth and 1 cup of water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer til the meat is tender and falling apart, 4 to 5 hrs.
Meanwhile, heat a skillet over medium heat and add the remaining 1 TBSP of butter. Add the onions and saute til golden brown. Set aside.
Remove the roast from the pot and shred the meat completely. Return the meat to the cooking liquid and keep warm.
To serve, heap a generous portion of the meat on each roll and spoon some of the cooking liquid over the meat. Top with a few peppers and plenty of caramelized onions.
To make ahead: prepare the meat and cook as described above. Remove the pepperoncini from the liquid and put in a bowl. Place in the fridge. Leave the meat in the cooking liquid and place in the fridge. When it is chilled, the fat has solidified and is easily removed. Heat the meat in the liquid and add the pepperoncini back to the pot and serve.