Drip Beef Sandwiches

By kjs1010

You'll win friends and influence people with this recipe

Ingredients

• 1 4-lb chuck roast
• Salt and pepper
• 3 Tbs butter
• 2 Tbs canola oil
• 2 cups beef broth
• 2 Tbs minced fresh rosemary
• 1 16-oz jar pepperoncini, juice and all
• 2 yellow onions, sliced
• 10-12 deli rolls

Preparation

Step 1

Sprinkle the roast with salt and pepper.

Melt 2 Tbs of the butter and the oil in a heavy pot over high heat. Sear both sides of roast until very brown about 5 min in all. Pour in the beef broth and 1 cup water. Add the rosemary and then pour in the pepperoncini with their juices. Cover the pot and simmer until the meat is tender and falling apart, about 4-5 hours.

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

Remove the roast from the pot and shred the meat completely using 2 forks. Return the meat to the cooking liquid and keep warm.

To serve, slice wedges out of the top 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 sandwich with the wedge of roll and serve.

Yields: 10-12 servings

Can be made in the crock pot on low for 8-12 hours or high for 3-3 1/2 hours.

Can also top the sandwich with a slice of provolone cheese