Drip Beef

Name: Drip Beef
Yield: Makes 10 to 12 servings
Ingredients: One 3- to 4-pound chuck roast; Salt and black pepper to taste; 2 tablespoons butter; 2 tablespoons canola oil; 2 cups beef broth; 2 tablespoons minced fresh rosemary; 1 jar pepperoncinis; 10 to 12 buttered, toasted deli rolls; 2 yellow onions, sliced and sauteed in 1 tablespoon butter until light golden brown

Getting reviews...

I learned to make this drip beef from my best friend Hyacinth. It's a delicious, slow-cooked concoction designed to be slapped onto a deli roll. The juices "drip" onto the bottom half of the bun, and the flavor is seriously beyond measure.

Yield: Makes 10 to 12 servings

Yield: Makes 10 to 12 servings

Ingredients

One 3- to 4-pound chuck roast

Salt and black pepper to taste

2 tablespoons butter

2 tablespoons canola oil

2 cups beef broth

2 tablespoons minced fresh rosemary

1 jar pepperoncinis

10 to 12 buttered, toasted deli rolls

2 yellow onions, sliced and sauteed in 1 tablespoon butter until light golden brown

Directions

Season the chuck roast with salt and pepper.
Melt the butter and 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 . . .
Then pour in the pepperoncinis with their juice. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.
Remove the roast from the pot.
Using 2 forks, shred the meat completely . . .
Then return the meat to the cooking liquid. Keep warm.
To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on the roll, 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. You'll win friends and influence people.
Like, totally.

Cook’s Note

Variations: Lay thinly sliced cheese on top of the meat before adding the peppers and onions. Serve dishes of the cooking liquid on the side for dipping.