Recipe courtesy of Ree Drummond

Drip Beef

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
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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


  1. Season the chuck roast with salt and pepper. 
  2. 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. 
  3. Pour in the beef broth and 1 cup water. 
  4. Add the rosemary . . . 
  5. 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. 
  6. Remove the roast from the pot. 
  7. Using 2 forks, shred the meat completely . . . 
  8. Then return the meat to the cooking liquid. Keep warm. 
  9. 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. 
  10. Top with a few peppers from the pot . . . And plenty of caramelized onions. 
  11. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You'll win friends and influence people. 
  12. 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.

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