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.
Recipe courtesy of Ree Drummond
Print
Drip Beef
Yield:
Makes 10 to 12 servings
Level:
None
Yield:
Makes 10 to 12 servings
Level:
None

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.

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