Serves 12
330 min
Drip Beef Sandwiches
Recipe GLPRb5e423944aeec9
Tender, slow-cooked shredded beef piled onto buttered deli rolls and topped with savory pan drippings, caramelized onions, and tangy pepperoncini peppers. This classic American sandwich feeds a crowd and delivers satisfying, comforting flavor in every bite.
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Ingredients
1 4-pound One 4-pound chuck roast
to taste Salt
to taste Black pepper
3 tablespoons Butter
2 tablespoons Canola oil
2 cups Beef broth
1 cup Water
2 tablespoons Fresh rosemary, minced
1 16-ounce jar Pepperoncini peppers with juice
2 Yellow onions, sliced
10 to 12 rolls Deli rolls, toasted and buttered
Directions
Pat the chuck roast dry with paper towels. Season both sides generously with salt and black pepper.
Heat a large, heavy-bottomed pot over high heat. Add 2 tablespoons of butter and the canola oil, allowing them to get very hot. Carefully place the seasoned roast in the pot and sear for about 2 to 3 minutes per side until a deep golden-brown crust forms.
Pour the beef broth and 1 cup of water around the roast. Scatter the minced fresh rosemary over and around the meat. Add the entire jar of pepperoncini peppers along with all their juice to the pot.
Cover the pot with a lid and reduce the heat to low. Simmer gently for 4 to 5 hours, until the meat is so tender it falls apart easily when tested with a fork. The cooking liquid will reduce and become flavorful.
While the roast is cooking, heat a skillet over medium heat and add the remaining 1 tablespoon of butter. Add the sliced yellow onions and cook, stirring occasionally, until they turn a light golden brown, about 15 to 20 minutes. Remove from heat and set aside.
Once the roast is tender, carefully remove it from the pot and place on a cutting board. Using two forks, pull and shred all the meat into bite-sized pieces, discarding any excess fat.
Return the shredded meat to the pot with the cooking liquid and pepperoncini. Stir gently to combine and keep warm over low heat until ready to serve.
To assemble each sandwich, slice a small wedge out of the top of each toasted, buttered deli roll. Place a generous handful of shredded beef onto the bottom of each roll, then spoon some of the hot cooking liquid over the meat. Top with several pepperoncini peppers from the pot and a generous portion of the caramelized onions. Cover with the reserved wedge from the top of the roll and serve immediately while hot.
