Drip Beef Sandwiches
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Sprinkle the chuck roast with salt and pepper
2
Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat
3
Sear both sides of the chuck roast until very browned, about 5 minutes in all
4
Pour in the beef broth and 1 cup water
5
Add the rosemary, and then pour in the pepperoncini with their juices
6
Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours
7
Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter
8
Add the onions and saute until light golden brown
9
Set aside
10
Remove the roast from the pot and shred the meat completely using two forks
11
Return the meat to the cooking liquid and keep warm
12
To serve, slice wedges out of the tops of the deli rolls
13
Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat
14
Top with a few peppers from the pot and plenty of caramelized onions
15
Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests
16
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