Dripping Roast Beef Sandwiches Recipes

DRIP BEEF SANDWICHES

Steps:

• Sprinkle the chuck roast with salt and pepper.
• Melt 2 tablespoons of the butter and the 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, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
• Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
• Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
• To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and 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.

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.
• Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and the extra cooking liquid on the side for dipping.