Monday, February 25, 2013

Drip Beef Sandwiches

These sandwiches are incredibly good. They cook low and slow on the stove and make the house smell incredible. I’m pretty sure I was drooling by the time they were done.

Add a crusty hoagie roll and some provolone cheese and you’ve got a winner. And then consider that these just get better as leftovers and you’ve got yourself a homerun.


Drip Beef Sandwiches

From The Pioneer Woman Food From My Frontier Cookbook with a few adaptations


3-4 Pound Chuck Roast

Salt and Pepper

2 Tablespoons Butter

2 Tablespoons Oil (I used vegetable)

2 Cups Beef Broth

1 Cup Water

1 Jar Pepperoncini

Hoagie Rolls

Provolone Cheese, optional


Melt butter and oil in a Dutch oven or heavy pot until hot. Salt and pepper the roast and then sear on each side until brown.

Remove the roast and add the beef broth and water. Give a quick stir to get any bits stuck to the bottom of the pan. Add the roast back into the pan carefully.

Pour in the pepperoncini and the juice from the jar.

Cover the pan and cook over low heat 4 to 5 hours or until the meat easily falls apart when touched with a fork. Using two forks shred the roast.

Slice your rolls and then add your desired amount of meat and peppers. Top with cheese if desired.

You can serve these with a bowl of the juice for dipping, pour some juice over your completed sandwich, or, if you’re feeling wild, you can dip your assembled sandwich into the pan to soak with juice.