Drip Beef Sandwiches

This was a wonderful delicious and comforting meal not to mention a cinch to make. These kind of meals come in handy mostly because of the leftovers. As this sits in the fridge the flavors get even better. Some alternate ideas for leftovers are to make tacos or quesadillas for lunch or dinner. I added roasted mushrooms to the mix and some sliced Havarti cheese. 

Drip Beef Sandwiches        

Serves 10-12

Drip Beef Sammies with Caramelized Onions & Roasted Mushrooms

ingredients

• 3-4 lb boneless beef chuck roast
• 2 Tbsp butter
• 2 Tbsp canola oil
• 2 cups unsalted Beef Stock
• 1 Tbsp dried rosemary
• 1 jar peperoncinis
• 8 oz sliced mushrooms, roasted at 300º tossed with EVOO, S&P
• 2 red onions, thinly sliced and sauteed on low in 1 tbsp butter until caramelized
• Toasted deli rolls
• Sliced Cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Season the chuck roast on all sides with S&P. Melt the butter and canola oil in a large dutch oven over high heat. (Make sure to crack a window b/c it will get smokey in the house!). Sear all sides of the roast until crispy and browned well. Pour in the beef stock and 1 cup water. Add the rosemary, jar of peperoncinis (with juices). Cover the pot and simmer 4-5 hours until the meat is falling apart.

2. Remove the roast from the pot (careful, it might fall apart on you!). Shred and discard any fat. Return the meat to the cooking liquid to keep warm and soak up those yummy juices.

3. Slice wedges of the bread and add a slice of cheese, meat, peppers. Top off with mushrooms and onions. Serve some cooking liquid on the side in a small bowl for dipping.

Enjoy!

This recipe was adapted from Pioneer Woman.