DRIP BEEF SANDWICHES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
" DA BEST" CHICAGO-STYLE ITALIAN BEEF
Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 10h45m
Yield 7-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
- Roast will be very rare-- don't overcook it!
- Let cool slightly, then thinly slice.
- Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
- Simmer for 20 minutes, scraping up the browned bits.
- Taste for salt and add some if you wish.
- Add the sliced beef; cover and marinate in da gravy overnight.
- Reheat the next day and serve in crusty Italian sandwich rolls.
Nutrition Facts : Calories 657.6, Fat 39.6, SaturatedFat 15.6, Cholesterol 243.2, Sodium 517.7, Carbohydrate 3.2, Fiber 0.4, Sugar 0.8, Protein 67.7
NO MUSS-NO FUSS ITALIAN DRIP BEEF
Our daughter lives in Kansas City, Kansas where beef is beef, and THAT'S no baloney. She gave me this recipe and said, "It is to die for good." Enough said.
Provided by Suzie
Categories Roast Beef
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, except roast, and mix well.
- Put roast in pan; pour mixture over roast.
- Bake at 275 for 5-6 hours or until fork tender.
- Shred beef in pan.
- Serve on rolls or bread of choice.
- May top with favorite cheese and broil until cheese is golden brown, OR --.
- DIP sandwich in aus juice.
Nutrition Facts : Calories 228.8, Fat 9.2, SaturatedFat 4.2, Cholesterol 99.8, Sodium 974.4, Carbohydrate 2.9, Fiber 0.7, Sugar 0.9, Protein 34.1
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