Monday, April 26, 2010

PW's Drip Beef Sandwich

This sandwich changed my life. I am not kidding. (ok, just a little). But it almost changed my life. It is soooo good. The Pioneer Woman, my obsession, makes the meat for these in a Dutch oven. Since I do not own a Dutch oven and because I DO own a crockpot, I make these in the crock pot and it works wonders. It is so convenient to just stick the meat (+some ingredients) and leave for the day. (In my situation, this doesn't happen often, but when it does, oh boy, am I glad to come home to these babies.) This also doesn't require an expensive cut of meat, actually the cheaper the better. If you have a crock pot or a Dutch oven please make these. I am asking nicely, Please??? They might change your life, you never know.

Drip Beef Sandwiches
Adapted from P-Dub

Here is what you'll need:
  • 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
  • 1 can Beef Broth
  • 3 Tablespoons (heaping) Italian Seasoning
  • 1 teaspoon Salt
  • ¼ cups Water (not pictured...)
  • ½ jars (16 Oz) Pepperoncini Peppers, With Juice
1. First, (I know, gross....) cut off the large chunk of fat (if your chuck has one) and toss it (or feed it to your dog if you have one....) lol
2. Add the beef broth and water to the crockpot (or Dutch oven).
3. Add in the 3 tablespoons of the Italian Seasoning.
4. ....and add in about 15 or so pepperoncinis, along with half the juice of a 16 ounce jar. Stir it around.
5. Now, throw in that large roast and then scoop out some broth mix on the bottom and pour it over the top.... just to coat it.
6. Close the lid (and please do not open during the entire roasting process).
7. Turn your old and passed down crockpot on low for 7-8 hours or high for 4-5 hours.
8. Leave it alone.... go to work or take a field trip with your kids.

9. Come back to some yummy meat which if done, should fall apart when picked with a fork. If your meat is not this tender it is not done. It need to go back in the crockpot and finish cooking for about an hour or so.
10. Now with two forks tear apart all the meat placing it back in the broth...
11. At this point you are ready to make sandwiches. You can also put this in the refrigerator and reheat it the next day and have Drip Beef Sandwiches for lunch. (The meat will stay good in the fridge for up to one week. Because it is in a vinegar broth... the acidity keeps it from going bad quickly, kind of as if it is pickled.)

12. Now when you are ready to assemble, you will need some deli rolls, Mozzarella (or really any kind) cheese slices, and butter.
Yum, bread, butter and cheese, I could eat that alone.....

13. Butter the deli rolls....14..... and toast them in the oven (I was making just one sandwich so I used my toaster oven.)
Once toasted instead of turning off the oven turn it on BROIL...
15... and burn them if you are me. But that is ok, I like them this way...
16. Now heap some meat right onto the toasted roll. Top with some of the peppers.
17. Add slices of cheese... and stick back in the oven under BROILER for a minute until the cheese melts.
(Do not step away as this happens quickly)
18. Now this... the juice from the pot... is what makes these sandwiches called "DRIP beef"..... scoop some out into a small dish or ramekin...
... and when the cheese has melted, top it with the upper half of the roll.... (obviously)
.... cut the sandwich into half.....
.... and use the drippings to dip your sandwich in them....

You get the point, right????

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