#1,664: Italian drip beef

My husband and I absolutely loved this recipe!  It was SOOO good.  The kids had mixed reviews, but the general consensus was that it was too spicy and I only used a little bit of the pepperoncinis and juice (about 1/4 of the jar IF that).  So for my family I will cut back on that even more, or maybe not add the juice, just the pepperoncinis.  But this was great!  I did not sear the roast, and just dumped everything into my crockpot.  One less pot to clean up and a way easier way to make this!

One 4-pound chuck roast

Salt and black pepper

3 tablespoons butter

2 tablespoons canola oil

2 cups beef broth

2 tablespoons minced fresh rosemary

One 16-ounce jar pepperoncini, juice and all

2 yellow onions, sliced

10 to 12 toasted, buttered deli rolls

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.