BJ hit another home run cooking dinner last night. He’s gotten REALLY good at choosing awesome recipes that pack a major flavor punch. I would argue that choosing a good recipe to prepare is an important key in being a good home cook. Not everyone has that ability. If you don’t choose a good recipe to follow the end result won’t be tasty no matter how well you foliow it. You can’t always trust every recipe you see, and some basic knowledge of flavors and combos that work well together will take you far in the kitchen. That’s where BJ is. He is a total amateur cook, but he knows what sounds good and he can follow directions. More often than not this translates into a successful dinner, which is exactly what we had last night.
The Food Network is almost always on the TV in our house. Especially right now. I’m not exactly watching it all day long or anything, but it’s our background noise. BJ’s grown pretty accustomed to it and even catches himself paying attention from time to time. That’s how he discovered this recipe and decided he wanted to give it a whirl. Ree Drummond calls them Drip Beef sandwiches but I’m not a fan of the “drip” part. Sounds kinda gross to me. So since this is my blog and I just totally gave her the credit for the yummy goodness, let’s call them Kicked Up Beef Dip sandwiches. They’re delicious and super easy to get on the table. Perfect for BJ. He seared a chuck roast and then cooked it low and slow for five hours in a Dutch Oven with beef stock, fresh rosemary and chopped pepperoncini, with their juice. Just four ingredients. Pretty amazing. He let them cook for five hours, then shredded the beef and piled it high in deli rolls. We didn’t top the sandwiches with caramelized onions like the recipe calls for, although I’m certain it would have taken it to a whole other level. These are so good you will definitely want to add them to your rotation. You can’t beat a four ingredient recipe that tastes like you spent a ton of time perfecting it. It absolutely hits the spot at the end of a busy day.
Kicked Up Beef Dip Sandwiches
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 chopped or sliced pepperoncini, juice and all
2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls
- 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 sauté 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.
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