Our June Cookbook of the Month is really no surprise: Ree Drummond’s The Pioneer Woman Cooks: Food From My Frontier is one of the biggest cookbooks this year! Cooking columnist Sybil Pratt loves how the “breezy, easy style informs these simple-but-scrumptious dishes.”
How much are you wishing this was your lunch today?
Makes 10 to 12 servings
I learned to make this drip beef from my best friend Hyacinth. It’s a delicious, slow-cooked concoction designed to be slapped onto a deli roll. The juices “drip” onto the bottom half of the bun, and the flavor is seriously beyond measure.
- One 3- to 4-pound chuck roast
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons canola oil
- 2 cups beef broth
- 2 tablespoons minced fresh rosemary
- 1 jar peperoncinis
- 10 to 12 buttered, toasted deli rolls
- 2 yellow onions, sliced and sautéed in 1 tablespoon butter until light golden brown
1. Season the chuck roast with salt and pepper.
2. Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all.
3. Pour in the beef broth and 1 cup water.
4. Add the rosemary . . .
5. Then pour in the peperoncinis with their juice. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.
6. Remove the roast from the pot.
7. Using 2 forks, shred the meat completely . . .
8. Then return the meat to the cooking liquid. Keep warm.
9. To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.
10. Top with a few peppers from the pot . . . And plenty of caramelized onions.
12. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You’ll win friends and influence people.
• Serve dishes of the cooking liquid on the side for dipping.