Keith'S Slow Cooked Beef

1. 1

   Sprinkle the chuck roast with salt and pepper.

2. 2

   Melt 2 tablespoons of the butter and the cooking oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, (approximately 5 minutes). Pour in the beef broth and 1 cup water. Add the rosemary; Onion Soup Mix, 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.

3. 3

   (If you let this sit and cool overnight in the frig, it's easier to pull the excess fat off the top of the pan...Remove the Peperoncini's first!)

4. 4

   For meal preparation, re-heat the beef mixture after pulling fat and shredding the beef. Return the meat to the cooking liquid and keep warm.

5. 5

   Heat a separate skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.

6. 6

   To serve, slice wedges out of the tops of the deli rolls. (Better to toast the buns in a pan with a little butter!)

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.