Shredded Beef Sandwiches
Oh how I love these shredded beef sandwiches. Inspired by Ree Drummond’s drip beef sandwiches, they are truly one of the easiest and most satisfying meals. You may think that adding an entire jar of pepperonis would make the beef spicy, but it doesn’t. The cooking process takes all of the heat out of the peppers. I suggest making these on a Sunday so you can enjoy the leftovers throughout the week.
Recipe: Shredded Beef Sandwiches
Prep Time: 10 minutes Cook Time: 4-5 hours Serves: 6-8 (depending on how fatty the meat is)
1 (3-4 pound) chuck roast
2 1/2 cups beef broth
1 cup water
1 (16 ounce) jar of pepperoncini (peppers and juice)
2 sprigs of rosemary
3 sprigs of thyme
3 garlic cloves, peeled
1 onion, roughly chopped
Salt and pepper, as needed
In a crockpot, combine all ingredients except the salt, pepper and hoagie rolls. Cook on high for 4-5 hours or until the meat is fall apart tender.
Take meat out of broth and let cool. Once it has cooled enough to handle, shred the meat. At this point, taste the meat for seasoning. If it needs salt and pepper, sprinkle it on. Since it’s cooked in beef broth, which is very salty, you may find it needs little seasoning.
Pour the cooking broth through a strainer into another bowl. You can dice the pepperoncinis up and combine them with the meat or discard them. It’s personal preference.
Pour the dipping broth in small bowls. Toast the buns in a pad of butter. Fill the buns with plenty of shredded meat. Dip sandwiches in the broth and enjoy!
You can caramelize some sliced onions in oil and butter for roughly 8-10 minutes and add them to the sandwich. You can also add a slice or two of provolone cheese to make it a bit more decadent.