Saturday, February 27, 2010

Drip Beef Sandwiches

We had these for our "Super Bowl Party" that we didn't watch the super bowl at, but instead watch a movie as a family! (now if the Steelers had been playing it would have been a different story:))

These were positively scrumptious!!! And really easy to make...just throw everything together and then let it cook!

Drip Beef Sandwiches
This isn't the best picture...sorry...don't judge this until you try it!

1 whole Beef Chuch Roast, 2.5 to 4 pounds
1 can of beef broth
3 heaping tablespoons of Italian Seasoning
1 teaspoon salt
1/4 cup water
1/2 jar (16 oz.) Pepperoncini Peppers, with juice
Buttered, toasted Deli Rolls

Combine all ingredients in a heavy pot or dutch oven. Mix it around to combine seasoning with the liquid. Cover and bake at 275 degree oven for 5 to 6 hours or until it is fork tender and falling apart. Remove from oven and shred the meat using 2 forks.
Prepare your rolls (I found some deli style rolls...can't remember what they were called at our local grocery store that were pretty much little mini french loaves and they worked wonderfully and were so good!!!) by cutting into two parts, top and bottom, and buttering. Place under the broiler in the oven until they are browned. Keep a close eye on them as they will brown quickly! After they are browned pull them out of the oven and take half of them off your pan. Put the meat on the remaining rolls on the pan and top with cheese. (I used pepperjack which was really good but you could use any kind you like.) Then place back under the broiler just to melt the cheese. Take them out and put their other half on top and serve with the juices from the roasting pan to dip.

Make sure to put some of the pepperoncini peppers on the meat...they were SOOOO good and really gave the sandwich that extra kick!! And sorry again, but I forgot to take a picture of the final product...we just wanted to eat (it was fast sunday:)) and so that fell by the wayside!:)

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