The Pioneer Woman Tasty Kitchen
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Basic Drip Beef

4.60 Mitt(s) 15 Rating(s)15 votes, average: 4.60 out of 515 votes, average: 4.60 out of 515 votes, average: 4.60 out of 515 votes, average: 4.60 out of 515 votes, average: 4.60 out of 5

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Level: Easy

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Description

A delicious, easy-to-make shredded beef served over toasted deli rolls. Major-league crowd pleaser!

Ingredients

  • 1 whole 2.5 To 4 Pound Chuck Roast
  • ¼ cups Butter
  • 1 whole Large Onion, Sliced Thick
  • 3 cloves Garlic, Peeled
  • ½ cups Soy Sauce
  • 1 cup Sherry (cooking Sherry Is Fine)
  • ½ teaspoons Salt
  • 4 cups Water
  • Toasted, Buttered Deli Rolls
  • Rosemary, Thyme, Other Spices (optional)

Preparation

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.

Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.

Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.

14 Comments

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windytaylor on 5.3.2010

NOM NOM NOM.

Made this last night. I used a 4-lb. roast and baked it in my dutch oven at 300 for 4 hours. Perfect. The kids asked for it (with the jus!) in their lunches today. Sorry, kids!

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I hear TV snow on 5.3.2010

This sandwich has become a regular on my family’s menu since Ree posted the recipe. It is absolutely fabulous. It is now my youngest daughter’s very favorite meal, and my oldest daughter loves it too (and she’s on the picky side when it comes to meat of any kind (too much anatomy)). One recent Saturday, I made it ahead of time so I could take it to my parents’ house for dinner on Sunday, but my family broke into Saturday night when I was sleeping. Ended up having to throw together a meatloaf instead. That’s how good it is. I suggest you make it and then prepare yourself for rock stardom in your family’s eyes!

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mommomm on 3.11.2010

DEEEE-LISH!!!! I didn’t have cooking sherry, so I used red wine instead. And I was low on soy sauce, so I threw in 1/2 cup of beef broth This was SO flavorful and easy, I will most definitely make it again and again!

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bump on 3.7.2010

Made these today. Here’s the photographic evidence:

http://www.flickr.com/photos/bump/sets/72157623448956031/

They turned out great, can’t wait to try the Italian at some point.

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juliefsu on 3.4.2010

I made this recipe on Super Bowl Sunday. We were snowed in because of the big blizzards in DC, and I thought it would be perfect hearty food considering the crappy weather. I followed the recipe exactly, but after 6 hours (and 7…and 8), the meat was still very tough. I don’t know what happened. My guess is that I needed to set the stove just a little hotter, because I think it just wasn’t done yet (but I couldn’t wait till 12 hours out to eat!)–when I finally got into the center of the roast, it was still a tiny bit pink. The flavor was awesome, and my husband loved it, despite the fact that the meat was not…er…”tender.”

15 Reviews

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Pippi on 12.5.2012

Delicious and tender! We like a little more spice.

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Josie Tappel on 5.27.2012

This was absolutely fabulous! A nearly 4 pound roast did not last 2 days for my family of 6. My oldest daughter, who is not the biggest fan of meat, was quite disappointed when it was all gone. This one definitely makes it to my “must make again” list!

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Chelsea Campbell on 4.25.2012

Each month when I do menu plans, my hubby BEGS for this! We have also tried the Italian version (with pepperocinis) and we both prefer this one.

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Sarah on 9.10.2011

This is so easy and delicious. It’s a staple in our house.

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lorelei on 6.7.2011

Awesome…very easy, tender and flavorful. Thank you so much!
Also, I didn’t have any rolls on hand so I made them with some of Ree’s rosemary rolls and they were a good compliment to the meat.

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