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Drip Beef, pages 64 -65 in The Pioneer Woman Cooks: Food From My Frontier.  Makes 10-12 servings. To skip the step by step, just scroll down until you see the Ingredients section.

@story Marla Cantrell

@recipe The Pioneer Woman

When @Urban decided to cook every recipe in The Pioneer Woman's newest cookbook, we each had our eye recipes. I didn't choose Drip Beef at first because the name seemed uninspired.  And then I saw the picture of the finished product. Oh My.

So I were the PW, I'd change the name. And then I'd leave everything else exactly the way it is!  It's a spicy wonder, with an extra kick from the peppers.  And it's EASY.  Just be aware that the roast needs to cook for up to 5 hours, so once you get it going, find something else to do for a while.

The crowning jewel of Drip Beef is the roast, and there's none better than the one we picked up at Ozark Natural Foods in Fayetteville.

The rosemary is from my garden.  I actually tossed these sprigs in my composter and clipped some more, since this touched the packaging that held raw meat. I may be a little obsessive in the kitchen.

Ready? Then let's get going!

Season a 3-4 pound chuck roast with salt and pepper. 

Melt 2 Tablespoons of butter and 2 Tablespoons of canola oil in a heavy pot on high heat.  Sear both sides of the roast until very browned, about 5 minutes in all.

Pour in 2 cups of beef broth and 1 cup water. Add 2 Tablespoons minced fresh rosemary.

Pour in 1 jar perperoncinis (am I the only one who didn't know what these were?).  Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.

When the roast is almost ready, chop 2 yellow onions, saute them in 1 Tablespoon butter until light golden brown.  Keep warm.  These will go atop the drip beef sandwiches.

Remove the roast from the pot.  See those 2 forks?  All you need to do is shred the meat with them.  At this point, the roast is just about to fall apart on its own.  See if you can stop yourself from sampling.  I could not.

Return the meat to the cooking liquid. Keep warm.

To serve, slice wedges out of the top of deli rolls, or do what I did and opt for hot dog buns.  Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.

Top with a few peppers from the pot. Add plenty of carmelized onions.

Serve the liquid from the pot in small bowls.  Trust me, you'll want to dip your sandwiches in this!

Top the sandwiches with the wedges of roll, (if you used unsliced rolls), and serve to your grateful family or guests.  Your kitchen will swell with the aroma of this super simple, super delicious meal, and you will want to make this again and again.

Drip Beef

Ingredients:

One 3-4 pound chuck roast

salt and 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 (or hot dog buns)

2 yellow onions, sliced and sauteed in 1 Tablespoon butter until light golden brown.

Directions:

1. Season a 3-4 pound chuck roast with salt and pepper.

2. Melt 2 Tablespoons of butter and 2 Tablespoons of canola oil in a heavy pot on high heat. Sear both sides of the roast until very browned, about 5 minutes in all.

3. Pour in 2 cups of beef broth and 1 cup water. Add 2 Tablespoons minced fresh rosemary.

4. Pour in 1 jar perperoncinis. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.

5. When the roast is almost ready, chop 2 yellow onions, saute them in 1 Tablespoon butter until light golden brown. Keep warm. These will go atop the drip beef sandwiches.

6. Remove the roast from the pot.

7. Using 2 forks, shred the meat completely.

8. Return the meat to the liquid. Keep warm.

9. To serve, slice wedges out of the top of deli rolls, or do what I did and opt for hot dog buns. 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.

11. Add plenty of carmelized onions.

12. Top the sandwiches with the wedges of roll, (if you used unsliced rolls), and serve to your grateful family or guests.

Variations:

Lay thinly sliced cheese on top of the meat before adding the peppers and onions.

Serve dishes of the cooking liquid on the side for dipping.