We've had lots of beef dips before but never with peperoncini peppers until today - you can thank Ree Drummond for that! If anyone in your house doesn't like the peppers (they are quite mild) they are easy to pull out.
Based on a recipe from Pioneer Woman.
2 tbsp butter
2 tbsp vegetable oil
3 lb blade pot roast
1 tsp salt
1 tsp ground pepper
2 cups beef stock
1-1/2 cups water
1 tbsp ground rosemary
2 cloves of garlic, thinly sliced or crushed
1 375 ml jar of pickled peperoncini peppers (12 ounces)
dash of Worcestershire sauce (optional)
2 drops liquid smoke (optional)
2 medium onions, diced
1 tbsp butter
1/2 tsp salt
8 crusty buns
- Preheat oven to 300 degrees F or 150 degrees C.
- Season the roast by sprinkling salt and pepper evenly over it.
- Add the butter and oil, over high heat, to a medium sized dutch oven or oven proof pot.
- When the pot is very hot (almost smoking), seer the beef on all sides. You want a beautifully brown, caramelized colour on all sides.
- Once seared, remove beef from pot and remove left over oil/butter. You don't have to clean the pot, just get rid of the extra fat.
- Add back the beef, beef broth, water, rosemary and garlic.
- Remove the stems, if desired, from the peppers (I usually just pull them off) and add them and all the juice from the bottle into the pot.
- If desired, add a dash of Worcestershire sauce and liquid smoke.
- Bring to a simmer over medium high heat.
- Turn off heat, cover and place in the oven for 3-1/2 to 4 hours. To test: The beef should easily pull apart with a fork when done.
- You can remove the beef to another bowl to pull apart or shred the beef (if your roast was held together by string - remove it!) with two forks or just keep it in the cooking liquid.
- Heat saute pan over medium heat and add butter.
- Add onions and salt.
- Saute until golden brown, approximately 10 minutes.
- Slice buns (you may want to take out some of the bread so you have room for more meat!) and pile with meat and onions. Add some extra beef cooking liquid to make a moist, drippy, beautiful mess of a sandwich!
If you want to make this the day ahead of time, complete step #10. Take out the peppers, cool and refrigerate overnight (beef and peppers separately). The next day, use a spoon to remove the layer of fat that congeals on top and discard it. Add the peppers back into the pan and reheat on stove top over medium heat. Go to step #11.
You can also toast your buns before loading them with meat - this is a good tip if your buns are really soft.