Recipe: Drip Beef

One of my favorite parts of cooking is making certain meals that remind me of different people.  I got this recipe for Drip Beef Sandwiches from my friend Keara who lives in Oklahoma.  Keara and I met when we both were working for YouthWorks in Minneapolis.  She's been a good friend for years.  Keara's parents own a beautiful ranch in Oklahoma and I've been there a couple times.  It is incredible!  And ranch life is so not what I'm used to.  Last time we were there, I looked out the window and Kirk and Keara were outside with a gun trying to keep a coyote away from the cattle.

If you ever need a place to take a group or want to do a hunting trip, you should look into their ranch.  It's called Spring Valley Ranch.  Click here to see their website.

Anyways, one of the times I was there, Keara made Drip Beef Sandwiches and I've loved them since then.  Even better, you make them in the crock pot, which makes life easier.

All you do for these is get a 3-4 pound roast. I use chuck roast, you can also use a rump roast.  I don't really know what the difference is between the different cuts of meat and I kinda get the heebee geebees if I think too much about my meat coming from an animal, so I just try not to think about it and get whichever is on sale.

Take the roast and trim off any extra fat.  Then take a knife and cut some slits in the meat.  I use the minced garlic that comes in the jar (normally I'm not a fan of the jarred garlic, but for this one it seems to work well). Using about 3 tablespoons of garlic, stuff a little bit of garlic into the slits you've cut in the meat.  Then put it in the crock pot.

Take a large jar of pepperoncinis and dump the liquid from the jar over the meat.  Then cut the stems off the pepperoncinis and discard.  Slice the pepperoncinis into rings and dump them over the meat. 

Cook on high for about 6-8 hours.  Pull the meat out of the crock pot and shred with 2 forks.  I then put the shredded meat back in the crock pot so it soaks up more of the juice from the pepperoncinis.

You can serve this many different ways. I usually get good rolls and melt some shredded mozzarella on them.  Keara's family eats them on rolls with french onion dip on them.  I also think they'd be good in tortillas.

Another great part of this meal is that it makes a lot!  I made this last week and only used a 2 pound roast and got 8 big sandwiches out of it. 

Enjoy!