Our June Cookbook of the Month is really no surprise: Ree Drummond's The Pioneer Woman Cooks: Food From My Frontier is one of the biggest cookbooks this year! Cooking columnist Sybil Pratt loves how the "breezy, easy style informs these simple-but-scrumptious dishes."

How much are you wishing this was your lunch today?

Drip Beef


Makes 10 to 12 servings


I learned to make this drip beef from my best friend Hyacinth. It’s a delicious, slow-cooked concoction designed to be slapped onto a deli roll. The juices “drip” onto the bottom half of the bun, and the flavor is seriously beyond measure.



  • One 3- to 4-pound chuck roast

  • Salt and black 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

  • 2 yellow onions, sliced and sautéed in 1 tablespoon butter until light golden brown


1. Season the chuck roast with salt and pepper.

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

3. Pour in the beef broth and 1 cup water.

4. Add the rosemary . . .

5. Then pour in the peperoncinis with their juice. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.

6. Remove the roast from the pot.

7. Using 2 forks, shred the meat completely . . .

8. Then return the meat to the cooking liquid. Keep warm.

9. To serve, slice wedges out of the top of the deli rolls. 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 . . . And plenty of caramelized onions.

12. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You’ll win friends and influence people.

Like, totally.

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.

Excerpted from The Pioneer Woman Cooks: Food From My Frontier. Copyright 2012 by Ree Drummond. Used by permission of William Morrow/HarperCollins. All Rights Reserved. Read our review of this book.

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