Basic Drip Beef Sandwiches


1 whole 2.5 to 4 pound chuck roast
1/4 cups butter
1 whole large onion, sliced thick
3 cloves garlic, peeled
1/2 cups soy sauce
1 cup Sherry (cooking Sherry is fine)
1/2 tsp. salt
4 cups water
toasted, buttered deli rolls
Optional: rosemary, thyme, other spices


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 the 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 broiler if desired.

Note: I made mine in the crock pot! It was about a 2 lb. roast and took about 6 hours. The meat was sooo tender it literally fell apart!!

Recipe from Pioneer Woman