If I eat meat, I really like to go for it. Give me ribs. Give me a juicy steak. Or give me a drip beef sandwich.
We loved this recipe. It is a beef chuck roast cooked low and slow with Italian seasoning and pepperoncini peppers. Cooking it in a beef broth mixture results in the most tender meat plus the tastiest dipping sauce.
Then, you take the shredded beef and put it on a toasted roll. Top with cheese. Throw it under the broiler to melt the cheese. And serve with some of the cooking liquid. It is amazing!
The Italian twist is wonderful. It has a little bit of a kick. Tons of flavor. Make this!
Italian Drip Beef
adapted from Pioneer Woman
1 whole beef chuck roast, 2.5 to 4 lbs
2-4 cups beef broth
3 tablespoons (heaping) Italian seasoning
1 teaspoon salt
1/2 -1 cup water
8 oz pepperoncini peppers, with juice
sliced provolone cheese
buttered, toasted deli rolls
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Throw out large pieces of fat. Serve immediately, or keep warm over a simmer on the stove.
If making the day before, store in the refrigerator after it has cooled down. Remove the hardened fat from the top before reheating. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
(Servings: 6-10, Prep time: 5 min., Cook time: 5-6 hrs., Difficulty: Easy)
Shanon (taste): 9/10
Scot (taste): 9/10
Dishwashing Effort: 2/5