Drip Beef

I’ve had my eye on this Pioneer Woman recipe for awhile. Getting Del Buono rolls from Jersey and eye of round from Amish Country meant it was time to make it, and boy was it good (and easy, if time consuming).


1 whole Beef Chuck Roast, 2.5 To 4 Pounds (mine was on the small side)

1 can Beef Consomme Or Beef Broth

3 Tablespoons (heaping) Italian Seasoning

1 teaspoon Salt

1/4 cup Water

1/2 jar (16 Oz) Pepperoncini Peppers, With Juice

Buttered, Toasted Rolls

Provolone cheese, for serving.

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.

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. 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.


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Filed under beef dishes, sandwiches

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