Wednesday, January 11, 2012

Italian Drip Beef

I was looking for a different Italian Beef recipe and found this by the Pioneer Woman. It was easy to put together and tasted great. I did change this up by using my crockpot(can you believe it? )We served this on homemade hamburger buns with a side of German Potato Salad.

Italian Drip Beef
Adapted from  Ree Drummond, Pioneer Woman

1 whole Beef Chuck Roast, 2.5 To 4 Pound
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Provolone cheese

Combine all ingredients in a heavy pot or dutch oven.(Beth put this in a crockpot) 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!**(Beth cooked in crockpot on low all day)

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.

1 comment:

  1. Oh now this looks so delicious!! Bookmarking to make soon. Very soon! Thanks!!