A Favorite Recipe – Italian Drip Beef Sandwiches
I’m sure by now, you all know that I love cooking and especially love trying new recipes. I recently stumbled across The Pioneer Woman website, and I loved what I found. The New Yorker-turned-country-girl blogs about cooking and everything else family. In the last week, I have tried more of her recipes than I can count on one hand. I loved them all, but this one takes the cake. It’s the EASIEST recipe I have ever made, and probably the most delicious as well. When I took my first bite, I immediately thought “My friends are going to LOVE this!” I know it will be a crowd pleaser. As a matter of fact, I enjoyed these sandwiches so much, that I am making them tonight – which will be the second night I have had these in a week!
- 1 whole beef chuck roast, 2.5 to 4 pounds
- 1 can beef consommé or beef broth (I used 2 small cans of 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 deli rolls
- Preheat oven to 275 degrees.
- 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 until it’s tender.
- Remove from the oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
- This may be made the day before, then stored in the refrigerator. Remove the hardened fat from the top before reheating on low on your stovetop.
My favorite thing about The Pioneer Woman recipes, is that they always have step-by-step photos. I think the pictures are the reason she got me to try her recipes in the first place. You will get hungry just looking through the directions!