Italian Drip Beef Sandwiches A La Pioneer Woman

Two posted recipes in one week...yes this momma is finding her meal planning/cooking groove again!  I made this incredible Pioneer Woman (love her!) recipe again last week.  It is so yummy that your mouth starts watering just smelling the all kinds of deliciousness coming from your oven while it is baking.  It is that good!

But, I have to tell you that I was hesitant to make it the very first time because Hannah and Mr. Incredible are not fans of anything spicy...unlike me.  I like it hot!  Or, drop it like its hot, whatever the kids are saying these days! So, the thought of pepperoncini peppers almost made me skip this recipe.

But, I decided to try it and I am so glad that I did.  My entire family LOVES this recipe!  It's not too spicy at all and it makes enough to have leftovers for at least the next day.  You've got to try this one...really!  Go! Pick up a chuck roast, beef broth, dry Italian seasoning, Pepperoncini peppers, and some deli rolls.  Why are you still there?  Go!  I'm telling you, your family will love it!

Here is Pioneer Woman's Delicious Italian Beef Sandwich Recipe. 


Recipe: Italian Drip Beef


Prep Time: 5 Minutes
Cook Time: 6 Hours
Difficulty: Easy
Servings: 10

Ingredients

■1 whole Beef Chuck Roast, 2.5 To 4 Pounds

■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

Preparation Instructions

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. 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.