Brian, I'm talking to you right now, you need to make this. Mom and dad, I think you will like it a lot (the pepperoncinis don't add any heat, just some tangy-ness), but Brian, it's a perfect one for you to throw in the slow cooker at lunch and have a yummy, beefy dinner waiting for you when you get home. The leftovers freeze well.
Italian Drip Beef
Adapted from Pioneer Woman
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 10
Ingredients
- 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
- 1 can Beef Broth (14 oz)
- 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
Preparation Instructions
Combine all ingredients in a slow cooker. Stir lightly to combine seasoning with the liquid.
Cook on high for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to slow cooker for 30 minute intervals till it's tender!**
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.
Cook on high for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to slow cooker for 30 minute intervals till it's tender!**
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.
