Monday, September 15, 2014

Italian Drip Beef

Prep Time: 5 Minutes Cook Time: 6 Hours Difficulty: Easy Servings: 10
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning (I used an Italian Dressing packet)
Rosemary, Thyme, Other Spices (optional)
1 teaspoon Salt
1/4 cup Water
1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
1/4 cup Butter
1 whole Large Onion, Sliced Thick
3 cloves Garlic, Peeled
1/2 cup Soy Sauce
Cheese (I used Provolone)
Buttered, Toasted Deli Rolls
Preparation Instructions
Set chuck roast on top of the onions.
Add all remaining ingredients. You only need about 15 or so pepperoncinis, along with half the juice of a 16 ounce jar.
Cover and bake in a 275 degree oven* OR a Crock Pot on Low for 5 to 6 hours
until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven/crock 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.

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