Italian Drip Beef

Not the prettiest picture, but oh this meat was delish! This was recently featured on the legendary Pioneer Woman's website. Since I had the meat sitting in the freezer and I love pepperoncini pepper I had to try it...it did not disappoint. Yum! I've also seen this same recipe with jalapeno's instead of pepperoncini peppers, that's one that I'll have to try another time. Please link over to The Pioneer Woman's website, she has some amazing photography skills, among many others, but you can also print the recipe directly from her site, it's great. I imagine you can adapt this for your slow cooker too. On to the recipe...



Italian Drip Beef
from The Pioneer Woman

1 whole beef chuck roast, 2.5 to 4 pounds
1 can beef consomme or beef broth (I used water and bullion)
3 Tablespoons (heaping) of Italian Seasoning
1 teaspoon salt
1/4 cup water
1/2 jar (16 oz.) pepperoncini peppers, with juice (I used sliced because I wanted them in my sandwich)
buttered, toasted deli rolls

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 tender return to oven for 30 minute intervals till tender.
Remove from oven. Shred with forks, serve immediately, or keep warm over simmer on stove. You may also make the day before and then store in refrigerator. Remove hardened fat and reheat. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juice from the pot.

I bet this meat would also freeze well, I would refrigerate until cold remove the fat then transfer to freezer bags. Then you could reheat when you wanted to use it.