{best sandwich EVER}

Drip Beef...Oh my goodness, honestly best thing EVER.


Honestly Pioneer Woman, holy stinking cow it was good.
*photo hijacked from the Pioneer Woman

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.


***I did mine in the crock pot before work and Jeremy turned it off when he got home. I then shredded it and put it on an onion roll with provolone cheese. Yum.