Have you ever seen people on tv take a bite of something and do this over the top reaction of how good it is? “MMMMM mmmmm this is sooo good” as they talk with their mouth full. This, my friends, will do that to you!
I lifted the lid and could smell all of the herbs and the peppers and knew that this would either taste great or horrible. Would it be too many seasonings for my husband and I? I took a tiny bite and it was good. I shredded the meat with my forks and then, finally, I took a good fork full of meat. Oh. My. Goodness. The meat just melted into my mouth. I honestly wanted to gobble it all up before Alan got home! I wanted to dive into this like it was a hot fudge sundae. Forget the bread, who needs the cheese! (Sorry cheese and bread, you know you’re near and dear to me)
This recipe is a bit salty because of the consomme & pepperoncini juices. I probably wouldn’t add the extra salt again. The peppers add this little zing as an after bite, there is some heat but it doesn’t kill your mouth. I’m not a big spicy/heat girl and I tolerated this.
Italian Drip Beef
- 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
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.
Source: The Pioneer Woman Cooks