Italian Drip Beef adapted from Pioneer Woman

By lovemygolden

Ingredients

• 1 whole beef chuck roast, 2.5 to 4 lbs
• 2-4 cups beef broth
• 3 tablespoons (heaping) Italian seasoning
• 1 teaspoon salt
• 1/2 -1 cup water
• 8 oz pepperoncini peppers, with juice
• sliced provolone cheese
• buttered, toasted deli rolls

Preparation

Step 1

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. Throw out large pieces of fat. Serve immediately, or keep warm over a simmer on the stove.

If making the day before, store in the refrigerator after it has cooled down. 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.

(Servings: 6-10, Prep time: 5 min., Cook time: 5-6 hrs., Difficulty: Easy)