Italian Drip Beef - PW

By tulawdog

Ingredients

• 1 * 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 * 1 can Beef Consomme Or Beef Broth
• 3 * 3 Tablespoons (heaping) Italian Seasoning
• 1 * 1 teaspoon Salt
• 1/4 * 1/4 cups Water
• 1/2 * 1/2 jars (16 Oz) Pepperoncini Peppers, With Juice
• * 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.

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.