Italian Drip Beef

By Taraespo

Ingredients

• 1 Beef Chuck Roast, about 4 pounds
• 2 cans beef broth
• 4 heaping T. Italian Seasoning
• 1 tsp salt
• 1 (16 Oz) jar pepperoncini peppers, w/ half of the juice
• Buttered, toasted deli rolls
• Provolone or mozzarella slices (optional)

Preparation

Step 1

Salt and pepper the roast and brown for a couple minutes on each side with a little oil in an ovensafe dutch oven. Add the rest of the ingredients. 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.