Drip Beef, Two Ways

By dette

Here’s a bonus, though: you can make the meat the day before, then pop it in the fridge overnight. This is actually my preferred method for two reasons: one, you don’t have to worry about it on game day. Two, the next day when you pull the pot out of the fridge, you can easily remove the hardened fat that’s risen to the top of the pan. Then you just reheat it on the stovetop and go for it! And I actually think the meat winds up being even more flavorful and tender that way.

Ingredients

• 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
• 1/4 cup Water
• 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls
• Basic Drip Beef
• 1 whole 2.5 To 4 Pound Chuck Roast
• 1/4 cup Butter
• 1 whole Large Onion, Sliced Thick
• 3 cloves Garlic, Peeled
• 1/2 cup Soy Sauce
• 1 cup Sherry (cooking Sherry Is Fine)
• 1/2 teaspoon Salt
• 4 cups Water
• Toasted, Buttered Deli Rolls
• Rosemary, Thyme, Other Spices (optional)

Details

Servings 10
Preparation time 5mins
Cooking time 360mins
Adapted from pioneerwoman

Preparation

Step 1

Italian Drip Beef
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.

Basic Drip Beef
Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.
Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.