03 June 2010

Italian Drip Beef

My friend Adriana passed around this recipe a few months ago after seeing it on The Pioneer Woman's website, and I saved it because it got rave reviews from everyone who tried it.  I altered her original recipe a bit by adapting it for the slow cooker. If you are serving to picky kids or people who don't like spicy food, you will definitely want to reduce the amount of peperoncini you use.  

I used a smaller roast since it's just the two of us. The shredded beef is fantastic on sandwiches. I think it would be just as good over mashed potatoes, rice, or orzo. 

Italian Drip Beef
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Broth 
2 Tablespoons Italian Seasoning
1 teaspoon Salt
¼ cup Water
8 oz. Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Cheese (we used shredded mozzarella)

Combine all ingredients in bowl of slow cooker.  Stir lightly to combine seasoning with the liquid.
Slow cook 6-8 hours on low or until meat is fork-tender and falling apart.

With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm in the slow cooker. 

You can make this 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.

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