Italian Drip Beef

This was the first thing I made in my dutch oven I received for Christmas...and what a great way to break it in. I could eat this every week and not get tired of it. Don't let the peppers scare you away if you are not into spicy foods. The flavor was fantastic. I however do like spicy food, so I will add more peppers next time. I would have to say that the worst part of making this was having to smell it all day and not be able to tear into it. It smelled amazing!

From The Pioneer Woman

INGREDIENTS

1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt

pepper
¼ cups Water
½ jar (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls

DIRECTIONS

Combine all ingredients (except rolls) 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.

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