This is a fabulous shredded beef sandwich recipe from Pioneer Woman. She cooked hers in a dutch oven, but I did mine in a crock pot. And I started with a completely frozen roast from my deep freeze. I put everything in the crock pot just before going to bed on a Saturday night, and it was all ready to serve after church on Sunday. It couldn’t have been easier!
A beef roast (any variety), a jar of pepperoncini peppers, Italian seasoning and beef broth. That is the simple cast of characters.
The vinegar from the peppers gives this beef a fabulous tanginess. And these peppers are not spicy, so the whole family will love it.
Just before serving, toast up some buttered, cheese topped deli rolls.
Just don’t forget the napkins!
Crock Pot Italian Drip Beef
1 whole beef chuck roast or sirloin tip roast, about 4 lb
2 cups beef broth
3-4 Tbs Italian seasoning
1 teaspoon salt (adjust to taste)
1 jar (16 oz) pepperoncini peppers, undrained
Provolone or cheddar cheese slices
Combine all ingredients (except rolls, butter and cheese slices) in a crock pot. Do not drain pepperoncini-pour entire jar into the crock pot.
Cook at low heat for 8 to 10 hours. (I started with a completely frozen roast and it took about 10 hours to be fork tender.)
Remove roast from crock pot and place in a large bowl. Discard any large fat pieces. Use two forks to shred the meat. Remove pepperoncini from the crock pot and stir into shredded meat (I like to remove the stems from the peppers at this point, but that is optional). If desired, strain remaining liquid in the crock pot, reserving the strained juices.
Slice rolls almost in half. Open rolls and place on a foil-lined baking sheet. Spread with butter. Toast at 400°F for about 5 minutes, or until rolls are slightly crispy but not overly brown. Top with cheese slices and return to oven until cheese melts—watch carefully so that you don’t burn the rolls!
Serve meat and peppers on the toasted rolls with a small bowl of the juices for dipping.
Adapted from Pioneer Woman