Hi everyone-let's get messy! The party's at your house right??? Today I'm sharing the Pioneer Woman's Drip Beef, which I think is also known as Chicago Italian Beef (?). It's a nice Italian spiced version of French Dip. The key to this is cooking it low and slow, you will be rewarded with meat that is so tender it falls apart. Plan for the meat to cook for 5-6 hours, you can make it a day or two ahead-no problem.
PW uses a beautiful chuck steak,
I used cheap london broil and think this may be the best use for that cut of beef!
I made it in my 6 quart roaster oven, so nice to just set the temp to 275 and go shopping:@)
This can be made in the oven, on the stove or in a crock pot too, see the PW link.
10/3/15 Update: Can be made in the pressure cooker, half the recipe takes about 60 minutes!
This can be made in the oven, on the stove or in a crock pot too, see the PW link.
10/3/15 Update: Can be made in the pressure cooker, half the recipe takes about 60 minutes!
After 5 1/2-6 hours I took the meat out and shred it with two forks and chopped it a bit with a knife.
You can then put the meat on rolls and serve some of the Au Jus on the side,
or add some provolone and place it under the broiler for a minute or two as I did above. Don't forget the peppers!
or add some provolone and place it under the broiler for a minute or two as I did above. Don't forget the peppers!
Guys will love this, hope you do too!
(Oh, and have some ketchup ready because there's one in every crowd:@)
- 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
- ¼ cups Water
- ½ jars (16 Oz) Pepperoncini Peppers, With Juice (I just added a whole 12 oz jar, juice and all)
- Buttered, Toasted Deli Rolls
Preparation Instructions
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.
My notes:
- You can add some beef base or bouillon if the juice needs a little more oomph! Or if you simply need more juice.
- I always scoop some of the dough out of my roll before I fill it. If it only saves 10 calories, I always say that's 10 calories that won't go directly to my butt:@)
- 9/2/16 Update: Pressure cooker=55 minutes high pressure, natural release here.
I'm joining:
