Superbowl Food: Italian Drip Beef
For the Superbowl, and to please a group of 6, I made Italian Drip Beef from The Pioneer Woman, whose recipes I find I can rely on with a diverse group of people (non of whom are vegetarians, granted). I made this on Saturday, and served it Sunday night…the juices seemed to have disappeared after a day in the fridge, so I added 2 cups of beef broth and a cup of water before setting the stove on simmer, which perked it right up. Disclaimer/Excuse: These pictures are terrible and do no justice to how juicy and melty these were.
Italian Drip Beef, via The Pioneer Woman
* 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
* Buttered, Toasted Deli Rolls
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.