Drip beef

Dinner was so delicious tonight.  Yum!  We made the drip beef from pioneer woman.   Check out her website for a lot of pictures, and a second version.  We opted for the pepperoncini version and I worried that it would be a bit too spicy, but it was delicious.  It did have a bit of spice to it, but it tasted like pepper to me, not the tangy spicy I was expecting from the pepperoncinis.  This was super simple and quick.  It does require that you start early, but there is so little prep time.   The largest amount of time spent was trimming the fat from the meat.  This version does not make au jus for  dipping, but it didn't need it.  The meat was juicy and delicious.

For sides we had some rice pilaf.  I know it was rated 5 star by the family, but I had forgotten just how good it was.  I also served some additional baby carrots.  The final thing I made today was a delicious chocolate and vanilla bread.  (It will be my next post.)
Actually Brandon did most of the cooking today.  I should probably get him to blog about it.  lol

Here is the simplified version of drip beef

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds (we used a very thick sirloin steak that was about 3 lbs)
• 1 can Beef Consomme Or Beef Broth (we used consomme)
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• ¼ cups Water
• ½ jars (16 Oz) Pepperoncini Peppers, With Juice  (looked like DH used more like 2/3 of the jar)
• Buttered, Toasted Deli Rolls
• Cheese (we used provolone or muenster) 

Directions

1. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
2. 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!**
3. 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.
4. Serve on buttered, toasted rolls.  Top with cheese and melt under the broiler if desired.  (We put spray butter on the bread, put it under the broiler, then added meat and cheese, returned it to the broiler for a couple of minutes and served.)

Note: May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating. (check out her pictures of this.  I didn't do it, but sounds like a good way to reduce the fat.)