Recipe Station

This incredible drip beef recipe makes enough for twelve servings but you can cut it in half if you don't need quite so much. You can also add any kind of peppers you like. It only takes about five minutes to prepare but four hours to cook so it can soak up all that incredible flavor.

Let's Get Started!

The Ingredients To Gather:

• 2 Tablespoons Olive Oil
• 2  Chuck Roasts
• Salt And Pepper
• 32 ounces Beef Stock
• 1 can  Crushed Tomatoes
• 1 jar  Pepperoncinis, With Juice
• 1 jar  Hot Cherry Peppers
• 2 jars  Pimentos
• 1  package Rolls (optional)
• 1 Provolone OR Mozzarella Cheese

The Step By Step Directions To Follow: 

1. Preheat oven to 300 degrees.
2. Heat  olive oil in dutch oven over high heat. Salt, pepper   roast on both sides,  sear each roast until deep golden brown on both sides, a 1 1/2 minutes per side. Remove roasts from pot, set aside.
3. Reduce heat to medium. Pour in beef stock, whisk.  Pour in tomatoes, pepperoncinis  drained peppers.  Stir to combine, then add  roasts back to pot.
4. Place  lid on  pot, place  pot in  oven. Cook for 4 hours, or until meat is fork tender. If it's not, return pot to  oven for another 30 to 45 minutes. Place  in  fridge for several hours to allow fat to harden at  surface. Use a spoon to scoop out d fat,  heat it up again on stovetop.
5. Remove  roasts to  cutting board.Shred it into big chunks,  return  meat to  cooking liquid.

 

Serve & Enjoy!

This Italian style drip beef is so good, you may like it even better than the classic version. Have you tried this drip beef yet?

Let Us Know How It Turned Out For You!

Article & Photo Source: The Pioneer Woman