Tuesday, January 4, 2011

Italian Drip Beef (French dip)

I was in the mood for french dip sandwiches so I looked for a good recipe and found this from Pioneer Woman. We had it on new years eve, and it was waaaaay good. Not what you are use to in a french dip sandwich. The peperoncinis really give it good flavor with a little kick. They were awesome.


  • 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) Peperoncini Peppers, With Juice
  • 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.


Angie said...

I was lucky enough to be there for these monumental sandwiches. They made it onto my top 5 favorite meals of all time. 6 out of 5 stars. That good people. You must try. GO JO!!

Elizabeth said...

I love these sandwiches. They're so simple and so tasty. I like to throw some onions and sprigs of fresh rosemary in the pot while the meat's cooking.

Jan said...

After reading the comments, I'm now convinced that I need to try these.

Tricia said...
This comment has been removed by the author.
Tricia said...

Matt & I made these for our dinner guests. They were a hit!! We toasted them on ciabatta bread with havarti cheese and carmelized onions. Very, very tasty!