Sit back, relax, and enjoy this flavorful Italian Drip Beef with your loved ones. It’s totally tubular! This is one meal you are going to want to make time and time again. I know that I will be making it sooner rather than later!
My entire family enjoyed this meal, too. My middle son is a very picky eater and he is also a texture person. This drip beef didn’t bother him in the least. In fact, he asked for seconds.
Ingredients
2 Tablespoons Bertolli Olive Oil
2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)
Morton Salt And Pepper
32 ounces, fluid College Inn Beef Stock
1 can 28 Ounce Hunt’s Crushed Tomatoes
1 jar (16 Ounce) Pepperoncinis, With Juice
1 jar (16 Ounce) Hot Cherry Peppers, Drained
2 jars (4 Ounces Each) Pimentos
1 Buttered, Toasted Rolls (optional)
1 Sargento Provolone OR Mozzarella Cheese
Instructions
Preheat oven to 300 degrees.
Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.
Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it’s not, return the pot to the oven for another 30 to 45 minutes, or until it’s falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.
***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.
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Quick Tip: Serve this meal with a tossed salad.
