Monday, April 5, 2010
Italian Drip Beef Sandwiches
I served these with homemade, baked garlic pepper french fries.
Italian Drip Beef
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
1/4 cups water
1/2 jars (16 oz) pepperoncini peppers, with juice
Buttered, Toasted Deli Rolls
Pepper jack cheese
Combine first 6 ingredients in a crockpot. Cook on low all day (I had mine going for 10 hours) until the meat is falling apart. Either use a fork and shred the meat or put the meat on a cutting board and chop. Spoon out the broth to small bowls for dipping. Spread the meat on the deli rolls, top with cheese and melt under the broiler.