No Muss No Fuss Italian Drip Beef Recipes

Steps:

• 1. I didn't have any sandwich rolls but I did have a loaf of Italian bread. I decided to make open faced sandwiches with it. I brushed the Italian bread slices with butter on both sides and toasted them in my frying pan. I sauteed onions in a little olive oil and put them on top of the toasted bread then piled the beef on. I topped the sandwich with slices of mozzarella cheese. The open faced sandwich went under the broiler till the cheese was bubbling hot and slightly browning. The drip was served on the side to dip each tasty bite into. LOVED IT!! I hope you make this an enjoy it as much as we did!!
• 2. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
• 3. 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!**
• 4. 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.
• 5. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
• 6. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
• 7. For more homemade recipes, please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2014/03/pioneer-womans-italian-drip-beef.html

Steps:

• Sprinkle the chuck roast with salt and pepper.
• Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
• Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
• Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
• To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.

Steps:

• Combine all ingredients, except roast, and mix well.
• Put roast in pan; pour mixture over roast.
• Bake at 275 for 5-6 hours or until fork tender.
• Shred beef in pan.
• Serve on rolls or bread of choice.
• May top with favorite cheese and broil until cheese is golden brown, OR --.
• DIP sandwich in aus juice.

Steps:

• Preheat oven to 300 degrees.
• Season roast with salt and pepper.
• In a large Dutch oven heat vegetable oil over medium high heat.
• When hot sear roast on both sides, around 3 minutes per side.
• Remove roast to a platter, set aside.
• Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
• Bring to a boil, reduce heat to medium and stir with a wooden spoon. Make sure any brown bits on the bottom of the pot are released.
• Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
• Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
• When done shred beef-keep it in the pot with all that lovely juice.
• Mince and mash garlic, add to olive oil.
• Cut Italian loaf of the horizontal, place on a cookie sheet.
• Evenly spread olive oil/garlic blend on each side.
• Evenly sprinkle parmesan cheese on each side.
• Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
• When done remove bread.
• Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
• Cover hot meat with sliced smoked provolone.
• Top with the other half of the bread and slice into equal portions.
• If you wish, strain some "au jus" into small bowls for dipping-I do.
• Stand back and mind the snapping teeth.

Steps:

• ***NOTE: This recipe can easily be halved!
• 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.