Receta PW's Italian Drip Beef
PW’s Italian Drip Beef
As most of you know, and a lot of you will agree, The Pioneer Woman is my blogging/fooding idol. I have tried so many of her recipes and every one of them turns out wonderful! This recipe is no exception. And the best part–She used a seasoning from an Italian shop in Sheboygan, WI and I have a friend that lives near there! I called him and asked if he’s ever heard of Tenuta’s and it turns out he is great friends with the owner. What are the odds of that?? But now, armed with this knowledge, I sent him off on a run to “get me some of that seasonin’ “ I’ve had it in my cabinet, just waiting for the right time to spring it on you, so here it is..and if you made the Italian Gardiniera a few days back, you will be in hog heaven!!
Italian Drip Beef
INGREDIENTS:
- 1 whole Beef Chuck Roast-4 pounds
- 1 can Beef Consomme
- 3 tablespoons Tenuta’s Italian Seasoning
- 1 teaspoon salt
- 1/4 cups water
- 1/2 jar Pepperoncini Peppers, with the juice
- Toasted Deli Rolls
- Provolone Cheese
DIRECTIONS:
Combine all ingredients in a crock pot. Stir lightly to combine seasoning with the liquid. Cover and cook on high heat for about 5 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, cook for 30 more minutes. With 2 forks, completely shred the meat. Toast the Deli rolls, cover with meat, add Italian Gardiniera and top with provolone cheese. Serve with the juices as a dip.