Italian Drip Beef
Great filling for American style sandwiches.
- Yield: Serves 10
- Preparation Time: 5 Minutes
- Cooking Time: 6 Hours
Ingredients
- Whole beef chuck roast, 2.5 to 4 pounds
- 400ml beef stock
- 3 heaped tbsp of italian seasoning
- 1 tsp salt
- ΒΌ cup water
- 500ml jar mild peppers, with juice
- Buttered, toasted deli rolls
Directions
- Combine all ingredients in the slow cooker. Stir lightly to combine seasoning with the liquid.
- Cover and cook for for 5 to 6 hours, or until meat is fork-tender and falling apart.
- With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove. -You may make this 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.
