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Italian Drip Beef

September 14, 2014

photo 1

Fall is here so I figured it was time for a slow cooked meal.  I made these sandwiches yesterday and they were pretty good and extremely easy.  You just put it in the oven and forget about it for 6 hours.  My only complaint was it didn’t produce a lot of extra au jus for dipping, so you could probably add more liquid to the recipe or just make a separate saucepan of au jus.

Italian Drip Beef


  • 3 lb chuck roast
  • 1 package Good Seasons Italian Dressing
  • 1 can beef broth
  • 1/2 cup water
  • 1 jar of pepperoncinis (I had 16oz jar)
  • Salt/pepper as needed


  • Preheat oven to 275 degrees.
  • In a dutch oven, mix together broth, water, Italian dressing.  Add in 1/2 the jar of pepperoncinis and 1/2 of the juice.
  • Place roast in liquid mixture and cover.
  • Bake for 6 hours.
  • Once done, meet will be fall apart tender.  Shred with two forks.
  • To make sandwiches – I placed rolls on baking sheet, filled with meat and topped with mozzarella cheese.  Put under the broiler just until cheese melts.

photo 2

This can be made in advance and actually may even be better that way.  After refrigerating, it will be easier to remove any excess fat, but mine wasn’t too fatty as I trimmed the roast well. You could also do in crockpot – I would probably do the low heat option.

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