Ingredients

  • 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 cup Water
  • 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
  • Buttered and toasted Italian Bread Sliced or Toasted Deli Rolls
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Recipe Description

“If you owned a restaurant and all you sold was this sandwich with a side of fries, you’d have them lined up at the door”. That’s the reaction I got when I served this for lunch to Paul and David. This is absolutely delicious! You bet I’ll be making this again! This recipe is a …put it in the crock pot and forget about it dinner with amazing results. 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 Pioneer Woman’s Italian Drip Beef as much as we did!!

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