Monday, February 28, 2011

P.W. is my idol, really!

This is my first time to link up to the RHOK!

I enjoy cooking. I do not enjoy grocery shopping and cleaning up a dirty kitchen. I am a recipe junkie! I think I get this from my grandma, she is a wonderful cook and she also loves recipes. I stumbled across and I have never looked back. I love Ree, I feel like we are the bestest of friends even though she doesn't even know me. Stalker much, yes I'd say so. Anyways, this is one of her very first recipes I ever made. It is her Italian Drip Beef Sandwiches and it is to die for!! She doesn't cook hers in the crock pot, but I do. I cook it on low for 8 hours, or high for 4 hours. I like it falling apart when I start tearing it up with the fork.


Prep time: 5 minutes / Cook time: 6 hours / Servings: 10


  • 1 whole beef chuck roast, 2.5 to 4 lbs
  • 1 can beef consomme or beef broth

  • 3 tablespoons (heaping) Italian Seasoning

  • 1 teaspoon salt

  • 1/4 cups water

  • 1/2 jars (16 oz) Pepperoncini Peppers, with juice

  • Buttered, Toasted Deli Rolls

  • Cheese (I usually do Monterey Jack or Cheddar, or both)

Preparation Instructions:

Combine all ingredients in a heavy pot or dutch oven (this is where I use crock pot instead and cook on low for 8 hours or high for 4 hours!). Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5-6 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!**

Remove from oven (or crock pot). With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.