I am always looking for new recipes using beef. I love chicken, and because of this, our menus tend to be a little poultry-heavy. There’s nothing wrong with chicken, but sometimes it’s nice to have steak. Or pot roast. Or some other stick-to-your-ribs dish.
I discovered drip beef not too long ago. This recipe is a conglomeration of about four different recipes. It is a little spicy, and very flavorful. Plus, the serving possibilities are endless!
- 3-4 Lb. chuck roast (or sirloin, because that was all I could find.)
- 1 jar pepperoncini
- 1 jar cherry peppers (optional)
- 4 C. beef broth
- 3 C. water
Step 1: Drizzle a little oil into a dutch oven. Heat the dutch oven on medium high heat. Once the pot it hot, sear both sides of the roast.
Step 3: Add the jar of pepperoncini, juice included.
Step 4: Put the roast back into the pot, then pour in water until it’s covered. Put the lid on the pot, then put in a 300 degree oven for about 4 hours.
Step 5: Once it’s done, the meat should fall apart. I couldn’t even pick the roast out of the liquid without it falling apart. Shred the roast and put it back in the liquid.