Drip Beef, Two Ways

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!

Drip Beef


  • 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 2: Remove the roast from the pan. Pour in the beef broth and scrape the bottom of the pan while stirring, to get all the brown bits off.

Step 3: Add the jar of pepperoncini, juice included.

Then add  the cherry peppers. Don’t add the juice from them.

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.

Serve on bread as a sandwich, or over noodles or rice.

Later this week I’m serving the leftovers with carrots and onion added. I’m going to pour the beef and broth over biscuits, kind of like beef “a la king”. Should be good!

The Wife

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5 thoughts on “Drip Beef, Two Ways

    • They are little round, red peppers that you usually find pickled. They are really tasty. They actually vary in heat depending on what other peppers you plant them near. In the grocery store you can buy “sweet” cherry peppers or “hot” cherry peppers. The hot ones are pretty darned hot (think serrano). The sweet ones have a little kick, but I would not call them hot.

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