Tuesday, June 15, 2010

Beef, it's what's for dinner.

The darling Mr. TL rarely gets red meat prepared at home. Why you ask... well, it's not my favorite. Unless you're taking about a tender, medium cooked filet mignon with a Gorgonzola sherry cream sauce, then I'm pretty much never going to be in favor of red meat. However, when I read rave reviews about this gem of a recipe, I figured I could appease the darling husband for one meal... with a big bun full of meat (with lots of sharp provolone melted over the top!).

I'll be the first to admit that this recipe was over the top incredible. Apparently the Pioneer Woman actually does know what she is taking about ;) I adapted my recipe slightly by utilizing my favorite kitchen gadget, the slow cooker, and allowing the beef to become magical by cooking all day. I'm not sure if it is a bonus or torture that you get to smell the delicious scent of it all day, but ya do. So deal with it and Enjoy :)

Italian Drip Beef
(adapted from The Pioneer Woman Cooks)

1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Broth
1 packet of Good Seasons Italian Dressing
1 teaspoon Salt
1/4 cup Water
16 Oz Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
4-6 slices of sharp provolone (but any cheese will do)

Combine all ingredients in a slow cooker. Stir lightly to combine seasoning with the liquid. Cover and turn on low for 6 hours.

When 6 hours is up (or when you can't stop salivating at the smell) completely shred all meat with two forks, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

You may make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese (sharp provolone is recommended) and melt under the broiler if desired (and believe me, you'll desire it).

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