Italian Drip BeefSubmitted by: THEHEALTHYCHEF
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
2. Cover and bake in a 275 degree oven* for 5 to 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!**
3. Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
4. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
5. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user THEHEALTHYCHEF.