No Muss No Fuss Italian Drip Beef Recipes

ITALIAN DRIP BEEF SANDWICH

Steps:

• Preheat oven to 300 degrees.
• Season roast with salt and pepper.
• In a large Dutch oven heat vegetable oil over medium high heat.
• When hot sear roast on both sides, around 3 minutes per side.
• Remove roast to a platter, set aside.
• Add the beef broth, tomatoes with juice, pepperoncini with juice, and pimentos with oil/juice.
• Bring to a boil, reduce heat to medium and stir with a wooden spoon. Make sure any brown bits on the bottom of the pot are released.
• Turn off heat, add the roast, cover with some of the peppers, cover with a lid, place in oven-center rack.
• Roast for 4 and 1/2 hours to 5 hours. You want this "fork tender" and easy to shred.
• When done shred beef-keep it in the pot with all that lovely juice.
• Mince and mash garlic, add to olive oil.
• Cut Italian loaf of the horizontal, place on a cookie sheet.
• Evenly spread olive oil/garlic blend on each side.
• Evenly sprinkle parmesan cheese on each side.
• Place under broiler, turn on and watch carefully. You want your cheese "just" toasted.
• When done remove bread.
• Using a slotted spoon remove meat mixture and layer onto bottom side ofhot bread, however much you want.
• Cover hot meat with sliced smoked provolone.
• Top with the other half of the bread and slice into equal portions.
• If you wish, strain some "au jus" into small bowls for dipping-I do.
• Stand back and mind the snapping teeth.

PIONEER WOMAN'S ITALIAN DRIP BEEF

Steps:

• 1. I didn't have any sandwich rolls but I did have a loaf of Italian bread. I decided to make open faced sandwiches with it. I brushed the Italian bread slices with butter on both sides and toasted them in my frying pan. I sauteed onions in a little olive oil and put them on top of the toasted bread then piled the beef on. I topped the sandwich with slices of mozzarella cheese. The open faced sandwich went under the broiler till the cheese was bubbling hot and slightly browning. The drip was served on the side to dip each tasty bite into. LOVED IT!! I hope you make this an enjoy it as much as we did!!
• 2. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
• 3. 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!**
• 4. 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.
• 5. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
• 6. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
• 7. For more homemade recipes, please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2014/03/pioneer-womans-italian-drip-beef.html