Tuesday, October 11, 2011

Drip beef Ree style

So my mom makes this and its *really* GOOD.  She got the recipe from the Pioneer Woman.  We do it the first way.  Here, let me show you.

You'll need 2-3 lb s of chuck roast, a 16oz jar of pepperoncinis, italian seasoning, and beef broth. 

Put the chuck roast in the crock pot.  I had to cut mine up a bit to make it fit. 

Sprinkle with 2-3 tablespoons of Italian seasoning. 

Grab your jar and put 10-15 pepperonicinis' in the crockpot.  put 1/2 the juice in as well.

Also pour a can of beef broth in the crock pot.  Mix/stir the ingredients together.  Add 1/4 cup of water as well.


Turn on your crock pot and let it simmer and cook all day.  It will smell REALLY good.  You know it is done when the meat just *falls* apart.

To make the sandwiches, take rolls (like sub loaves) and cut them in half, butter them, broil them, and cover with cheese.  Layer meat on top of the cheese and and pour a small bowl of broth to dip the sandwich in.  It is a really messy meal, but it makes for a wonderful meal on a cold day.  There are lots of leftovers as well (depending on size of roast and family).

Sadly, I don't have a picture of the finished product, it was too yummy, apparently.

3-4 lb chuck roast
16oz jar pepperoncinis
1 can beef broth
1/4 c water
2-3 heaping tablespoons italian seasoning
crock pot

Put the chuck roast in the crock pot.  Cover with water, beef broth, pepperoncinis, and 1/2 the juice from the jar.  Sprinkle seasoning on top and stir.  Let sit in the crockpot all day.

Cut italian loaves in half, butter, broil, put cheese on.  Place shredded meat on the bread, pour a bit of broth mix into a small bowl (ramkins work great) and dip the sandwich in the broth mix. 

Thanks to Ree for a wonderful recipe (again).

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