Drip Beef

Zesty and tangy, this Drip Beef is perfect for those cold nights and can be used in a bunch of different dishes.

Drip beef is one of those dishes that never get old. The flavor of the beef is scrumptious and unique all in it's own. I like to make a big batch and use it all week in different dishes. Not only can you make delicious, buttery sandwiches, you can scoop some on top of noodles, add some to scrambled eggs, toss some on top of pizza and my latest favorite, Leftover Shredded Beef Enchiladas.
I used about 4 pounds of different beef roasts, mostly chuck beef roasts. Those times when you're shopping and come across a great deal on meats, stock up! Freeze everything until ready to use. The day before, remove the meat from the freezer and thaw in the refrigerator until completely thawed. This'll help make this dish even more affordable. 

Drip Beef Sandwiches
Adapted from The Pioneer Woman

• 4 lbs chuck beef roasts
• 2 cups beef broth
• 1 cup water
• 1 large onion, sliced
• 2 gloves garlic, minced
• about 1 1/2 to 2 tablespoons italian dressing mix (I use this recipe because it is salt-free and keeps well in the pantry)
• 16oz jar sliced pepperoncinis, drained but reserve juice
• 2 tablespoons butter
• 2 tablespoons olive oil
• salt and pepper
• toasted rolls or cooked noodles for serving

Heat a dutch oven over high heat and add butter and oil.

Season both sides of beef with salt and pepper. Place beef in dutch oven and sear on both sides, about 2-3 minutes per side, or until deeply browned. Remove from dutch oven and set on a plate. Set aside.

Turn heat down to medium and add onion and garlic. Cook until lightly browned. Season with italian dressing seasoning and stir in peppers. Cook for 1 to 2 minutes. Place beef over onions and peppers. Pour beef stock, water, and reserved pepper juice over beef roast. 

Turn heat down to medium low and simmer for about 4 to 5 hours, or until tender. Carefully remove roast from pot and shred with two forks. Return to pan juices and keep warm. To serve, scoop beef with juices onto prepared rolls with a slice or two of provolone or over noodles with a dollop of plain greek yogurt. Serve hot.

*Slow Cooker Method

After searing beef and onion mixture, add onion mixture to the bottom of the slow cooker, then top with seared beef. Cover with beef stock, water, and reserved pepper juice. Cover and cook on low 7-8 hours or until tender, or high about 5-6 hours or until tender. Shred than serve as desired.

*Make-Ahead Method

After shredding braised beef, cool completely to room temperature. Cover than refrigerate over night. The next day, remove beef from fridge and scoop solid fat off of beef. Discard fat and put beef on the stove. Turn heat on medium heat to heat up. Stir occasionally until beef is hot. Serve as desired.