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Hot & Spicy Italian Drip Beef October 16, 2012

Filed under: Pioneer Women — kariryerson @ 12:00 am

I found this recipe from The Pioneer Woman website. I thought it would be a different way to use up a roast (we have a ton from the quarter cow we bought).  I couldn’t find hot cherry peppers so I used sweet and some hot sauce instead. The recipe was very simple. My roast didn’t have much fat so I never had to remove the hardened fat like the recipe calls for. I served my sandwiches with a side of the juice to dip it in. Very tasty 🙂

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)
  • Salt And Pepper
  • 32 ounces, fluid Beef Stock
  • 1 can 28 Ounce Crushed Tomatoes
  • 1 jar (16 Ounce) Pepperoncinis, With Juice
  • 1 jar (16 Ounce) Hot Cherry Peppers, Drained (I could only find sweet so I used those and some hot sauce)
  • 2 jars (4 Ounces Each) Pimentos
  • 1 Buttered, Toasted Rolls
  • Pepper Jack Cheese

Directions:

***NOTE: This recipe can easily be halved!

Preheat oven to 300 degrees.

Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.

Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), pimentos (with the juice) and the drained hot cherry peppers. Stir to combine, then add the roasts back to the pot.

Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it’s not, return the pot to the oven for another 30 to 45 minutes, or until it’s falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.

When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.

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