Pioneer Woman Drip Beef Pioneer Woman Drip Beef Slow Cooker

A succulent, easy-to-make shredded beefiness served over toasted deli rolls. Major-league crowd pleaser!

---

Baste Beef. To me, the name ways Scumptious. Hearty.

Drip Beef. To me, the name means Crowd pleasing. Yummy.

Drip Beef. To me, the name ways Hyacinth.

Well, so many things mean Hyacinth to me—non but this flavorful, slow-cooked shredded beefiness slapped on a buttered bun and dipped in the cooking juices…though the significance of such beauty should never be underestimated. But Hyacinth is and then much more than Baste Beef. How tin can I adequately draw her? Sweet and Calorie-free. Goodness and Kindness. Selflessness and Generosity. Cracks upwardly at her ain jokes if she has two sips of wine.

You'd love Hyacinth if you met her.

Anyway, Hyacinth's family unit is really big on Drip Beef. They eat it at their family gatherings. And since I happen to recollect Baste Beef the perfect Superbowl food, I adapted her recipes to share with you this week. Considering here's the affair: Drip Beef couldn't be easier to make. You literally spend five minutes (maximum) slopping some ingredients together in a pot or a slow cooker. Then yous melt it for six or so hours, until the meat is positively falling autonomously. Then you shred the meat and let it sit in the juices until you're set to serve information technology up on toasted, buttered deli rolls to a hungry roomful of rabid football fans. What could perhaps be amend?

Here's a bonus, though: yous can make the meat the mean solar day before, so pop it in the fridge overnight. This is actually my preferred method for 2 reasons: i, you don't take to worry well-nigh it on game day. Two, the side by side mean solar day when you lot pull the pot out of the fridge, you tin can easily remove the hardened fat that's risen to the top of the pan. Then you just reheat it on the stovetop and go for it! And I actually recall the meat winds up being even more flavorful and tender that way.

Here are ii different approaches:

The Commencement Cast of Characters: chuck roast, beef consomme, pepperoncinis, h2o, Italian seasoning, and table salt.

I received this every bit a gift recently. It's awesome. Merely you can apply any combination Italian seasoning—Hyacinth's recipe uses a Expert Seasons Italian Dressing packet!

Throw the chuck roast into a pot.

And then cascade in the can of consomme. Beefiness broth can besides be used.

Notation: You tin read all well-nigh the difference betwixt beef broth and consomme in this post.

Merely I'll only go ahead and tell you the almost important difference as it relates to this dish. Now, heed up, considering this is vital:

I had beef consomme in my pantry. I did not have beef goop in my pantry. So I used beef consomme. The end.

Now, add in virtually 15 or so pepperoncinis, forth with half the juice of a 16 ounce jar.

Dump in 3 or iv tablespoons of Italian seasoning. Depending on whether or not the seasoning contains salt, yous'll need to add together a little of that, also.

Stir around the liquid and seasonings a fleck. And that's it!

Now encompass the pot and stick information technology into a 275 degree oven for five to six hours. Don't even worry about checking on it; only let the magic happen. You lot can besides apply a slow cooker if that's your preference, or (as we'll see in the next recipe) yous can simmer information technology on the stove. Versatility galore!

Adjacent, permit's get the other one started. This is a little more basic, a little less risky (information technology doesn't comprise spicy peppers), and produces quite a bit more than liquid than the first.

The Second Cast of Characters: chuck roast, onion, garlic, cooking sherry, soy sauce, and h2o. And butter. And salt.

Amen.

Estrus a big dutch oven over medium-loftier heat.

Slice upwards an onion. Thick slices, not too thin.

Cook a half a stick of butter…

Throw in the onions and stir them around…

Cook them for a couple of minutes.

Next, just throw the chuck roast right on top.

Pour in the soy sauce.

The sherry…

And the water. Throw in a little salt, too.

Finally, throw in a few peeled cloves of garlic.

Put on the hat, and so stick it on the stovetop over simmering estrus. Permit information technology get for about 6 hours without giving information technology so much of a thought.

**FAST Forward: SIX HOURS**

By the time the meat was done, information technology was nighttime in my kitchen and I don't know how to use my flash so please forgive the lighting…merely yum. Hither's what the beginning 1 looks similar when information technology's washed.

And just look at those beautifully curious green goblins in at that place.

Brand sure the meat'south nice and tender (if not, render information technology to the oven for 30 minutes or and so), so use 2 forks to pull the meat apart.

Keep going until information technology's totally shredded—no big chunks at all. At present just comprehend information technology and keep warm until yous're ready to serve it…or stick information technology in the fridge overnight.

Here'south the other pot. As you can encounter, there's a lot more liquid in this one.

Shred this meat upwardly as well, so cover the pot and go on warm until serving.

Actually, though, the beauty of this meat is that it tin be made the 24-hour interval before, then refrigerated overnight.

And if you do that…

This is what it looks similar the next day. All the fatty has conveniently risen to the pinnacle and hardened for your convenience. Isn't that prissy of the fat?

So simply accept off every bit much as you desire.

I usually exit a little bit. It's the kinda gal I am.

Yum! Hardened fat!

Merely go ahead and throw this away. It's the correct matter to do.

Now take hold of some cafeteria rolls. Bakery fresh if you alive in culture; Earthgrains if you don't.

I don't.

Cut 'em down the center…

And so smear them with butter and dark-brown them on the griddle. You want 'em buttery, golden, and crispy. If you're doing a huge batch and trust yourself to watch them, you lot can do them nether the broiler.

But I don't trust myself to sentry them.

I just make a big ol' basket of these earlier in the 24-hour interval, then go along 'em covered with a towel until the game starts.

When information technology gets close to game time, just simmer the meat to warm it upward. Here's Pot 1.

Here's Pot 2.

I had a terribly important determination to confront yesterday, and that was this:

Which meat should I eat for lunch?

I had the whole world in front of me.

I chose the one with the peppers.

To serve, simply heap some meat on the toasted lesser one-half of the gyre.

Then, while you could just stick the other half of the gyre on top and chow downwards…I like to get i pace further. Mozzarella, Provolone—heck, use Cheez Whiz if you want.

I won't tell anyone.

Stick it under the broiler to melt.

Serve up little bowls of the juice, likewise. It's an absolute treasure.

Oh, yum. The best thing about this sandwich is that the meat is and then moist, information technology seeps into the curlicue on the bottom and fills information technology with such flavor.

And the peppers. Don't get me started on the tangy wonderfulness.

Dip it into the juice…oh, man.

Heaven on a plate.

This is the meat from Pot #ii. I went ahead and took the freedom of tasting this one every bit well.

It's for the art, man.

And they were both delicious. The Italian recipe is fabulous, and the peppers add together a wonderful edge. The more basic recipe was succulent, too, and could be adapted with whatever herbs and spices you'd like to add.

Have a Drip Beef fest for Superbowl Sunday! Men volition advise, women will moan and groan with delight, and children volition assemble 'circular your feet with their empty plates.

Enjoy!

Hither are the two printable recipes:

This content is created and maintained past a third party, and imported onto this page to assistance users provide their email addresses. You may be able to observe more information near this and like content at piano.io

pollittirly1959.blogspot.com

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a9852/drip-beef-two-ways/