A delicious Italian Drip Beef from The Pioneer Woman made in the crockpot. Put the ingredients in your crockpot and 5 or 6 hours later reap the reward of having an incredible dinner
Pioneer Woman’s Italian Drip Beef
“If you owned a restaurant and all you sold was this sandwich with a side of fries, you’d have them lined up at the door”. That’s the reaction I got when I served this for lunch to my son Billy and his friends This is absolutely delicious! You bet I’ll be making this again! This recipe is a …put it in the crockpot and forget about it dinner with amazing results. We’re making Pioneer Woman’s Italian Drip Beef recipe together so let’s gather the ingredients.
Italian Drip Beef Ingredients:
- 1 whole 2 – 4-pound Beef Chuck Roast
- 1 can Beef Consomme or Beef Broth
- 3 Heaping Tablespoons Italian Seasoning
- 1 Teaspoon salt
- 1/4 cup water
- Half a jar of 16 ounce Pepperoncini Peppers
- Buttered and Toasted Sandwich Rolls
- Sauteed Onions
- Mozzarella cheese slices
Step By Step: Italian Drip Beef
Place the 2 – 4-pound chuck roast in the crockpot. The next step is to add either Beef Consomme or Beef Broth to the crockpot. For those of us (including me) who may have never used Beef Consomme when cooking, there is a difference between the two. Consomme and has a richer and more flavorful taste to it than beef broth. It’s your choice which to use, either one will give you wonderful flavor. You can find Beef Consomme near the Beef Broth in the grocery store.
Next, add 3 heaping Tablespoons of Italian Seasoning, 1 Teaspoon salt, 1/4 cup water and half of a 16-ounce jar of Pepperoncini Peppers to the crockpot. Stir the ingredients together lightly to combine them. Put the lid on the crockpot, turn the heat to low. Cook the mixture for 5 to 6 hours until the beef is fork tender and falling apart.
Remove the beef roast from the crockpot and shred it with two forks so you don’t have any big pieces of beef. You can either serve the beef immediately or put it back into the crockpot to keep it warm until you’re ready to use it. You can also make Italian Drip Beef the day before you’re going to use it and store it in the fridge overnight. Remove the hardened fat from the top and reheat either in the crockpot or in a large saucepan before serving it.
Before Serving…
Before I served the drip beef I opened up the Italian Bread Rolls and brushed them with butter on both sides and toasted them in my frying pan. Next, I sauteed onions in a little olive oil and put them on top of the toasted rolls then piled the beef on.
After that, I topped the sandwich with slices of fresh mozzarella cheese. I placed the sandwich under the broiler until the cheese was bubbling hot and slightly browning. The drip was served on the side to dip each tasty bite into. WE LOVED IT!! Pioneer Woman’s Italian Drip Beef is so easy to make, it’s the perfect sandwich to make and enjoy all year long. This delicious recipe can be made and taken to :
- Pot Luck Dinners
- Football Parties
- Office parties
- Summer and Winter Celebrations
- Graduation Parties
- Bridal Showers
Pioneer Woman’s Italian Drip Beef, it’s what’s for dinner and it’s delicious, ENJOY!!
Pin It For Later
Looking For More Recipe From Bunny’s Warm Oven, Try These!
Cheesy Broccoli Casserole…Smoked Sausage Corn Chowder...Tuscan White Bean Bacon Soup...The Best Potato Soup…French Onion Soup
Italian Drip Beef
Ingredients
- 1 whole Beef Chuck Roast 2.5 To 4 Pounds
- 1 can Beef Consomme Or Beef Broth
- 3 Tablespoons Italian Seasoning heaping
- 1 teaspoon Salt
- 1/4 cup Water
- 1/2 jar Pepperoncini Peppers 16 Oz, With Juice
- Buttered Toasted Rolls
Instructions
- Combine all ingredients in your crock pot. Stir lightly to combine seasoning with the liquid. Put the lid on the crock pot, turn on low and cook for 5 or 6 hours until meat is fork-tender and falling apart. If meat is not yet tender, cook for 30 minute intervals till it's tender. Remove beef from the crock pot. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm in the crock pot.
- May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
- Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
Looking for more beef recipes, try these from other bloggers...Instant Pot Beef Drip Sandwiches
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This looks fantastic! I know it is something my family would adore!
I have made this more than once and always to rave reviews. I do cut down on the salt a bit as the pepperoncinis are a bit salty and I do add garlic cloves whole 3-4. This is such a keeper.
Yum Mary! This recipe looks fabulous! I love the pioneer woman!
Gosh, this looks good!
Kecia I hope you give it a try, they will love it!
Barb, so happy you stopped by with a good review of the recipe, it’s always a big help to anyone coming along to know!
Thank you Sarah, she’s a big favorite her too!
Thank you Karen!!
Oh my goodness, Mary, this looks sooo good! I love that it is easy to make too! I’ll have to give this a go soon! I know the hubs will go crazy for it!
Well if he likes it as much as mine did it’ll definitely be a keeper Marion!
Now I’m REALLY REALLY hungry…looks fab! Pinning 🙂
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Do you cook it at high or low in your crock pot?
Hi JeanneLoree, it went in on low. I hope you try this, you’ll love it!
I’m definitely going to try it!! It looks so delicious!
Whe4re do the pepperoncini peppers come in? After the beef is cooked? Under the cheese or on top?
g.smith, you put them in the crock pot along with everything else when you start the recipe.
is this a crock pot or oven recipie??
Hi Ellen, this is a crock pot recipe.
Do you use half of a 16oz jar of peppers or is the 16oz half of a 32oz jar?
Hi Julie, use half of a 16 ounce jar of the peppers.
This looks great! I’m a big Pioneer Woman fan and have recreated a few of her recipes myself! I can’t wait to give this a try! I’d love for you to come share with us over at toi,nghts Throwback Thursday link party starting at 6pm cst!
Thank you Alli!
I used hot banana peppers from my garden, along with sliced onions. I make my own Italian seasoning which I use as well, and I also add a dollop of ketchup to the broth & seasonings in a large measuring cup to pour over all the meat and veggies. This is definitely a keeper and always goes quickly.
Pam I love it that you put your own twist on it. Thank you for coming back to tell me you made it!
Holy italian spice! Used a 3.5 lb. Chuck roast and the Italian spice was overwhelming. It was still good but I have eaten Italian beef sandwiches from restaurants & food trucks that were delicious without a dominating spice flavor. Good, but would suggest scaling back on the Italian seasoning.
Thanks for coming back to tell me Brian, good advice for people who like less spicy food!
This is Ree’s version of a famous Southern recipe called Mississippi Roast. There are many versions of it on Pinterest if others are interested. Some use Ranch dressing mix and French Onion soup mix instead of the consume’ and Italian seasoning. Most call for using the whole jar of peppers. Ree’s version might be less salty.
Well Jane thanks for letting me know that! I never put the two recipes together although I have seen Mississippi Pot Roast recipes but never but the two together. Thank you!