Drip Beef Sandwiches to die for!!

Blogging is amazing. Really, it is. I am truly fascinated by this world within a world that connects people in a way that they would probably never be otherwise. Even when you're not looking for it, inspiration hits you right smack in the middle of the eyes and you are so happy you opened your laptop that morning and browsed around the blogger world. This is what happened to me Sunday morning. I visited The Peppered Pantry and saw they blogged about this delicious Drip Beef Sandwich which they found at The Pioneer Woman and I was instantly hungry. (Mind you this was right after I got back from the gym Sunday morning and was already overcome with excitement to make this dinner for Monday evening.) Isn't that cool? Three blogs, from three different parts of the country, brought three women together for the same reason: cooking for the family. I love it.

Two reasons why this meal really appealed to me: 1. It looked amazingly, mouthwatering-ly delicious. 2. I had a final paper due Monday night, so an easy-peezy dinner is what I needed. So after the gym yesterday morning, I stopped by the store and bought two ingredients for the dish and had dinner prepped and cooking by 11 am. *sigh* So completely awesome. I got to enjoy the rest of my day with the wonderful smell of dinner in the oven.

Let me tell you something about this dinner. It was everything I had hoped it would be and more! For so little ingredients and really no effort on my part, the flavors were incredibly delicious and satisfying. The little zing from the pepperoncinis was an added bonus in my opinion. (If you're worried they might make the dish too spicy, they don't. I fed this to my 2 year old and she ate her entire serving.) Then there is the cheese. I love cheese. I kept going back and forth on what kind of cheese to use. Pepper jack or provolone. Pepper jack or provolone. I went with provolone and it was fantastic. Today I'm going to use pepper jack with the leftovers. Finally, don't even get me started on the dipping juice. Out of this world. This is what really puts the sandwich over the top. So, so good. Honestly, I'm daydreaming about having this sandwich for lunch today, it's THAT good.

Okay, sorry to ramble. I know all you really want is the recipe, right? But when I find a winner recipe I really want you to know about it. Especially when it is completely effortless. This is officially my new go-to recipe for family gatherings, parties and any other social occasion-total crowd pleaser. Here ya go friends!

Italian Drip Beef

Serves 8-10

1 whole Beef Chuck Roast, 2.5 To 4 Pounds

1 can Beef Consomme Or Beef Broth

3 Tablespoons (heaping) Italian Seasoning

1 teaspoon Salt

¼ cups Water

½ jars (16 Oz) Pepperoncini Peppers, With Juice

Buttered, Toasted Deli Rolls

Cheese slices to top beef

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid. Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

*You may make this the day before, then store in the refrigerator overnight. Remove the hardened fat from the top before reheating. Warm on stovetop before serving.

*This recipe is great because you have the option of cooking on the stovetop over a low simmering heat for the same length of time or in a slow cooker! I love when a recipe gives you several different options.

I added the beef after the other ingredients and then rolled the beef around to smother it

fast forward 6 hours

The smell of fresh rolls from the bakery is enough to make a girl go crazy

pop your sandwich under the broiler for a couple minutes to get the cheese nice and melty

Enjoy!