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Drip beef sandwiches : a la Pioneer Woman

Pioneer Woman has two ways of making this sandwich. I chose her first method. I posted the recipe below or you can find it here. Tip: be patient!


  • 1 whole Beef Chuck Roast, 2.5 to 4 pounds
  • 1 can beef consomme or beef broth.
  • 3 tblsp. Italian Seasoning
  • 1 tsp salt
  • 1/4 cups water
  • 1/2 jars (16oz) pepperoncini peppers, with juice
  • Buttered, toasted deli roll


  • 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. 
  • 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.
  • 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.

Interesting fact : beef consomme is in richer in flavor then beef broth!