Italian Beef Drip

Photo by Katie Kay

Any sandwich with juicy meat, dipped in sauce gets an A+ in my book.  This easy, delicious Italian Beef Drip was perfect on a buttered, toasted, fresh deli roll.  In the picture above, check out the bottom slice of bread--you can see the darkness of the juice from the meat soaking into the bread.  As Matt used to say when he was young, "It was so gyood!"
This literally took 5 minutes to prep.  Just throw everything in a dutch oven!  For the next 6 hours you can enjoy the aromas in your home until you're ready to eat.  
I added a lot more liquid than the original recipe called for, and I still thought it was just barely enough broth for anyone who wants to use it as a dipping sauce.

Photo by Katie Kay

The juice from the peperoncini peppers gives it a good tangy flavor, and I was worried the broth would be too fatty or too rich, but it wasn't at all.  Utterly awesome is all I tasted.  I'd make this one for company!
Italian Beef Drip
2.5lb Beef Round Roast 3 cans beef broth or beef consomme 4 Tbsp Italian seasoning 16oz jar peperoncini peppers (15 peppers and half of the juice) 3/4 tsp salt
Preheat oven to 275 degrees.  Combine all ingredients in a dutch oven; stir.  Cook for 6 hours, then shred meat.  Serve on warm, buttered, toasted buns, add cheese if desired.  Use broth as dipping sauce.  
slightly adapted from Ree, the Pioneer Woman