Drip Beef


Adam and I discovered this recipe while watching The Pioneer Woman last Saturday. We laughed about it (because how are you supposed to take a recipe that’s called “drip beef” seriously?), but secretly neither one of us could wait to give it a try! Since we had a pretty busy weekend, we decided this crockpot meal would be perfect for tonight. We did all the prep (aka slice onions) last night, so it was a cinch to get it cooking this morning. This recipe turned out better than I expected, and it literally was as easy as “setting it and forgetting it.”


  • 4-5 lb Chuck Roast
  • 1-32 oz Beef Broth
  • 2 Tbs Minced Garlic
  • 1 Onion, sliced
  • 1 Jar of Pepperoncinis
  • Salt and Pepper

1. Throw the roast in the crockpot.

2. Toss in everything else (the broth, garlic, onion, pepperoncinis and half the juice, and a little s&p) and set on the low setting.

3. Let it cook for 7-8 hours.

4. Enjoy!

We made delicious sandwiches with sub rolls and melted provolone cheese. Amazing! I’m actually looking forward to leftovers for lunch!

Tip: Make sure you use a “sturdy” bread, otherwise the beef will make it too soggy and it will fall apart. We used a French sub roll from the local grocery store bakery.


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