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.
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.