No Muss No Fuss Italian Drip Beef Recipes

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ORIGINAL HOMEMADE ITALIAN BEEF



Original Homemade Italian Beef image

Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!

Provided by Randi

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 6

Number Of Ingredients 5

3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

Steps:

  • Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g

PIONEER WOMAN'S HOT & SPICY ITALIAN DRIP BEEF



Pioneer Woman's Hot & Spicy Italian Drip Beef image

Perfect for a cold winter day! Spice it up or down, depending upon your tastes. We like it SPICY and served with fresh mozzarella cheese over toasted ciabatta rolls. So good! Preparation on this is super easy, but allow plenty of time for cooking.

Provided by Chef SuzyQ

Categories     Very Low Carbs

Time 4h20m

Yield 16 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
5 -6 lbs chuck roast, whole
salt and pepper
32 ounces beef stock
1 (28 ounce) can crushed tomatoes
1 (16 ounce) jar pepperoncini peppers, With Juice
1 (16 ounce) jar cherry peppers, Drained (hot)
8 ounces pimientos
16 rolls, Buttered & Toasted (optional)
16 slices provolone cheese or 16 slices mozzarella cheese

Steps:

  • ***NOTE: This recipe can easily be halved!
  • Preheat oven to 300 degrees.
  • Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
  • Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.
  • Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
  • When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.
  • ***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.

Nutrition Facts : Calories 352.1, Fat 18.2, SaturatedFat 9, Cholesterol 112.9, Sodium 973.7, Carbohydrate 9.3, Fiber 2, Sugar 3, Protein 39.5

NO MUSS-NO FUSS ITALIAN DRIP BEEF



No Muss-No Fuss Italian Drip Beef image

Our daughter lives in Kansas City, Kansas where beef is beef, and THAT'S no baloney. She gave me this recipe and said, "It is to die for good." Enough said.

Provided by Suzie

Categories     Roast Beef

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 6

1 (2 -4 lb) chuck roast
1 (15 ounce) can beef consomme or 1 (15 ounce) can beef broth
3 tablespoons italian seasoning
1 teaspoon salt
1/4 cup water
8 ounces pepperincini bell peppers, mild with juice

Steps:

  • Combine all ingredients, except roast, and mix well.
  • Put roast in pan; pour mixture over roast.
  • Bake at 275 for 5-6 hours or until fork tender.
  • Shred beef in pan.
  • Serve on rolls or bread of choice.
  • May top with favorite cheese and broil until cheese is golden brown, OR --.
  • DIP sandwich in aus juice.

Nutrition Facts : Calories 228.8, Fat 9.2, SaturatedFat 4.2, Cholesterol 99.8, Sodium 974.4, Carbohydrate 2.9, Fiber 0.7, Sugar 0.9, Protein 34.1

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