I don’t often say this, but thank God for air conditioning. I’m cold-blooded by nature so if I’m just sitting and the A/C is on, I’m under a blanket or wrapped in a cardigan.
But this week’s recipe called for the oven to be on for about 5 hours, and I’m pretty grateful that I did not have to heat an already scorching house.
Even though the drip beef I made (based on a Pioneer Woman recipe my sweetie came across) warmed the house for one day, the best part about it is that we didn’t turn on the oven for the next several days as we made our way through the leftovers.
The microwave and toaster took care of reheating our many, many drip beef sandwiches.
The Pioneer Woman recipe gave two different ways to make this but there wasn’t a question in my mind that I’d be making the one with pepperoncinis. Even better that it was with loaded with Italian herbs as well.
I did, however, snag the sliced onions from the other recipe and add them to this one. It was not particularly noticeable but I was still glad for the little bit of onion flavor added.
The recipe was really easy, put together in less than 5 minutes, and checked only occasionally over the hours it sat in the oven. The hardest part was using forks to shred the beef, but with the A/C on, for me, it wasn’t too bad to stick my face over the Dutch oven. Besides, if done right, the meat should shred with very little effort.
I’m not usually a big beef person but this was a treat. We finished the 3 pounds we made in a few short days. Amazing.
Here’s what I did, tweaking the recipe slightly:
- 2.5 to 4 lbs. beef chuck roast
- 4 T. butter
- 1 onion, halved and thickly sliced
- 2 c. beef broth
- 1 T. dried basil
- 1 T. dried oregano
- 1 T. dried thyme
- ¾ T. dried rosemary
- Pepper, to taste
- 16 oz. jar pepperoncinis, with juices
- Deli rolls, toasted (for serving)
- Cheese slices (provolone worked well), optional (for serving)
Heat the oven to 275 degrees. Meanwhile, over medium heat, melt the butter on the stove and then add the onion slices. Cook for 3 to 5 minutes until just starting to brown.
Turn off stovetop. Add the remaining ingredients to the Dutch oven, except the rolls and cheese if using.
Cover and bake in the oven for 5 to 6 hours until the meat is very tender and starting to fall apart. If it’s not yet tender, keep cooking at 30-minute intervals until tender.
Remove from oven and shred meat with two forks, leaving no large chunks. Serve immediately or keep warm on the stovetop until ready to eat, and enjoy as sammies.