Crockpot Italian Drip Beef

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I'm sure by now you've heard of Ree Drummond, The Pioneer Woman.  I don't know much about her story, other than she's married to a cowboy, but she's made quite a name for herself.  Recently she premiered in her new cooking show which I haven't seen yet.  Have you?  What did you think of it?

I've only tried one of her recipes, her Italian Drip Beef.  Both times I adapted it for the crockpot and it's worked out beautifully.

We ate this as sandwiches twice and still had leftovers.  I didn't want the leftovers to go to waste but I wasn't interested in having another sandwich or freezing it this time either (we are terrible about eating meals we've frozen).  I ended up sauteing an onion, added the leftover beef with peppers, and then added a packet of brown gravy with 1 cup of water.  I let it come to a boil, then simmer for a few minutes and served it over white rice. 

Here is what you'll need:
  • 3-4 lb beef top round roast 
  • 1 can beef broth
  • 4 Tbsp Italian seasoning
  • 1 teaspoon sea salt
  • 8 oz. jar of pepperoncini peppers, including juice
  • sandwich rolls
  • toppings of your choice (we use cheese and/or arugula)
Place all ingredients in a crockpot and cook on low 10 hours.  

Remove roast and shred meat.  Add meat back to liquid and combine well.

Serve on rolls with your favorite toppings.  Serves 8-12+ depending on the size of your roast and size of your sandwiches. 

Source: The Pioneer Woman

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