Spicy Drip Beef
(or Pepperoncini Drip Beef)
4 # Chuck Roast
OkieSpice -V-Brisket Rub(1/3 cup?)
1/3 Cup Dianne’s Italian Dressing
1 Jar Lovera’s Pepperoncini Peppers
1 cup Skip’s Mix(1/2 bottle)
1 cup water
1 can unsalted beef broth.
The Cheese Factory Roasted Green Chile Cheese
Heat Dianne’s in 6 Quart Stock Pot till shimmering. Coat Roast with -V -Brisker Rub. Brown roast very well over medium heat on both sides on stovetop. Pour Skip’s Mix and entire jar of peppers over roast and add water as well. Cover and place in preheated oven (240) for 4 hours. Turn heat down to 225 degrees for an additional hour.
Remove beef and shred with 2 forks. Take whole peppers and shred as well and add to beef. Pour reserved sauce into sauce pan. Add can of broth and heat well.
Toast hoagie buns open faced and top with beef. Place sliced cheese on top and broil again for 2 minutes or until melted.
Serve with broth for dipping.
——can use a crockpot to cook on low for 8-9 hours but browning the meat in still necessary regardless—-
- Kim Zieg