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Pioneer Woman Italian Drip Beef

Pioneer Woman Italian Drip Beef - recipe card
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This Italian Drip Beef is a savory, slow-cooked chuck roast infused with garlic, herbs, and a rich tomato-pepperoncini broth. The meat becomes melt-in-your-mouth tender, perfect piled onto crusty rolls and generously ladled with juices for that signature ‘drip’ experience.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 tbsp olive oil
  • 1 tsp kosher salt, plus more for seasoning
  • 1 tsp black pepper, freshly ground
  • 2 tbsp unsalted butter
  • 1 large yellow onion, thinly sliced (about 2 cups)
  • 1 red bell pepper, sliced into thin strips
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1 cup beef broth (low-sodium preferred)
  • 1/2 cup pepperoncini peppers, with stems removed, plus 2 tbsp of the brine
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 4 Italian sandwich rolls (or hoagie buns)

Instructions

  1. Pat the chuck roast dry with paper towels and season generously on all sides with kosher salt and black pepper. This initial sear builds flavor, so take your time — you want a deep brown crust.
  2. Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until the oil shimmers. Add the roast and sear for 4-5 minutes per side, without moving it, until a deep brown crust forms. Transfer the roast to a plate and set aside.
  3. Reduce the heat to medium and melt the butter in the same pot. Add the sliced onion and bell pepper, scraping up any browned bits from the bottom with a wooden spoon. Cook, stirring often, until the vegetables are soft and starting to caramelize, about 6-8 minutes.
  4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Be careful not to brown the garlic — it should remain pale and aromatic only.
  5. Pour in the diced tomatoes, beef broth, pepperoncini (whole or sliced), pepperoncini brine, Italian seasoning, and red pepper flakes if using. Stir well, bringing the mixture to a gentle simmer — you should see small bubbles at the edges.
  6. Return the seared chuck roast to the pot, nestling it into the liquid. Add any accumulated juices from the plate. The liquid should come about halfway up the sides of the roast — add a splash of water if needed. Cover with a lid and reduce the heat to low.
  7. Simmer gently for 5 to 7 hours, turning the meat and spooning the juices over it every hour or so. The beef is ready when it is fork-tender and shreds easily with minimal resistance. If using a slow cooker, transfer everything to the slow cooker after searing and cook on LOW for 8 hours.
  8. Once tender, carefully transfer the roast to a cutting board and shred the meat into bite-sized chunks, discarding any large pieces of fat and gristle. Keep the shredded meat warm while you prepare the jus.
  9. Taste the jus and adjust seasoning with salt and black pepper if necessary. If you prefer a thicker sauce, whisk together 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering liquid until thickened, about 2 minutes.
  10. Return the shredded meat to the pot and stir to coat generously in the jus.
  11. Split the Italian rolls in half. Using a ladle, generously moisten each roll with the hot jus. Pile the shredded beef onto the bottom of each roll and spoon more juices over the top.
  12. If you like, add extra pepperoncini or giardiniera on the sandwich before closing it with the top half. Serve immediately with a side of additional jus for dipping — this is the ‘drip’ that makes the sandwich iconic.

Notes

Storage: Refrigerate leftover beef and juices separately in airtight containers for up to 4 days. Freeze the cooled beef and juices in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently in a pot over medium-low heat or in the microwave until steaming (165°F/74°C). Avoid boiling as it can toughen the meat.

Nutrition

Keywords: Italian drip beef, drip beef sandwich, chuck roast, slow cooker, Italian beef, pepperoncini, giardiniera, sandwich filling, comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-italian-drip-beef-recipe/