Drip Beef

I know these sandwiches as French Dips. French Dips are my most favorite sandwich in the whole world. They are mostly responsible for my “Freshman 15″…& then some. :-/

PW’s version is beyond amazing! I have never made a meal that got such rave reviews from the fam. The spicy kick the Pepperoncini peppers give it is mouth watering…in a good way, not TOO hot! And they were even BETTER the next day for lunch!! You need to make this sandwich! Your family will love you for it!!

The below instructions come from The Pioneer Woman’s website, but I made it from her new cookbook. To see her step by step instructions, visit her site here: Drip Beef Sandwiches.


  • 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
  • 1 can Beef Consomme Or Beef Broth
  • 3 Tablespoons (heaping) Italian Seasoning (I left this out b/c of MKB’s aversion to Italian seasoning!)
  • 1 teaspoon Salt
  • 1/4 cup Water
  • 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
  • Buttered, Toasted Deli Rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.


Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.


May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.


Drip Beef Sandwiches got a 4 out of 4!! YAY!! 🙂 I’ll be making this many times over in the future! Thank you Pioneer Woman!



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