Prep 5 mins
Cook 5 hrs
Our daughter lives in Kansas City, Kansas where beef is beef, and THAT'S no baloney. She gave me this recipe and said, "It is to die for good." Enough said.
- 1 (2 -4 lb) chuck roast
- 1 (15 ounce) can beef consomme or 1 (15 ounce) can beef broth
- 3 tablespoons italian seasoning
- 1 teaspoon salt
- 1⁄4 cup water
- 8 ounces pepperincini bell peppers, mild with juice
- Combine all ingredients, except roast, and mix well.
- Put roast in pan; pour mixture over roast.
- Bake at 275 for 5-6 hours or until fork tender.
- Shred beef in pan.
- Serve on rolls or bread of choice.
- May top with favorite cheese and broil until cheese is golden brown, OR --.
- DIP sandwich in aus juice.
I found pretty much the same recipe circulating on the web and most link back to Pioneer Woman. I've made this several times and love it, the only "problem" is there is only 2 of us so we end up eating it for about 4 days b/c it yields so much (I have to think of more spin off recipes like putting it over rice etc.) The peppers give it a nice kick but aren't too spicy, I usually use only about 1/4 of the jar of whole peppers and some liquid, as my husband isn't a fan of spice.
The only 2 things I do differently from this recipe are add sliced onions, and most importantly butter and toast the hoagie rolls before adding the beef and cheese. I haven't served this with au jus yet but I think I will tonight.