No Muss-No Fuss Italian Drip Beef

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.

• Ready In: 5 hrs 5 mins
• Serves: 6

Ingredients

• 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

Directions

1. Combine all ingredients, except roast, and mix well.
2. Put roast in pan; pour mixture over roast.
3. Bake at 275 for 5-6 hours or until fork tender.
4. Shred beef in pan.
5. Serve on rolls or bread of choice.
6. May top with favorite cheese and broil until cheese is golden brown, OR --.
7. DIP sandwich in aus juice.