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I first saw this drip beef recipe on The Pioneer Woman. She has a few different versions of this but I adapted it from her “basic” version.

We make this recipe in my house quite often. When the big kids come home from college it’s at the top of the Requested Meals List.  (And sometimes when they’re at school in Orlando I send them pictures of it on the stove as a form of torture.)

We eat drip beef a number of different ways.  We use it on sandwiches, over rice, or over sweet potatoes.  I usually do the sweet potato version for myself when I’m eating clean.  When all the kids are home I feel like a short-order cook while serving this.  One will want 1/2 a sandwich and the rest over rice.  One will want a sandwich but no pepperoncinis.  Another will want 1/2 sandwich and the rest over sweet potatoes.  My husband is the easy one; he will eat it however I serve it to him.

I usually get two chuck roasts for the drip beef because I’m cooking for a small army. The last time I made this, both roasts were about 3 pounds each.

Salt and pepper the roasts well. Heat up a dutch oven or large pot and melt about a tablespoon each of coconut oil and clarified butter. You can use real butter and canola oil if you want, but I tend to steer towards a more paleo version and no one is the wiser. Sear the roasts on both sides.  You may need to add more oil and butter for the second roast.

Add both roasts to the dutch oven along with 2 cups of beef broth and a 32 oz. jar of pepperoncini peppers, juices and all.  If you prefer a slightly less spicy version you can add a smaller jar of peppers and make up the difference in water.  We like spicy and the large jars come in a 2-pack at our local Sam’s.

Keep the heat on a medium high heat just long enough to get the broth and pepper juices nice and hot. Then pop a lid on and turn down to a medium heat.

You will need to rotate the roasts once in awhile but don’t worry about mixing the peppers into the concoction too much.  They will get heated plenty and you don’t want them to completely break apart.

The roasts will have to cook approximately 3 hours.  When you check on it and you can pull it apart easily with a pair of forks, it’s done.

For the sandwich version, I usually buy the hoagie rolls from the bakery at the grocery store.  I cut them in half with a bread knife, butter them, and toast them in a fry pan until golden brown. Then I load it up with meat and peppers (stems removed), cover with provolone cheese and place it under the broiler until the cheese is nice and melted.  Serve with a small cup of the juices for dipping.

For the sweet potato version, wash a good sized sweet potato, cut off the ends, and slice it into pieces of equal thickness.  Coat in a little coconut oil and place on a cookie sheet.  Salt and pepper them and pop them into a 350ºF oven for about 25 minutes, flipping once.  Place a few pieces in the bottom of a bowl and top with meat, peppers, and a spoonful of juices.

Over rice is also popular and the juices are especially delicious this way.

I hope you and yours enjoy this one as much as we do! Take a pic and tag me @dredgeanddrizzle! Want to save it for later? Pin it!

Drip Beef
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Drip Beef

Ingredients

  • 2 chuck roasts approx. 3 lbs. each
  • salt and pepper
  • 1 tbsp coconut oil or canola oil
  • 1 tbsp clarified or real butter
  • 2 cups beef broth
  • 32 oz. jar of pepperoncini peppers
  • 6-8 hoagie buns optional
  • 1 medium onion, sliced optional
  • provolone optional
  • rice optional
  • baked sweet potato slices optional

Instructions

  1. Liberally salt and pepper the chuck roasts on each side.

  2. Heat a dutch oven or large pot on medium high heat and add the oil and butter.

  3. Sear the roasts on both sides, then add both of them to the pot along with the beef broth and peppers, include as much of the pepper juices as you would like.

  4. Place a cover on the pot and turn the heat down to medium.

  5. Check on the roasts periodically. After about 3 hours it will be done, or until the meat easily falls apart.

  6. Pull the meat apart and serve on toasted hoagie rolls with some peppers, sauteed onions, and melted provolone. Can also be served over rice or sweet potatoes. 

Recipe Notes

Recipe can be halved.

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