Pioneer Woman Italian Drip Beef is made with chuck roast, butter, onions, garlic, soy sauce, sherry, salt, and water. This easy Italian Drip Beef recipe creates a delicious dinner that takes about 6 hours and 15 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed:
- 1 whole chuck roast (2.5 to 4 pounds)
- 1/4 cup butter
- 1 large onion, thickly sliced
- 3 garlic cloves, peeled
- 1/2 cup soy sauce
- 1 cup sherry (cooking sherry works fine)
- 1/2 teaspoon salt
- 4 cups water
- Toasted, buttered deli rolls
- Rosemary, thyme, or other spices (optional)
How To Make Italian Drip Beef:
- Sauté the Onions: Heat butter in a heavy pot over medium-high heat. Add sliced onions and sauté for a few minutes until they begin to brown.
- Add the Roast: Place the chuck roast on top of the onions. Add garlic, soy sauce, sherry, salt, water, and any optional spices.
- Slow Cook the Beef: Cover the pot and simmer on very low heat for 6 hours, or until the beef is tender and falls apart when forked. If it’s not tender after 6 hours, cook for another 30 minutes and check again.
- Shred the Beef: Once the beef is tender, use two forks to shred it, breaking up all the large chunks. Let it simmer for another 30 minutes to 1 hour if desired.
- Serve on Rolls: Serve the shredded beef on toasted, buttered deli rolls. Optionally, top with cheese and broil for a few minutes until melted.
Recipe Tips
- Use a heavy pot: A heavy pot helps distribute heat evenly, which is important for slow-cooking the beef and making it tender.
- Brown the onions well: Let the onions brown before adding the roast to add extra flavor to the dish.
- Simmer on low heat: Keep the heat very low for the whole cooking process to ensure the beef becomes tender and falls apart easily.
- Shred the beef when soft: Only shred the beef when it’s soft and tender to avoid chewy pieces.
- Remove fat before reheating: If storing overnight, remove any hardened fat from the top before reheating to keep the dish light.
How To Store & Reheat Leftovers
Storing in the Fridge: Store leftover beef in an airtight container in the fridge for up to 3 days. Keep rolls separate to avoid sogginess.
Freezing: Freeze the beef for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Reheat the beef in a skillet over medium heat for 5-7 minutes or until warmed through. Add a splash of broth or water to keep the meat juicy.
Nutrition Facts
- Calories: 600
- Total Fat: 35 g
- Saturated Fat: 16 g
- Carbohydrates: 25 g
- Protein: 45 g
- Sodium: 1450 mg
Try More Pioneer Woman Recipes:
- Italian Beef Sandwiches
- Slow Cooker Drip Beef Sandwiches
- Roast Beef Sandwiches
- French Beef Dip Sandwiches
Pioneer Woman Italian Drip Beef
Description
Pioneer Woman Italian Drip Beef is made with chuck roast, butter, onions, garlic, soy sauce, sherry, salt, and water. This easy Italian Drip Beef recipe creates a delicious dinner that takes about 6 hours and 15 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Sauté the Onions: Heat butter in a heavy pot over medium-high heat. Add sliced onions and sauté for a few minutes until they begin to brown.
- Add the Roast: Place the chuck roast on top of the onions. Add garlic, soy sauce, sherry, salt, water, and any optional spices.
- Slow Cook the Beef: Cover the pot and simmer on very low heat for 6 hours, or until the beef is tender and falls apart when forked. If it’s not tender after 6 hours, cook for another 30 minutes and check again.
- Shred the Beef: Once the beef is tender, use two forks to shred it, breaking up all the large chunks. Let it simmer for another 30 minutes to 1 hour if desired.
- Serve on Rolls: Serve the shredded beef on toasted, buttered deli rolls. Optionally, top with cheese and broil for a few minutes until melted.
Notes
- Use a heavy pot: A heavy pot helps distribute heat evenly, which is important for slow-cooking the beef and making it tender.
- Brown the onions well: Let the onions brown before adding the roast to add extra flavor to the dish.
- Simmer on low heat: Keep the heat very low for the whole cooking process to ensure the beef becomes tender and falls apart easily.
- Shred the beef when soft: Only shred the beef when it’s soft and tender to avoid chewy pieces.
- Remove fat before reheating: If storing overnight, remove any hardened fat from the top before reheating to keep the dish light.