One Amazing recipe

I got hooked on the Pioneer Woman blog a few months ago.  Oh my.  She has some sinful recipes on that site.  I needed something easy to make that tasted amazing (you know the recipe I mean…the “it looks like I  slaved for hours in the kitchen but it only took me 10 minutes tops!” recipes) so I made this last night.  It was amazing. It was easy.  Go make it.  So worth it!

Here is the recipe very simply written. Go to her blog for the wonderful pictures.  I added a few extra things to my recipe to spice it up  and that is included below.  

Italian Beef Dip Sandwich’s

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds (I used a 3.5 lb roast)
• 1 large bottle Beef stock
• 2 packets of Italian Seasoning (I used the dry seasoning mix for dressing)
• 1 teaspoon Salt
• ½ jars (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

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.

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.