This recipe was so good. We ate it on sandwich rolls at book club.
Drip Beef by Jolyn Raleigh
1 3-4 lb chuck roast
Salt and pepper
2 T butter
Canola oil (I used Olive Oil)
2 C. Beef Broth
2 T Fresh Rosemary
1 jar pepperoncinis
2 onions (I only used 1)
Season roast with salt and pepper.
1 3-4 lb chuck roast
Salt and pepper
2 T butter
Canola oil (I used Olive Oil)
2 C. Beef Broth
2 T Fresh Rosemary
1 jar pepperoncinis
2 onions (I only used 1)
Season roast with salt and pepper.
Brown roast in pan with bottom covered with oil and add butter.
When browned put it in a crock pot. (I used a One Pot and browned it in the same pot I was cooking in ).
Put Broth and 1 C of water over roast.
Put all the other ingredients on top of the roast.
Cover and cook 4-5 hrs in crockpot. ( In the one pot use the recipe for cooking a roast )
Remove beef and shred.
Cover and cook 4-5 hrs in crockpot. ( In the one pot use the recipe for cooking a roast )
Remove beef and shred.
Return to pot to keep warm.
(I let mine simmer another hour in my one pot.)
(I let mine simmer another hour in my one pot.)
