Roast Beef French Dip Pressure Cooker Italian Drip

I love drip beef---slow-cooked chuck roast spiced up with different peppers. Eat it with mashed potatoes or spoon it on a deli roll. Delicious!

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This is a yummy play on the old drip beef recipe my friend Hy shared with me years ago, and I made it last week as I was using up some pantry items as part of my pantry purging process.

I spy an alliteration.

Anyway, just a few things to note:

* You can easily halve this recipe. I was making a bunch so I could freeze some for later.
* You can change up the peppers however you like. I just used what I had in my pantry.
* You can use different roasts to your heart's content.
* You can serve this meat on sandwiches or with noodles or mashed potatoes.
* You can also serve it on tacos, nachos, and tostadas.
* This was very, very yummy.
* I love bullet points.

(I'm still working on my fridge, freezer, and pantry. What an odyssey it's been. I want my mommy.)

The Cast of Characters: Chuck roast, crushed tomatoes, beef stock, pepperoncinis, hot cherry peppers (sold in the pickle aisle!), and pimentos.

I didn't use the tomato paste, because it's a woman's prerogative not to use tomato paste if she changes her mind.

Start by salting and peppering the chuck roasts…

Then brown both of them in olive oil in a heavy dutch oven over high heat.

Brown them on both sides…

And remove them to a plate.

Reduce the heat to medium, then pour in the beef stock. Whisk it around and loosen up all the little bits of flavor in the bottom of the pot.

Crack open a beer. That had nothing to do with this recipe. What I meant to say is crack open a big can of crushed tomatoes…

And pour it into the pot.

Stir it around to combine…

Then pour in the jar of cherry peppers. I drained them to get rid of the really hot liquid, and if you're sensitive to spice you can add half the jar. Or you can use a jar of more mild peppers.

Next, pour in the pepperoncinis, juice and all!

The liquid in this jar is more mild, and it adds a nice tang to the meat.

Next up, crack open a couple of jars of pimentos and pour them in too!

Stir around the liquid, then put the meat back into the pot.

Submerge the meat, then put the lid on the pot and put the pot in the oven for about four hours or so. The meat should be fork-tender and falling apart. If it's not, just stick it back in the oven for 30 to 45 more minutes.

Remember: If a chuck roast is tough it hasn't cooked long enough. A tough roast often tricks people into thinking they've overcooked it, but actually the opposite is true.

This is optional, but if you have the time (which I did) you can put the pot in the fridge overnight and allow the fat to harden on top of the pot.

If you don't have the time, just use a ladle to carefully skim the fat off the top after the meat has cooked.

Then you can easily scoop it away in big chunks.

And yes, you could remove the meat and peppers before refrigerating, and refrigerate them separately, which would allow the fat removal to be more seamless. But I didn't want to work that hard.

Yum yum! Fat!

Leaving a little fat is fine. Then just return the cold pot to the stove…

And heat it up until everything's nice and hot.

Remove the roasts from the pot. This one pretty much fell apart, which is a very, very, very, very, very good thing.

This one stayed together, but it wanted to fall apart more than anything.

It told me.

Next, just use two forks to shred the meat into chunks. I like to keep it in chunks rather than shred it to smithereens, as I like the texture a little better. But shred to your heart's content.

Mmmmm. Meat. Me like meat.

When it's all shredded up, use a big spoon or spatula…

To return the meat to the juice.

Then just keep it warm and serve it up!

You can use a slotted spoon or tongs…

To heap the meat and peppers on a toasted deli roll. Mmmm. Yum!

Oh, and in order to be truly happy in life, you'll want to lay on a slice of mozzarella or provolone cheese…

And melt it under the broiler.

But only if you want to be truly happy, of course.

If you're like me and can't get enough peppers in your life, throw a few extras on top of the cheese.

Delicious! You'll love this, guys.

Here's the handy dandy printable.

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a10748/hot-spicy-italian-drip-beef/