Thursday, March 24, 2011

PW Italian Drip Beef

Have  y'all ever tried this?  We made this yesterday to share for Survivor night and it was a big hit.  We've made it several times because it is so easy and pretty affordable when you get the meat on sale.  Of course, we tweaked it a little to fit our lifestyle better.

Italian Drip Beef
1 whole beef roast (2-4 lbs)
1 can beef consumme soup
1/2 jar pepperchinni (sp) peppers
1/4 c. water
3 Tbsp. Italian seasoning
Salt & pepper
4-6 hoagie rolls (will probably serve 8-12 sandwiches, depending on your # of mouths to feed)
sliced provolone cheese

In your crockpot, place in your big ole piece of meat.  Pour in beef consumee soup, water, Italian seasoning, salt, pepper, and half the jar of peppers with juice.  Turn on low and cook for 5-6 hours, or until meat is tender.  You will know when the beef is done when you insert a fork, twist and the meat just starts falling.  Get all of your meat "shredded" and placed in a dish.  Keep your juice!  Grab your hoagie rolls and split open.  Drizzle a bit of the juice down each side of the bun.  Top with desired amount of meat and a few peppers.  Top with a slice or 2 of provolone cheese.  Wrap each sandwich in aluminum foil and place in oven for 5-6 minutes to get the bread time to get toasty and the cheese ooey gooey.  While sandwiches are heating, ladel up individual portions of the juice for dipping your sandwich.  It is sooo fine! 


Hope y'all enjoy!


  1. Yummy! And I would LOVE for you to send me some crock pot recipes!