Hot & Spicy Italian Drip Beef
- 2 Tablespoons Olive Oil
- 2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)
- Salt And Pepper
- 32 ounces, fluid Beef Stock
- 1 can 28 Ounce Crushed Tomatoes
- 1 jar (16 Ounce) Pepperoncinis, With Juice
- 1 jar (16 Ounce) Hot Cherry Peppers, Drained
- 2 jars (4 Ounces Each) Pimentos
- 1 Buttered, Toasted Rolls (optional)
- 1 Provolone OR Mozzarella Cheese
- Produce
- 28 ounce crushed tomatoes (1 can)
- Pepperoncinis, With Juice (1 jar)
- Meat
- Chuck, whole (2)
- Canned Goods
- Beef stock (32 ounces, fluid)
- Cooking & Baking
- Cherry peppers, Hot (1 jar)
- Olive oil (2 Tablespoons)
- Salt and pepper (1)
- Dairy
- Provolone or mozzarella cheese (1)
- Other
- 2 jars (4 Ounces Each) Pimentos
- 1 Buttered, Toasted Rolls (optional)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published September 4, 2012 (5 months ago).
127 people saved this recipe.
