Beef Drip Sammy

Could this be any more of a comfort food? Usually comfort food is like meatloaf or mac and cheese. But I'm including this sandwich. Oh the goodness!

Beef Drip Sandwichs

Ingredients

    * 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
    * 1 can Beef Consomme Or Beef Broth
    * 3 Tablespoons (heaping) Italian Seasoning
    * 1 teaspoon Salt
    * ¼ cups Water
    * ½ jars (16 Oz) Pepperoncini Peppers, With Juice
    * Buttered, Toasted Deli Rolls
    * Provelone Cheese to melt on top


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. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

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. Make sure you toast your bread or the bread will become a soggy mess.