Wednesday, November 5, 2014

What we are eating - Basic Drip Beef

Basic Drip Beef
adapted From Pioneer Woman
This is a recipe that I somehow missed in my recent recipe tab update.  It is a family favorite in the fall/winter so I wanted to make sure and re-add it!  The beef simmers all day long on the stove and makes your house smell incredible!  The leftovers are just as good and I often turn them into BBQ beef for a great Sunday evening simple dinner.  When do I make this most often?  Usually on a Saturday when we are hanging out at home so we can enjoy the smell :-)  You could make this recipe in the crock pot as well, it just doesn't release the smell quite as well HA! 


  • 1 whole 2.5 To 4 Pound Chuck Roast
  • 1/4 cup Butter
  • 1 whole Large Onion, Sliced Thick
  • 3 cloves Garlic, Peeled
  • 1/2 cup Soy Sauce
  • 1 cup chicken broth
  • 1/2 teaspoon Salt
  • 4 cups Water
  • Toasted, Buttered Deli Rolls
  • Rosemary, Thyme, Other Spices (optional)

Preparation Instructions

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.
Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.