Basic Drip Beef

4.6(15)

A delicious, easy-to-make shredded beef served over toasted deli rolls. Major-league crowd pleaser!

by Ree | The Pioneer Woman·published 2010-02-03

BeefMain Courses

Servings

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prep 5 min

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Ingredients (10)

serves

Instructions (4 steps)

01Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
02Set 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.
03*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.

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Not rich — missing servings, total time, or calories.