Italian Beef Dip

4  lb.		1 whole Beef Chuck Roast, 2.5 To
10-1/2  fl. oz.		Beef Consomme Or Beef Broth
3  tablespoons		(heaping) Italian Seasoning
1  teaspoon		Salt
1/4  cup		Water
16  ounces		Pepperoncini Peppers, With Juice

Tip: For nutritional information on all the ingredients in Italian Beef Dip just click on each ingredient name. Then adjust the serving size for any Italian Beef Dip ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.