Italian beef drip (christine & the pioneer woman)

1. Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

2. 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!** Christine Note -I use the Crockpot - works great!

3. 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.

4. May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

5. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.