Drip Beef

Could that really be *my* hand?  Am you sure?

Yeah, I totally had a double take, too, while eating this meal.  Less than a year ago I was a vegetarian, and had been for many years, making my own meat substitutes, marching in my own parade, and tooting my own non-meat-and-fish-horn.  And now?  I’m eating RED MEAT, shredded, on a bun.

Sure, I always made these types of meals for the Omnivore.  And I never had a problem doing that…and I never had the desire to actually taste the meaty concoctions I made for my husband.  But since renouncing my vegetarian preferences last Thanksgiving, I’ve been slowly incorporating more and more meat into my diet.

I’m not sure I like it.  Sure, it’s easier for me to do.  Easier to eat at restaurants, easier to make one main course at dinner.  But it isn’t necessarily tastier to participate in an Omnivorous lifestyle.  At least I thought that was the case until I made this sandwich.  Mmmm, mmmm good!

Italian Drip Beef (6 servings, adapted from PW)
2lb chuck roast
2 T Italian seasonings (or 2 t dried basil, dried oregano, and dried marjoram)
1 12 oz jar banana peppers
12 oz water or broth
1 tsp salt

Combine all ingredients in a crockpot and cook on low for 8 hours.  Shred before serving.
For directions for making this meal in your oven, see original source.

About 200 calories per serving.