Slow Cooked Italian Beef
1. Overview
This slow-cooked beef becomes tender enough to pull apart with a fork and takes on plenty of savory flavor from the broth, Italian seasoning and pepperoncini. The peppers add a mild tang that works especially well with the rich beef. Serve it in a bowl with its juices or pile it into toasted sandwich rolls for a hearty meal.
Why You'll Love It
- ✓ Fork-Tender Beef: Slow cooking gives the beef plenty of time to soften and become easy to shred.
- ✓ Tangy Pepperoncini: Mild pepperoncini add acidity and a little bite that balances the rich beef.
- ✓ Hands-Off Cooking: After a short preparation, the slow cooker does most of the work while the beef cooks slowly in the seasoned broth.
2. Ingredients
- 1.5 kg Beef chuck roast
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Olive oil
- 1 medium Yellow onion, sliced
- 4 cloves Garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp Dried oregano
- 350 ml Beef broth
- 150 ml Pepperoncini brine
- 150 g Pepperoncini peppers, drained
- 1 Green bell pepper, sliced
- 2 tbsp Unsalted butter
- 1 tbsp Fresh parsley, chopped
3. Instructions
9 StepsPat the beef dry with paper towels and season all sides with the salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 3–4 minutes per side until browned. Transfer the roast to a slow cooker.
Add the sliced onion and minced garlic to the skillet. Cook for 2 minutes, stirring occasionally, then scrape the softened onions and garlic into the slow cooker.
Sprinkle the Italian seasoning and dried oregano over the beef. Pour in the beef broth and pepperoncini brine. Add the pepperoncini and sliced green bell pepper around the roast.
Cover the slow cooker and cook on LOW for 7 hours, or until the beef is very tender and pulls apart easily with a fork.
Carefully transfer the cooked beef to a large plate or cutting board. Let it rest for 5 minutes.
Shred the beef with two forks, removing any large pieces of excess fat. Return the shredded beef to the slow cooker and stir it into the cooking juices and vegetables.
Stir in the butter and let the shredded beef sit in the hot juices for 5–10 minutes before serving.
Spoon the beef and vegetables into serving bowls with some of the cooking juices. Garnish lightly with chopped parsley and serve warm.
