Italian Beef
This slow cooker Italian beef is the ultimate hands-off comfort food. A chuck roast slowly simmers in a mix of beef broth, garlic, Italian seasoning, and pepperoncini until it's fall-apart tender and loaded with flavor. The meat shreds easily and soaks up the juices, making it ideal for sandwiches piled high on crusty hoagie rolls. Top them with provolone cheese or giardiniera for an extra punch. It’s a great recipe for weekend meal prep, potlucks, or game day — just set it and forget it until it’s time to eat.
Ingredients
- 1 yellow onion thinly sliced
- 1 tablespoon olive oil
- 3 pound boneless beef chuck roast
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 ounces jar pepperoncini drained stems removed and coarsely chopped
- 1 red bell pepper chopped
- 8 hoagie rolls
- 8 slices provolone cheese or mozzarella cut in half as needed to fit on sandwiches
Instructions
- Place the sliced onions in the bottom of the slow cooker.
- Heat the olive oil in a large heavy skillet over medium-high heat. Season all sides of the beef with salt and pepper, then add the meat to the hot pan. Sear the beef for about 3–4 minutes per side until well browned. Transfer the browned beef to the slow cooker, placing it on top of the sliced onions.
- Pour the beef broth and Worcestershire sauce over the meat.
- In a small bowl, mix together the Italian seasoning, dried thyme, dried oregano, garlic powder, and onion powder. Sprinkle this seasoning mixture evenly over the beef.
- Add the chopped pepperoncini and sliced bell pepper to the slow cooker.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beef becomes tender and shreds easily with a fork.
- Shred the beef directly in the slow cooker using two forks. Then turn the heat to high and let the shredded meat cook in the juices for another 20 minutes.
- While the beef finishes cooking, split the sandwich rolls and place them cut-side up on a baking sheet. Toast under the broiler for about 2 minutes, until golden and crisp—watch closely to avoid burning.
- To serve, pile the shredded Italian beef onto the toasted rolls and top each with a slice of provolone cheese. Serve warm.
Notes
Store any leftover shredded Italian beef in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the meat and its juices in a tightly sealed container or freezer bag for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave until heated through.