Slow Cooker Italian Beef
This Slow Cooker Italian Beef recipe creates tender, flavorful beef infused with Italian herbs and spices, perfect for sandwiches or served over rice. The slow cooking process ensures the meat absorbs all the delicious flavors, making this dish a family favorite.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 skillet
- 1 serving spoon
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Italian seasoning
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper flakes optional, for heat
- 1 jar (16 ounces) pepperoncini peppers, with juice
- to taste N/A salt and pepper
- N/A N/A Provolone cheese for serving, optional
- N/A N/A Hoagie rolls or crusty bread for serving
Instructions
- Start by seasoning the beef chuck roast with salt and pepper.
- In a skillet over medium-high heat, add olive oil. Once heated, sear the beef on all sides until browned, about 3-4 minutes per side.
- Transfer the seared roast to the slow cooker.
- In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the beef broth, add the Italian seasoning, dried oregano, crushed red pepper flakes (if using), and juice from the jar of pepperoncini peppers. Stir to combine.
- Pour this mixture over the beef in the slow cooker, then add the pepperoncini peppers on top.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, stirring it to combine with the juices.
- Serve the Italian beef on hoagie rolls or crusty bread, topped with provolone cheese if desired.
Notes
Adjust the level of spiciness by varying the quantity of crushed red pepper flakes or by using mild or hot pepperoncini.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
This dish pairs nicely with a side salad or roasted vegetables for a complete meal.