Slow Cooker Italian Beef
This meltingly tender Italian beef recipe is slow cooked with tangy pepperoncini and giardiniera and seasoned with an Italian dressing mix.
Servings: 6
Ingredients
- 3 pounds chuck roast cut into 4-inch chunks
- 2 tablespoons olive oil
- 1 packet (0.7 ounces) Italian Dressing and Seasoning Mix
- 8 ounces pepperoncini pepper slices + ¼ cup pepperoncini juice
- 8 ounces Giardiniera drained (use mild or spicy)
- 2 cups beef broth
- 1 teaspoon italian seasoning
- Provolone cheese slices for serving
- Giardiniera for serving
- Buns for serving
Instructions
- Pull the meat out of the fridge and let it rest for 20 to 30 minutes at room temperature.
- Heat the oil in a large skillet set over medium-high heat. Add the beef chunks to the hot oil and sear for about 4 minutes per side or until browned. Transfer the beef to the insert of your slow cooker.
- Return the skillet to the burner. Add a splash of beef broth and, using a wooden spoon, scrape up all the browned bits from the bottom of the skillet. Cook for 1 minute.
- Remove from heat and pour the liquid over the beef in the slow cooker. Sprinkle the packet of Italian Dressing Mix over the beef.
- Add the pepperoncini peppers, pepperoncini juice, and giardiniera. Season with Italian seasoning and pour in the remaining beef broth.
- Cover and cook on LOW for 8 to 10 hours or until the beef is fall-apart tender. You can also cook it on HIGH for 5 to 6 hours.
- Remove the beef from the slow cooker, transfer it to a cutting board, and shred it. Return the shredded beef to the slow cooker; cover and cook for 20 more minutes.
- Serve the shredded beef on toasted buns with provolone and giardiniera.
Notes
- Beef Cut: I used Chuck Roast, but you can also use a Brisket or a rump roast.
- Trim Excess Fat: Avoid excessive grease by removing large fat portions before cooking.
- Brown the Beef: For optimal flavor, brown the meat first and deglaze the pan to incorporate all the tasty juices.
- Soak for Flavor: Immerse the cooked beef back in the liquid in the slow cooker to enhance its juiciness and flavor for an impeccable sandwich.
- Storage: Italian beef will last up to 5 days in the fridge in an airtight container. Leftovers can also be frozen for up to 2 months.
Nutrition
Calories: 574kcal | Carbohydrates: 29g | Protein: 48g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1237mg | Potassium: 1016mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 5mg
