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Slow Cooker Italian Beef Recipe

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3.9 from 41 reviews

This Slow Cooker Italian Beef recipe features tender, flavorful chuck roast cooked low and slow with Italian seasonings, beer broth, and tangy pepperoncini. The beef is seared before slow cooking to lock in juices, then shredded and simmered further for maximum tenderness. Served on toasted hoagie buns with melted provolone cheese and additional pepperoncini, this easy, hearty meal is perfect for a crowd or a comforting family dinner.

  • Total Time: 10 hours 25 minutes
  • Yield: 9 servings

Ingredients

Beef and Seasonings

  • 3 Pounds chuck roast
  • 1 Teaspoon grapeseed oil
  • Sea salt (as needed)
  • 1 Tablespoon Italian seasoning
  • 1 Teaspoon onion powder
  • ½ Teaspoon black pepper (coarse)
  • ½ Teaspoon fennel seeds
  • ½ Teaspoon dried thyme

Liquids and Toppings

  • 2 Cups beef broth
  • ½ Cup pepperoncini juice
  • 8 Ounces giardiniera (or use homemade giardiniera)
  • 18 Slices provolone cheese
  • 9 Hoagie buns (or similar)
  • 1 Cup pepperoncini

Instructions

  1. Salt the beef: Generously salt the chuck roast on all sides and allow it to come to room temperature, letting the salt dissolve into the meat for enhanced flavor and juiciness.
  2. Sear the meat: Heat a large Dutch oven over high heat and brush it with grapeseed oil. Sear the chuck roast on both sides for about 5 minutes until browned to lock in flavor.
  3. Deglaze the pot: Remove the roast and place it into the slow cooker. Pour half of the beef broth into the hot Dutch oven to deglaze, scraping up the browned bits from the bottom, then pour this flavorful liquid into the slow cooker.
  4. Slow cook the beef: Add the remaining ingredients—Italian seasoning, onion powder, black pepper, fennel seeds, thyme, remaining broth, pepperoncini juice, and giardiniera—into the slow cooker with the roast. Cover and cook on low for 9 hours until the beef is tender.
  5. Shred and simmer: Shred the beef directly in the slow cooker using forks, then cook for an additional hour on low to meld the flavors further.
  6. Preheat the oven: Set your oven to 400°F (204°C) to prepare for toasting the sandwiches.
  7. Toast the buns: Arrange the hoagie buns on a baking sheet, top each with two slices of provolone cheese, and place under the broiler until the cheese melts and slightly bubbles.
  8. Assemble and serve: Spoon generous portions of the shredded Italian beef onto each toasted bun, top with pepperoncini, and serve immediately for a delicious, hearty sandwich experience.

Notes

  • Allowing the roast to come to room temperature before searing helps in achieving a better crust.
  • Using grapeseed oil is ideal due to its high smoke point, but any neutral oil can be used.
  • Adjust the amount of pepperoncini and giardiniera to your spice preference.
  • Leftovers store well and can be reheated gently on the stove or in the microwave.
  • Serve with pickled vegetables or a crisp salad for a full meal.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 10 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/slow-cooker-italian-beef-recipe/