Slow Cooker Italian Beef

Name: Slow Cooker Italian Beef
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 6
Cuisine: American
Ingredients: 3 lb Beef Chuck Roast (3-4 pounds chuck roast — up to 4); ½ tbsp Kosher Salt (1/2 tablespoon kosher salt); 0 pieces Black Pepper (fresh cracked black pepper); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 cup Beef Broth (2 cups beef broth, divided); 1 piece Yellow Onion (1 small yellow onion, thinly sliced); 6 cloves Garlic (6 cloves garlic, smashed); 1 piece Bay Leaves (1 dried bay leaf); 1 tbsp Italian Seasoning (1 tablespoon Italian seasoning); 8 oz Pepperoncini (8 oz sliced pepperoncini peppers, plus 1/4 cup juice + sliced pepperoncini peppers); 8 oz Giardiniera (8 oz mild Giardiniera, drained (plus more for serving) + giardiniera); 4 pieces Hoagie Roll (4-6 crusty Hoagie Rolls or French sub rolls — up to 6); 0 pieces Unsalted Butter (melted butter); 0 pieces Aioli (garlic aioli); 0 pieces Provolone Cheese (sliced provolone cheese)

Slow-cooked Italian beef chuck roast with pepperoncini and giardiniera, served on toasted hoagie rolls with provolone and garlic aioli.

505 minAmerican

Servings6

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Ingredients

For 6 servings

Beef Chuck Roast3 lb · 3-4 pounds chuck roast — up to 4
Kosher Salt½ tbsp · 1/2 tablespoon kosher salt
Black Pepper0 pieces · fresh cracked black pepper
Olive Oil1 tbsp · 1 tablespoon olive oil
Beef Broth2 cup · 2 cups beef broth, divided
Yellow Onion1 piece · 1 small yellow onion, thinly sliced
Garlic6 cloves · 6 cloves garlic, smashed
Bay Leaves1 piece · 1 dried bay leaf
Italian Seasoning1 tbsp · 1 tablespoon Italian seasoning
Pepperoncini8 oz · 8 oz sliced pepperoncini peppers, plus 1/4 cup juice + sliced pepperoncini peppers
Giardiniera8 oz · 8 oz mild Giardiniera, drained (plus more for serving) + giardiniera
Hoagie Roll4 pieces · 4-6 crusty Hoagie Rolls or French sub rolls — up to 6
Unsalted Butter0 pieces · melted butter
Aioli0 pieces · garlic aioli
Provolone Cheese0 pieces · sliced provolone cheese

Make it mine in the app

Steps

1Heat a large cast iron skillet oven over medium-high heat.
2While the skillet is heating, pat the chuck roast dry with paper towels. Next, sprinkle half the salt and fresh cracked black pepper onto one side of the chuck roast.
3Once the skillet is hot, add the olive oil. Next, place the chuck roast in the skillet salt side down. Sprinkle the remaining salt and more black pepper on the other side of the beef.
4Sear the beef for 6-8 minutes on each side until it has developed a golden brown crust. Remove the beef from the skillet and transfer it to the slow cooker.
5Lower the skillet heat and add 1/4 cup of beef broth to deglaze the pan. Bring the heat back to medium-high and add the sliced onions and smashed garlic. Cook for 2-3 minutes.
6Pour the onion and garlic mixture over the beef in the slow cooker.
7Next, add the bay leaf, Italian seasoning, pepperoncini peppers and their juice, giardiniera, and the remaining beef broth.
8Cover the slow cooker and cook on low for 8-10 hours or on high until 6-8 hours until the beef is fork tender and easy to shred. Use two forks to shred the beef and then stir so the juice and beef are well combined.
9Assemble the Sandwiches:
10Preheat the oven to 400 degrees. Split the rolls lengthwise and place on a parchment lined sheet pan. Brush the rolls with melted butter and toast for 5-10 minutes until lightly toasted. Remove the tops of the rolls from the sheet pan, spread on a bit of the garlic aioli, and set aside. On the bottom roll, spread some of the garlic aioli and then pile on your desired amount of Italian beef, extra giardiniera, and pepperonicini peppers, and then top with cheese. Return the sheet pan to the oven and bake until the cheese has melted. Remove from the oven, top with the other half of the rolls, and serve!