Description
This Crock Pot Italian Beef recipe features a tender, juicy chuck roast slow-cooked with a fragrant blend of Italian herbs, beef broth, and pepperoncini juice. The savory beef, infused with robust flavors, is perfect for sandwiches topped with provolone and pepperoncini or served over rice or mashed potatoes. Easy to prepare and ideal for feeding a crowd.
Ingredients
Scale
Beef and Seasonings
- 5 pound chuck roast
- 2 teaspoons sea salt, divided
- 2 teaspoons ground pepper, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup light brown sugar
- 1 package Italian-style salad dressing mix, dry
- ¼ teaspoon red pepper flakes
Liquid Ingredients
- 3 cups beef broth
- ½ cup pepperoncini juice from jar
Optional Toppings and Serving
- Pepperoncinis (optional for topping)
- Sub rolls (optional for serving)
- Provolone cheese (optional for serving)
Instructions
- Sear the roast. Rub the chuck roast with about a teaspoon each of sea salt and ground pepper. Heat a pan over medium-high heat and sear the roast on all sides until nicely browned to lock in flavors. Then, transfer the seared roast to your slow cooker.
- Prepare the cooking liquid. In a large bowl, whisk together the remaining sea salt, ground pepper, dried oregano, basil, parsley, onion powder, garlic powder, bay leaf, light brown sugar, Italian dressing mix, red pepper flakes, beef broth, and pepperoncini juice. Pour this flavorful mixture over the roast in the slow cooker.
- Slow cook the beef. Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the meat is very tender and easy to shred.
- Shred the meat. About an hour before the end of the cooking time, remove and discard the bay leaf. Use two forks to shred the beef directly in the slow cooker, mixing it with the juices for extra flavor. Let it cook for the final hour to absorb the flavors.
- Serve and enjoy. Serve the Italian beef shredded and hot. It’s perfect in sub rolls topped with provolone cheese and pepperoncinis with the cooking juices as au jus. Alternatively, serve it over rice or mashed potatoes for a comforting meal.
Notes
- If you prefer a spicier dish, increase the red pepper flakes according to your taste.
- For even more flavor, let the roast marinate overnight with the dry seasonings before searing and slow cooking.
- Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.
- Substitute beef broth with low-sodium broth to reduce the sodium content.
- Use crusty rolls or French bread for the best sandwich experience.
