Description
Tender beef seasoned with Italian herbs and tangy pepperoncini, slow-cooked to perfection for a flavorful meal that’s great on sandwiches or served with mashed potatoes.
Ingredients
3 to 4 pounds beef roast (chuck or rump)
1 packet dry Italian dressing mix
1 jar (16 oz) pepperoncini peppers, including juice
1 tablespoon olive oil
1 cup beef broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
- Transfer the beef to the slow cooker. Add the Italian dressing mix, garlic powder, onion powder, oregano, basil, and the pepperoncini peppers with their juice.
- Pour in the beef broth and stir to combine the seasoning mixture around the roast.
- Cover the slow cooker and cook on low for 7-8 hours, or until the beef is tender and shreds easily with a fork.
- Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to coat in the sauce.
- Serve the Italian beef on sandwich rolls and garnish with extra pepperoncini if desired.
Notes
For a spicier version, add extra pepperoncini or red pepper flakes to the slow cooker.
For a lower-sodium version, opt for low-sodium beef broth and omit extra salt.
For a vegetarian option, replace the beef with mushrooms or seitan.
Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg
