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Crockpot Italian Beef

Crockpot Italian Beef Recipe

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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast, trimmed
  • 1 cup beef broth
  • 1 cup sliced pepperoncini, plus 1/4 cup brine
  • 1 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 6 hoagie rolls
  • 6 slices provolone cheese

Method
 

  1. Season the 3 lb chuck roast with 1 tsp kosher salt and 1/2 tsp black pepper, then sear in 2 tbsp olive oil over medium-high heat, about 3 minutes per side, until browned.
  2. Layer the sliced onion and 4 cloves minced garlic in the slow cooker, set the roast on top, and add 1 cup beef broth, 1 cup pepperoncini with 1/4 cup brine, 1 tbsp oregano, 1 tsp basil, and 1/2 tsp red pepper flakes.
  3. Cover and cook on low for 6 hours, until the beef reaches 200°F (93°C) and shreds easily.
  4. Shred the beef with two forks, discard excess fat, and stir it back into the juices.
  5. Pile the beef onto 6 split hoagie rolls, top with provolone cheese, and broil for 1 to 2 minutes until melted.

Notes

The beef actually tastes better the next day, so this is a good one to make a day ahead and reheat gently before serving. If you want less tang, rinse the pepperoncini before adding them to the pot.