Italian Beef
Experience the ultimate comfort food with this rich and savory Italian Beef recipe, a slow-cooked masterpiece bursting with bold flavors and tender perfection. Made with a well-marbled beef chuck roast and infused with a medley of Italian seasoning, garlic, pepperoncini peppers, and Worcestershire sauce, this dish creates a delectable combination of zesty, tangy, and hearty notes. Cooked low and slow in a flavorful beef broth until melt-in-your-mouth tender, this recipe shines as the perfect filling for toasted sandwich rolls. Top with creamy provolone cheese for a luscious finish, and don’t forget the side of au jus for the ultimate dipping experience. Whether served at game-day gatherings or as a comforting family dinner, this Italian Beef is a crowd-pleaser worth savoring.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 packet dry Italian seasoning mix
- 4 cloves garlic cloves, minced
- 1 medium onion, sliced
- 1 cup pepperoncini peppers, with juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 6 pieces sandwich rolls
- 6 slices provolone cheese (optional)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast with salt and black pepper on all sides.
Sear the roast in the hot oil for 2-3 minutes per side until browned. Remove from heat and set aside.
Place the sliced onions at the bottom of a slow cooker.
Add the seared chuck roast on top of the onions.
In a medium mixing bowl, combine the beef broth, dry Italian seasoning mix, minced garlic, Worcestershire sauce, and juice from the pepperoncini peppers. Stir to combine.
Pour the mixture over the beef roast in the slow cooker.
Add the pepperoncini peppers on top of the roast.
Sprinkle crushed red pepper flakes over all ingredients for extra heat, if desired.
Cover the slow cooker and cook on low for 8 hours, or until the beef is extremely tender and shreds easily with a fork.
Once cooked, shred the beef directly in the slow cooker with two forks, mixing it with the juices.
Toast the sandwich rolls if desired.
Pile the shredded Italian beef onto sandwich rolls and, if using, top with slices of provolone cheese.
Serve warm with a small dish of the cooking juices (au jus) on the side for dipping.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
