Pepperoncini Italian Roast Beef
Transform your dinner routine with this mouthwatering Pepperoncini Italian Roast Beef, a zesty slow-cooked delight brimming with bold flavors. Featuring tender, fall-apart chuck roast, tangy pepperoncini peppers, and a savory blend of Italian spices, this recipe combines effortless prep with rich, restaurant-quality results. The roast is slow-cooked to perfection in a bath of beef broth and pepper juice, complemented by garlic, butter, and a touch of black pepper and onion powder for depth. Perfectly suited for sandwiches, served over mashed potatoes, or tucked into tacos, this versatile dish is a crowd-pleaser you’ll return to time and time again. With minimal hands-on effort and maximum flavor, this delicious Italian-style roast beef is a must-try comfort food for busy weeknights or weekend entertaining.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 pounds Chuck roast
- 1 16-ounce jar Pepperoncini peppers (with juice)
- 1 packet Dry Italian dressing mix
- 1 cup Beef broth
- 4 tablespoons Butter
- 2 Garlic cloves, minced
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
Instructions
1. Begin by patting the chuck roast dry with paper towels to remove any excess moisture. This helps ensure a good sear.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and sear the chuck roast on all sides until a golden-brown crust forms, about 2-3 minutes per side. Remove from the skillet and set aside.
3. In a 6-quart slow cooker, pour the beef broth and half of the juice from the jar of pepperoncini peppers.
4. Place the seared roast into the slow cooker. Sprinkle the dry Italian dressing mix over the top of the roast.
5. Add the minced garlic, black pepper, and onion powder to the slow cooker. Scatter the butter (remaining 3 tablespoons) over the roast.
6. Add the pepperoncini peppers, tucking some around the roast and a few on top. Use approximately 10-12 peppers, or adjust based on your heat preference.
7. Cover the slow cooker with the lid and cook on LOW for 8 hours or until the meat is tender and can be easily shredded with a fork.
8. Once cooked, use two forks to shred the roast directly in the slow cooker, mixing it with the flavorful juices and peppers.
9. Taste and adjust seasoning if needed, adding a pinch of salt or additional pepper.
10. Serve warm on crusty rolls for sandwiches, over mashed potatoes, or in tacos for a versatile and delicious meal. Enjoy!
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 12225 mg | 532% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.7 g | ||
| Protein | 358.4 g | 717% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 314 mg | 24% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 4806 mg | 102% | |
*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.
