Italian Beef recipe
Servings: 12 servings
Calories: 433.66cal
Easy shredded Italian Beef made in the crockpot, just six ingredients! Tender chuck roast is simmered in a tangy broth for fall-apart goodness, perfect for serving on sandwiches.
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Ingredients
- 3-4 pound beef roast (chuck or blade recommended)
- 1 package Italian dressing mix or garlic herb seasoning (about 2 tbsp)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ cups low-sodium beef broth
- 1 jar pepperoncini peppers (12oz or 375ml)
- 12 sub or hoagie rolls
- 12 slices provolone, Havarti, or mozzarella cheese
Instructions
- Place the beef into a 4- to 6-quart slow cooker. Season all over with dressing mix or seasoning, salt, and pepper.
- Pour the broth and ½ cup of the brine from the jar of pepperoncini peppers into the bottom of the slow cooker. Add ½ cup sliced pepperoncini peppers on top of the roast. (For less spice, use only the brine and no peppers.)
- Cover the slow cooker and cook on low for 10 to 11 hours, until the beef is fall-apart tender. (To cook it more quickly, cut the beef into 3 to 4 smaller pieces and cook for 8 hours.)
- Shred the beef in the juices and serve on buns with cheese and additional pickled pepperoncini peppers or as desired.
Video
Notes
- Spice level: With 1/2 cup pepperoncini juice and no peppers, this beef has good flavor but is not spicy. You can up the spice level by adding more juice or adding in the sliced peppers.
- For serving: Italian beef is commonly served with giardiniera, but we love it just with the pepperoncini and some cheese on a toasted ciabatta bun.
Nutrition
Calories: 433.66cal | Carbohydrates: 26.97g | Protein: 34.35g | Fat: 20.86g | Saturated Fat: 10.72g | Cholesterol: 97.56mg | Sodium: 896.13mg | Potassium: 495.12mg | Fiber: 0.62g | Sugar: 0.16g | Vitamin A: 261.14IU | Calcium: 230.96mg | Iron: 2.5mg