Description
This Crock Pot Italian Beef recipe is a flavorful and tender slow-cooked beef dish perfect for sandwiches or served over rice or mashed potatoes. Using a chuck roast and a blend of Italian herbs and spices combined with beef broth and pepperoncini juice, this hearty meal develops rich flavors over hours of slow cooking. It's an easy, set-it-and-forget-it recipe ideal for busy days or casual gatherings.
Ingredients
Main Ingredients
- 5 pound chuck roast
- 2 teaspoons sea salt, divided
- 2 teaspoons ground pepper, divided
- 3 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup light brown sugar
- 1 package Italian-style salad dressing mix (dry)
- ¼ teaspoon red pepper flakes
- ½ cup pepperoncini juice (from jar)
Optional Toppings and Serving Suggestions
- Pepperoncini (optional for topping)
- Sub rolls (optional for serving)
- Provolone cheese (optional for serving)
Instructions
- Sear the Roast: Rub the chuck roast with about 1 teaspoon each of sea salt and ground pepper. Heat a skillet over medium-high heat and sear the roast on all sides until browned. This helps lock in flavor and adds a flavorful crust. After searing, transfer the roast to the slow cooker.
- Prepare Seasoning Mixture: In a large bowl, whisk together the remaining 1 teaspoon sea salt, 1 teaspoon ground pepper, beef broth, dried oregano, dried basil, dried parsley, onion powder, garlic powder, bay leaf, light brown sugar, Italian salad dressing mix, red pepper flakes, and pepperoncini juice until well combined.
- Slow Cook the Beef: Pour the seasoning mixture over the roast in the slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, allowing the beef to become tender and infused with the aromatic Italian flavors.
- Shred Meat and Finish Cooking: About one hour before the cooking time is complete, remove the bay leaf from the slow cooker. Use two forks to shred the beef directly in the slow cooker. Stir the shredded meat into the juices and let it cook for the remaining hour to absorb more flavor.
- Serve: Enjoy the Italian beef hot. Serve as sandwiches using sub rolls with optional pepperoncini and provolone cheese for a classic Italian beef sandwich experience. Alternatively, serve the shredded beef with the flavorful jus over rice or mashed potatoes for a comforting meal.
Notes
- Searing the roast before slow cooking enhances flavor and texture.
- Adjust red pepper flakes to your desired spice level.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- If you prefer, use fresh herbs instead of dried, adjusting quantities accordingly.
- For a thicker jus, remove the beef after shredding and reduce the liquid on the stovetop before returning shredded beef.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
