Four Ingredient Slow Cooker Italian Beef
This Crock-Pot Italian beef is so easy, and so much better than the Italian beef you can buy in the frozen tubs, guys — there’s really no comparison. If you give it a try, let me know what you think!
Servings 6
Equipment
Ingredients
- 2.5 lb boneless chuck roast
- 16 oz jar pepperoncini
- 1 cup beef broth
- A handful of whole peeled garlic cloves, or substitute minced garlic to taste
Instructions
- Place chuck roast in the bottom of your slow cooker. You can brown it first, but I generally skip that step with the slow cooker version since it doesn't seem to make a perceptible flavor difference.
- Add a cup of beef broth, a handful of whole peeled garlic cloves (or to taste -- I add a bunch because we all like garlic here and they're so good as a sandwich topping at the end), and the entire jar of pepperoncini, including liquid.
- Cook on low for 8-10 hours.
- Remove beef and shred, reserving garlic, peppers, and juice for topping sandwiches.
- Serve on French rolls with provolone or mozzarella cheese. You can also enjoy your Italian beef in a bowl or on a low carb wrap, if you're low carb, or on a gluten free bun, if you're gluten free.
Notes
You can also make this with mild pepper rings, if you prefer. Plus, you may even have leftovers for tomorrow: Italian beef makes great quesadillas.