Description
The ultimate hands-off comfort food! This Italian beef practically cooks itself while you go about your day, then rewards you with the most incredible sandwich filling that’ll have everyone fighting for seconds.
Ingredients
Scale
- 3–4 pounds chuck roast (trimmed of excess fat)
- 2 packets (1 oz each) Italian dressing mix
- 16 oz jar pepperoncini peppers (with juice)
- 1 cup beef broth (low sodium preferred)
- 2 tablespoons olive oil
- 1 large onion, sliced (about 2 cups)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
- 6–8 hoagie rolls or French bread, for serving
- Provolone cheese slices (optional, for serving)
Instructions
- Trim excess fat from chuck roast and pat dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until golden brown (about 3-4 minutes per side).
- Place sliced onions and minced garlic in the bottom of your slow cooker.
- Pour beef broth, Worcestershire sauce, and half the pepperoncini juice into the slow cooker.
- Sprinkle Italian dressing mix packets over all sides of the beef, pressing gently to adhere.
- Place the seasoned beef on top of the onion mixture in the slow cooker.
- Add dried oregano, basil, and black pepper over the top of the beef.
- Arrange half of the pepperoncini peppers around the roast.
- Cover and cook on low for 8-10 hours until meat easily shreds with a fork.
- Using two forks, shred the beef directly in the slow cooker and let it absorb the juices for 15-20 minutes.
- Serve on toasted hoagie rolls with additional pepperoncini and provolone cheese if desired.