Ingredients

4 pound boneless beef chuck roast, fat trimmed and cut into large 6 inch x 6 inch chunks

2 teaspoons salt

1 teaspoon pepper

2 tablespoons olive oil

12 ounces whole pepperoncini peppers and their juice (one 12-ounce jar)

2 cups beef stock

1 large onion, peeled, cut in half and sliced

5 large cloves garlic, peeled and chopped

2 tablespoons dried Italian seasonings (such as McCormick “Perfect Pinch Italian Seasoning”)

1 teaspoon onion powder

1 bay leaf

Instructions

Step 1: Turn the slow cooker on high and add the beef stock, pepperoncini peppers with their juice, sliced onion, chopped garlic, onion powder, bay leaf, and Italian seasonings. Stir to combine. You will reduce the heat later.

Step 2: Cut the beef roast into evenly sized 6-inch chunks, trimming off any excess fat. Season the beef pieces with 2 teaspoons of salt and 1 teaspoon of pepper.

Step 3: Heat olive oil in a large skillet over high heat. When hot, add the beef pieces and sear on all sides, turning every 2–3 minutes until browned. Remove the beef and transfer it to the slow cooker along with any pan juices, arranging the meat in a single layer in the liquid. Cover with the lid.

Step 4: Reduce the slow cooker heat to low and cook for 6 hours, until the beef is tender and easily shredded.

Step 5: After cooking, remove the lid and switch the slow cooker to warm. Carefully drain the cooking liquid into a bowl (expect about 3-4 cups), skim off any oil or fat, then strain the liquid to remove solids. Pour the strained liquid into a sauté pan and simmer on the stovetop for 4-5 minutes to reduce slightly. Transfer to a serving bowl for dipping.

Step 6: Remove the beef from the slow cooker and shred it using two forks. Arrange the shredded beef on a serving platter, then add the cooked onions and pepperoncini (remove stems). Top with shredded provolone, mozzarella, or Italian blend cheese. Heat briefly in the microwave if you want to melt the cheese.

Step 7: Serve the Italian beef hot with the reduced cooking liquid as a dipping sauce. Pair with low-carb sides like cauliflower rice, spaghetti squash, or zucchini noodles. For a non-low-carb option, use sandwich rolls to make subs, sliders, or hoagies.

Tips & Variations

For even more flavor, marinate the beef chunks with Italian seasoning and a little olive oil for a few hours before searing.

Try adding sliced mushrooms or bell peppers to the slow cooker for added vegetables.

Use a mix of provolone and mozzarella for a melty, flavorful cheese topping.

If you prefer spicier, add a pinch of crushed red pepper flakes to the slow cooker.

FAQs

Can I use a different cut of beef?

Yes, other cuts suitable for slow cooking like brisket or round roast can work, but chuck roast is preferred for its balance of flavor and tenderness.

Can I make this recipe without a slow cooker?

You can braise the beef in a covered Dutch oven in the oven at 300°F (150°C) for about 3-4 hours until tender, using the same ingredients and liquid amounts.