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

1 teaspoon onion powder

1 bay leaf

Instructions

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

Step 2: Cut the beef into even 6-inch chunks and trim off any visible fat. Season the pieces with 2 teaspoons salt and 1 teaspoon pepper.

Step 3: Heat olive oil in a large skillet over high heat. Sear the beef chunks on all sides, rotating every 2-3 minutes until browned. Remove and place the meat with any pan juices into the slow cooker in a single layer. Cover with the lid.

Step 4: Reduce the slow cooker to low and cook for 6 hours.

Step 5: After cooking, remove the lid and switch the slow cooker to warm. Drain the cooking liquid into a bowl, skim off any fat, and strain through a sieve to remove solids. Simmer the liquid in a sauté pan for 4-5 minutes to reduce, then transfer to a serving bowl.

Step 6: Remove the beef from the slow cooker and shred or pull it apart with two forks. Arrange the beef on a platter, top with the cooked onions and pepperoncini (remove stems), and sprinkle shredded provolone, mozzarella, or Italian blend cheese. Heat briefly if needed to melt the cheese.

Step 7: Serve the Italian beef 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

Use a gluten-free Italian seasoning blend to keep the dish gluten-free.

Searing the beef adds deeper flavor but can be skipped for a quicker method.

For a spicier kick, add a few crushed red pepper flakes when adding the seasonings.

Leftovers make great sandwich fillings or can be mixed into a low carb pasta alternative.

FAQs

Can I use a different cut of beef?

Yes, while chuck roast is ideal for slow cooking, you can use brisket or shoulder roast for similar results.

How do I make this recipe without a slow cooker?

You can cook the beef in a covered Dutch oven at 300°F (150°C) for 3-4 hours until tender, adding the ingredients as directed and occasionally checking moisture levels.