Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 cup beef broth
- 1 jar (16 oz) pepperoncini (with juice)
- 2 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- Salt, to taste
- ½ cup (1 stick) butter
- Hoagie rolls or ciabatta bread, for serving
- 6–8 slices provolone cheese (optional)
Instructions
- Prep the Ingredients: Trim excess fat from the beef chuck roast and gather all ingredients.
- Sear the Beef (Optional): Heat a skillet over medium-high heat, add oil, and sear the beef on all sides until browned.
- Assemble in the Slow Cooker:
- Place the seared beef in the slow cooker.
- Sprinkle Italian seasoning, garlic powder, onion powder, black pepper, and salt over the roast.
- Pour the beef broth and the entire jar of pepperoncini (including the juice) over the meat.
- Add butter on top of the roast.
- Cook Low and Slow: Cook on low for 8-10 hours or high for 4-6 hours. Low and slow yields the most tender results.
- Shred and Serve:
- Once the beef is fork-tender, remove it from the slow cooker and shred with two forks.
- Return the shredded meat to the slow cooker to soak up the flavorful juices.
- Serve on toasted hoagie rolls or ciabatta bread, topped with provolone cheese if desired.
Notes
- Serving Suggestions: Pair with crispy oven fries, a garden salad, or roasted vegetables for a complete meal.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Pro Tip: Toast the rolls lightly to prevent sogginess and add extra crunch.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low)
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 480
- Fat: 28g
- Carbohydrates: 28g
- Protein: 30g