Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes
- 1 packet Italian dressing seasoning
- 1 cup beef broth
- 1/2 cup pepperoncini juice
- 6 pepperoncini peppers, sliced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Instructions
- Season the beef chuck roast thoroughly with salt, black pepper, garlic powder, onion powder, oregano, basil, and crushed red pepper flakes. Let it rest briefly.
- Heat the olive oil in a skillet over medium-high heat. Sear the beef until it is deeply browned on all sides.
- Transfer the browned beef to the crockpot. Add the beef broth, pepperoncini juice, sliced pepperoncini, and the Italian dressing seasoning.
- Cover and slow cook on low for about 480 minutes (8 hours), or until the beef is fork-tender.
- Once cooking is complete, shred the beef with two forks and return it to the juices in the crockpot.
- For a thicker sauce, you can reduce the liquid slightly on the stove before serving, then let it rest for a few minutes.
Notes
For extra flavor, consider adding sliced onions or bell peppers. Adjust crushed red pepper flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 150mg