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Italian Beef Crockpot

Italian Beef Crockpot

Slow-cooked chuck roast in pepperoncini-garlic broth, shredded for dripping sandwiches. Chicago-style comfort.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8

Ingredients
  

  • Beef & Broth:
  • 3 –4 lbs 1.4–1.8 kg chuck roast
  • 1 tbsp olive oil
  • 1 onion sliced
  • 6 cloves garlic
  • 1 16 oz jar pepperoncini (with juice)
  • 1 cup 240 ml beef broth
  • 1 tbsp Italian seasoning
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper

Instructions
 

  • Optional: Sear roast in oil 3–4 min/side.
  • Add roast, onion, garlic, pepperoncini + juice, broth, spices to crockpot.
  • Cook LOW 8–9 hrs or HIGH 5–6 hrs.
  • Shred beef; return to jus.
  • Toast rolls; optional broil with cheese.
  • Pile beef + giardiniera; serve with jus for dipping.

Notes

  • Pepperoncini juice = flavor base—don’t drain.
  • LOW = tender; HIGH = faster but riskier.
  • Freeze beef in jus up to 3 months.
  • Reheat in crockpot LOW with a splash broth.
  • GF: Use GF rolls.