Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 tablespoon homemade italian seasoning
- 1 cup low-sodium beef broth
- ½ cup sliced pepperoncini with juice
- ½ cup sliced banana peppers with juice
- 1 small onion thinly sliced
- 4 cloves garlic minced
- salt to taste
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle the roast with the homemade Italian seasoning.
- Add the broth, onion, garlic, pepperoncini with juice, and banana peppers with juice.
- Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours until the beef is tender and shreds easily.
- Shred the beef directly in the slow cooker, then stir to coat it with juices, adding salt to taste.
Notes
For added heat, consider using hot banana peppers.
This recipe can be served on hoagie rolls for an Italian beef sandwich.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8-9 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg