Slow Cooker Italian Chuck Roast with Peppers and Onions

11 Ratings
  • 5 9
  • 4 2
  • 3 0
  • 2 0
  • 1 0

Slow-cooked Italian beef for sandwiches. Provolone, Swiss, and Cheddar cheese are all delicious with this. My kids had hot Italian sandwiches on hoagies; I prefer mine over veggies like spaghetti squash or zoodles. Really, any veggies would work, as would mashed potatoes, rice, or grits. Don't forget to add the cheese on top if you're not doing sandwiches...it's absolutely heavenly without the bread, as well.

By Krystal Berry

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Recipe Summary

cook:
5 hrs 10 mins
total:
5 hrs 30 mins
prep:
20 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.

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  • Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.

  • Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.

  • Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.

  • Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.

  • Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Nutrition Facts

Per Serving:
717 calories; protein 33.4g; carbohydrates 74.5g; fat 30.9g; cholesterol 71.2mg; sodium 1898.4mg. Full Nutrition
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