| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 8 pieces
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground pepper
- 8 ounces cremini mushrooms, sliced
- 5 cloves garlic
- 1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
- 1 14-ounce can cherry tomatoes
- 3/4 cup low-sodium beef broth
- 1 cup quick-cooking polenta
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
- Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
- Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
Nutrition Facts
| Calories | 580 |
| Total Fat | 18 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 157 milligrams |
| Sodium | 1384 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 3 grams |
| Protein | 52 grams |
| Sugar | 5 grams |
| Calories | 580 |
| Total Fat | 18 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 157 milligrams |
| Sodium | 1384 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 3 grams |
| Protein | 52 grams |
| Sugar | 5 grams |
Reviews
I was excited to make this because the tomatoe sauce in the picture looked so yummy. I couldn’t find canned cherry tomatoes, so I used canned petite diced tomatoes. I cut the beef into smaller pieces after reading some reviews that the beef wasn’t tender enough. That worked great. The pepperocini and tomatoes did not break down, so I used an emulsion blender to puree the sauce. Still didn’t look like the picture, but it had good flavor. If I make this again, I will make some alterations for a better sauce.
Overall my husband and I liked this recipe. We both love polenta so we were very eager to try it. I didn’t find it spicy but my husband did; it all depends on how much you enjoy or tolerate spice. I agree with the comment that the tomatoes did not come out as a nice cream or liquid. But note, I used fresh cherry tomatoes. I’m unsure if canned cherry tomatoes would have made a difference. Overall 3 stars— great flavor and unique dish. But it didn’t WOW us or leave us saying we HAD to make it again.
Looooove it!!! It is so good! I made it exactly as stated except used fresh cherry tomatoes instead of canned. Already shared the recipe with a friend and it’s a new go-to recipe.
This was delicious! I haven’t heard of canned cherry tomatoes so I bought fresh but added them the last hour of cooking. I added fontina cheese to the polenta instead of Parmesan, just my preference. So good!
Made this recipe with the following changes: used diced tomatoes as I couldn’t find canned cherry tomatoes, used 16 oz sliced pepperoncini, started it in an Instant Pot on Stew for 30 min, then turned to slow cooker mode for 4 hours. Meat was tender and delicious. Made it for people who like a bit of spiciness, and got rave reviews. Delicious blend of polenta, beef, broth. The mushrooms were perfect in this dish. Will make it again fairly soon!
We loved this. Easy prep, cooks by itself, and delicious! I’ve never seen can cherry tomatoes here, so I used can whole tomatoes.
The 12 ounces (a whole jar) of pepperoncini has to be a typo. It ruined what would have been a good meal. I’d cut that down to a couple teaspoons.
Beef was good and tender. Recipe takes on the spice of the peppers. Didn’t turn out tomato saucy like the picture. I’d recommend following the creamy polenta directions.
Disappointing. I cut back on the pepperoncini based on other reviews. After 8 hours the beef was not fork tender. Decent flavor but based on the tenderness of the beef, I only give this 2 stars. I’m sure there are better recipes out there. Won’t make again.
Delicious and full of flavor. I found that in my crock pot it needed to cook on high instead of low to get fall-apart tender.