For sandwiches, make slow-cooked Italian beef with peppers and onions in a crockpot. Cheddar, Swiss, and Provolone cheese all go well with this. Hot Italian sandwiches on hoagies were served to my children; I much prefer mine to vegetables like spaghetti squash or zoodles. Actually, mashed potatoes, rice, or grits would all be suitable substitutes for vegetables. If you’re not making sandwiches, don’t forget to add the cheese on top. Even without the bread, it’s incredibly divine.
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs 5 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 12 |
Ingredients
- 1 (3 pound) beef chuck roast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup crushed tomatoes
- 10 pepperoncini peppers plus a splash of their juice
- 4 cloves garlic, chopped
- 1 tablespoon Italian seasoning, or more to taste
- 3 green bell peppers, chopped
- 1 onion, chopped
- 12 hoagie rolls, split lengthwise
- 12 slices provolone cheese, or as needed
Instructions
- Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
- 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 for 4 hours.
- Add bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High for 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
| Calories | 717 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 12 g |
| Sodium | 1898 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was AMAZING! FIRST recipe I’ve felt like I need to rate, and they are all good;) Full of flavor, and I chose to put it over grits. I followed the recipe, which often I tweak it my own way. Well done! Thank you!
would it make for roast more tender if you cooked it on low and how long would you cook it on low
Terrific!! The family really enjoyed it!!
Yum…..get in my belly! Did not change a thing and would not change a thing!
this was great, meat was soft. it was actually very good the next day on tortillas.
I followed the recipe exactly and I found the flavor of the meat rather bland. In addition, my meat turned out tough and wouldn’t shred which made this even more disappointing. I will try again with a better cut of meat and see where we end up!
Great recipe to add to my rotation for 2020! I added more pepperoncinis AND juice than suggested and will continue to as it gave a nice boost to the flavor profile!
No changes. And yes will make it again!
Soooo good! We like a little kick to our food so I added pepper flakes! Had it as sandwiches, over needles and with mashed potatoes have another batch in crock pot for a potluck to serve on mini Hawaiian rolls.