Slow Cooker Italian Beef: Fall in Love with Flavor

Ingredient

– 3 pounds boneless beef chuck roast – 4 cloves garlic, minced – 1 onion, thinly sliced – 1 green bell pepper, thinly sliced – 1 red bell pepper, thinly sliced – 2 cups beef broth – 1 can (14 ounces) crushed tomatoe – 1 tablespoon dried oregano – 1 tablespoon dried basil – 1 teaspoon dried thyme – Salt and pepper to taste – 4 to 6 Italian rolls or hoagie bun – Sliced provolone cheese (optional) – Giardiniera or pepperoncini peppers for garnish (optional)

Instruction

Season and Sear: Start by seasoning the chuck roast generously with salt and pepper. In a large skillet, heat some oil over medium-high heat. Sear the roast on all sides until it’s browned, about 3-4 minutes per side. Transfer the seared roast to your slow cooker. Add Aromatics: In the same skillet, add the minced garlic, thinly sliced onion, and bell peppers. Sauté them for a few minutes until they begin to soften and become fragrant. Transfer this mixture to the slow cooker, placing it around the roast. Create the Sauce: In a bowl, combine the beef broth, crushed tomatoes, dried oregano, dried basil, and dried thyme. Mix well and pour this flavorful sauce over the roast and vegetables in the slow cooker. Cook Slow and Low: Cover the slow cooker and cook on low for about 8 hours or until the beef is tender and easily shreds with a fork. Shred and Serve: Once the beef is ready, shred it using two forks directly in the slow cooker. Allow it to soak up the flavorful sauce for a few minutes. Assemble the Sandwiches: Toast the Italian rolls or hoagie buns. Place a generous portion of the shredded Italian beef on each roll. If desired, top with sliced provolone cheese and melt it under the broiler for a minute or two. Garnish and Enjoy: Serve your Slow Cooker Italian Beef sandwiches with giardiniera or pepperoncini peppers for a burst of tangy flavor and a touch of heat.

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