Slow Cooker Italian Beef Recipe
Tangy, slightly spicy Italian beef is slow cooked all day until it’s fall apart tender, and then shredded. Serve on a toasted sub bun for a classic meal or on it’s own for a low-carb meal.
- 1/2 cup white vinegar
- 1/4 cup finely diced onion
- 1/2 Tbsp garlic powder
- 1 tsp crushed red pepper flakes
- 14 pepperoncini peppers chopped
- 14 banana pepper rings
- 2-3 lb beef chuck roast
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 Tbsp butter
Spray slow cooker liner with cooking spray or line with a slow cooker cooking bag.
Add vinegar, onion, garlic powder, red pepper flakes, ½ of the chopped pepperoncini peppers, and ½ of banana pepper rings to bottom of slow cooker. Stir to combine.
Season one side of the chuck roast with salt and pepper. Place the seasoned side down on top of the mixture, season the other side with salt and black pepper.
Top with the remaining pepperoncini and banana pepper rings. Then top with the butter cut in slices.
Place lid on slow cooker and cook on LOW for 8 hours. Remove beef from slow cooker and shred. Return to slow cooker to soak up any residual juice and serve.
Use some of the liquid in the slow cooker for au jus if preferred.
Serve on toasted sub bun and top with the cooked pepper pieces and rings. Or for a low-carb option, serve without the bun.
Recipe provided by Make Your Meals