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Italian Beef with Sweet Peppers
Andre Lewis

Italian Beef with Sweet Peppers

This Chicago-inspired beef is juicy enough for rolls but not drowned in oil. Sweet bell peppers cook until soft, while pepperoncini bring the bright bite. Slice the roast across the grain if it holds together; shred it if the chuck has crossed into fall-apart territory.
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Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 cups low-sodium beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons Worcestershire sauce
  • 2 bell peppers thinly sliced
  • 8 whole pepperoncini peppers
  • 1/4 cup pepperoncini brine
  • 10 sturdy Italian rolls for serving

Method
 

  1. Season the chuck with salt and pepper. Brown it in the oil in a hot skillet for 4 minutes per side and place it in a 6-quart slow cooker.
  2. Whisk the broth with oregano, basil, garlic powder, onion powder, red pepper flakes and Worcestershire. Pour it around the beef.
  3. Scatter the bell peppers and pepperoncini around the roast and add the brine.
  4. Cover and cook on low for 8 hours, until the beef is very tender. Rest it for 10 minutes, then slice thinly across the grain or shred into large pieces.
  5. Return the beef to the juices for 10 minutes. Split the rolls, add the beef and peppers, and spoon on enough cooking liquid to moisten without soaking through.