Crockpot Italian Beef!!
Ingredients:
- 4 pound boneless beef chuck roast, fat trimmed and cut into large 6 inch x 6 inch chunks
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 12 ounces whole pepperoncini peppers and their juice (one 12-ounce jar)
- 2 cups beef stock
- 1 large onion, peeled, cut in half and sliced
- 5 large cloves garlic, peeled and chopped
- 2 tablespoons dried Italian seasonings (I used McCormick
“Perfect Pinch Italian Seasoning, 84.7K
which is gluten-free) - 1 teaspoon onion powder
- 1 bay leaf
Instructions:
- Turn the slow cooker on high and add the beef stock, pepperoncini peppers, onion, garlic, onion powder, bay leaf, and Italian seasonings. Stir these ingredients to combine them.
- Cut the beef into large 6-inch chunks and cut off any fat you see. Add olive oil to a large skillet and turn the heat to high. When the pan is hot, carefully add the meat to the pan and sear on all sides, rotating every 2-3 minutes.
- Remove the meat from the pan and add it to the slow cooker, along with any pan juices from searing the meat. Make sure all the meat is in a single layer in the liquid, and cover with the lid.
- Turn the slow cooker down to low, and cook for 6 hours.
- Once the 6 hours is done turn the slow cooker down to warm.
- Drain off the cooking liquid into a bowl (there should be around 3-4
cups). Remove any of the oily fat you can. Then pour the cooking liquid through a strainer to remove any bits and pieces. - Add the liquid to saute pan, bring to a simmer on the stovetop, and cook for 4-5 minutes. Put liquid in serving dish or bowl and use for dipping.
- Remove the Italian beef from the crock pot and pull or shred it using two forks. Place it on a large plate or platter, then transfer onions and pepperoncini onto the platter. Remove any stems from the pepperoncini, then top with some shredded provolone, mozzarella, or Italian blend cheese.
Enjoy!!
