Description
A delicious slow-cooked beef dish with pepperoncini that is flavorful and tender.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1/2 cup beef broth
- 1/2 cup pepperoncini brine (from the jar)
- 8 whole pepperoncini peppers, drained
- 1 tablespoon minced garlic (3 large cloves) or 1 teaspoon dried garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 6–8 slices provolone cheese
Instructions
- As an optional first step, you can sear the beef roast in a little oil for 2-3 minutes each side.
- Place the chuck roast into the crockpot (whether you seared it first or not).
- Add beef broth, pepperoncini brine, whole pepperoncini peppers, garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low 7–8 hours (or high 4–5 hours) until the beef is fork-tender.
- Remove roast, shred with two forks, then return to juices to soak up flavor.
- Transfer shredded beef to a baking dish and lay slices of provolone evenly over the top.
- Broil for 2–3 minutes until the cheese is melted and bubbly. You can also melt it on top of the beef directly in the slow cooker during the last 30 minutes if preferred.
- Serve hot with your favorite no carb sides or in lettuce wraps.
Notes
- This dish is great served with low-carb sides for a complete meal.
- Adjust the amount of pepperoncini to taste for desired heat.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg