Ingredients
Scale
- 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
- 1 teaspoon onion powder
- 1 bay leaf
Instructions
- Turn the slow cooker on high and add beef stock, pepperoncini peppers, onion, garlic, onion powder, bay leaf, and Italian seasonings. Stir to combine.
- Cut beef into evenly sized 6-inch chunks, trim fat, and season with salt and pepper.
- Heat olive oil in a skillet over high heat. Sear beef on all sides, then transfer to the slow cooker with pan juices.
- Set slow cooker to low and cook for 6 hours.
- Remove lid, drain cooking liquid into a bowl, skim off fat, strain, and simmer in a pan for 4-5 minutes.
- Shred beef with forks, plate with onions and pepperoncini, top with cheese, and serve with reduced liquid as dipping sauce.
Notes
- Serve with cauliflower rice, spaghetti squash, or zucchini noodles for a low-carb meal.
- Optional: Use sandwich rolls if not following a low-carb diet.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg