#italianbeef

(via Instant Pot Shredded Beef - a versatile low carb dinner with Italian flavors!)

Tender and flavorful Italian beef made in the crock pot with minimal effort. Perfect for sandwiches or served over mashed potatoes or rice.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1 cup pepperoncini peppers, sliced. 1/2 cup pepperoncini juice. 1 packet Italian dressing mix. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. Salt and pepper to taste. Hoagie rolls, for serving. Provolone cheese slices, for serving.

Instructions: Put the beef chuck roast in the crock pot. Add pepperoncini juice, beef broth, oregano, basil, garlic powder, salt, and pepper to a bowl. Mix the pepperoncinis and their juice together. Add the mix to the slow cooker with the beef roast. The beef should be soft enough to shred with a fork after 8 to 10 hours on low heat or 4 to 6 hours on high heat. After the meat is done cooking, use two forks to shred it and mix it with the cooking juices in the slow cooker. If you want, you can add more pepperoncini peppers and provolone cheese slices to the top of the shredded beef on hoagie rolls before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 480 minutes

A savory and tender beef recipe inspired by the flavors of Chicago, perfect for a comforting meal.

Ingredients: 3 pounds beef chuck roast. 1 cup beef broth. 1/2 cup Italian dressing. 1/4 cup pepperoncini peppers, sliced. 1 onion, sliced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. Salt and black pepper to taste. 6-8 Italian rolls.

Instructions: Place beef chuck roast in a crock pot. In a bowl, mix together beef broth, Italian dressing, sliced pepperoncini peppers, sliced onion, dried oregano, dried basil, garlic powder, salt, and black pepper. Pour the mixture over the beef roast in the crock pot. Cover and cook on low heat for 8 hours or until beef is tender and shreds easily with a fork. Remove beef from crock pot and shred using two forks. Strain the cooking liquid from the crock pot and reserve for dipping sauce. Serve shredded beef on Italian rolls, with reserved cooking liquid on the side for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

Italian beef that is soft and full of flavor that is cooked slowly in a crockpot and then put on toasted hoagie rolls with melted provolone cheese. Great for a hearty and comforting meal.

Ingredients: 3 lbs beef chuck roast. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini juice. 1 onion, sliced. 4 cloves garlic, minced. Salt and pepper to taste. 8 hoagie rolls. 8 slices provolone cheese.

Instructions: Place beef chuck roast in the slow cooker. In a bowl, mix together Italian dressing mix, beef broth, pepperoncini peppers, pepperoncini juice, onion, and garlic. Pour over the beef. Cover and cook on low for 8-10 hours or until beef is tender and falls apart easily. Remove beef from the slow cooker and shred using two forks. Return beef to the slow cooker and mix with the juices. Preheat the oven to broil. Slice hoagie rolls in half and place them on a baking sheet. Toast the rolls under the broiler for 1-2 minutes until lightly golden. Using a slotted spoon, fill each roll with the shredded beef mixture. Top each sandwich with a slice of provolone cheese. Return the sandwiches to the broiler for another 1-2 minutes until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes