Slow-Cooked Italian Beef Shredded Flavor Rich
Tender, juicy, and packed with bold Italian flavor — this Slow-Cooked Italian Beef is comfort food at its best. Slow-cooked with pepperoncinis, garlic, and herbs, it practically melts into savory perfection. Perfect for sandwiches, mashed potatoes, or straight out of the pot — once you try it, you'll be hooked!
Ingredients
- 1 4–5 lb Beef Roast
- 1 Carton Beef Broth or Chicken Broth
- 2 cups Hot Water
- 1 Tbl Better Than Bouillon, Beef Flavor
- ⅓ cup White Wine
- 1/3 cup Pepperoncinis sliced
- 1/4 cup Pepperoncini Juice
- 3 Tbsp Italian Dressing
- 1 Tbsp Italian Seasoning
- 1 Onion sliced
- 8 10 garlic cloves smashed
- 1 tsp Thyme
- ½ tsp crushed red pepper flakes
- ½ tsp Salt
Instructions
Sear the Beef:
- In a lightly oiled Dutch oven brown all sides of the roast over medium heat for a few minutes.
Add Wet Ingredients:
- Pour the beef broth, hot water, white wine, Better Than Bouillon, pepperoncini juice, and Italian dressing over the roast. Stir gently to combine.
Add:
- Scatter the sliced onion, smashed garlic, pepperoncinis, Italian seasoning, thyme, crushed red pepper, and salt over and around the roast.
Cook Low and Slow:
- Cover the Dutch oven with lid and bake at: 225°F for 8–10 hours, or 275°F for 5–7 hours, or 300° for 3 - 5 hours.
- Begin checking the roast after 3 or 4 hours. Continue checking hourly and stir while checking, until the beef is fork-tender and easily shredded.
Slow Cooker Option:
- Cook on Low: 8–10 hours or High: 4–6 hours until fork tender.
Finishing Touches:
- Once cooked, remove the beef from the pot and shred with two forks. Skim the fat off the top then strain the broth to use as an Au Jus for dipping, or to make a rich gravy. There should be plenty of broth to enjoy both!
Tried this recipe?Let us know how it was!