Pepperoncini Shredded Italian Beef
Dinner  /  February 22, 2020

Pepperoncini Shredded Italian Beef

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I love weekends where we can just relax and come and go as we please. Most of the time our weekdays are so busy anymore. Don’t get me wrong, we have a great routine in place for during the week, but sometimes it’s nice to be able to unwind on Saturday and Sunday. (Of course, I’m talking about those Saturdays and Sundays that don’t fall during soccer season.) It’s usually on those weekends that I like to prepare a nice, “homey“ dinner. You know- the kind that cooks low and slow in the oven for hours? A dinner like this Pepperoncini Shredded Italian Beef. It makes your whole house smell amazing. And when it’s done cooking, the beef is so tender that it literally falls apart and melts in your mouth.

We have developed a house full of homebodies. Seriously, it’s gotten out of hand. Sometimes when we run errands with the kids, my son will want to know all of the details. Exactly how many stores are we going to? How far are we going? How long will we be out of the house? Will we be stopping for food or snacks while we are out? What is the weather like in Nepal this time of year? That last one was a joke. Just wanted to see if you were paying attention.

And, hey, I get it. I’d rather be at home sometimes too. Especially if there is a dinner like this cooking in the oven. Lately, I have found that I don’t enjoy eating out as much anymore. First, it’s so expensive. And secondly, it never really feels like it’s worth it. Between quality of food and/or service, I’d much rather hang out with my kids at home and chow down on this shredded Italian beef.

Let me show you how I made this Pepperoncini Shredded Italian Beef 👇🏻

Preheat oven to 275 degrees.

To a large Dutch oven (or pot) over high heat, add 2 tbsp of olive oil. Heat until very hot and the oil is shimmering. Season a 4 Lb chuck roast with salt and pepper. Add the chuck roast to the pot.

Sear both sides of the roast until there is a nice, brown crust, about 3-5 minutes per side.

Remove the chuck roast from the pot and add 1 sliced sweet onion.

Cook until the onion slices are softened and slightly browned, about 2 minutes. Then add 3 minced garlic cloves and cook until fragrant, about 1 minute.

Remove the pot from the heat. Add the roast back to the pot, along with 2 cups of low-sodium beef broth, 8 oz tomato sauce, a 15 oz jar of pepperoncini peppers, 1/2 cup of the liquid from the pepper jar, 1 tbsp Italian seasoning, and 1 bay leaf. Add 1 tsp EACH of salt and pepper as well. Gently stir.

Cover with a lid and place in the oven. Cook for 3-5 hours until the meat is super tender and falling apart.

Carefully remove the roast from the pot to a cutting board. Shred the beef, discarding any fatty pieces. Add the shredded beef back to the liquid and serve. You can serve this beef as is, with sides or serve it over pasta or mashed potatoes. Or serve it in a crusty roll, melt some cheese over the beef, and have the most delicious sandwich ever.

So many possibilities….

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

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Pepperoncini Shredded Italian Beef

Cooked slow until tender perfection. This Pepperoncini Shredded Italian Beef is one of the most delicious things that you can do with a chuck roast.
Prep Time 15 minutes
Cook Time 4 hours
Servings 12 Servings
Author Maggie @ Cupcakes and Sarcasm

Ingredients

  • 2 Tbsp Olive Oil
  • 4 Lb Chuck Roast, trimmed of excess fat
  • Salt & Pepper
  • 1 Sweet Onion, sliced
  • 3 Garlic Cloves, minced
  • 2 Cups Low-Sodium Beef Broth
  • 8 Oz Tomato Sauce
  • 15 Oz Pepperoncini Peppers + 1/2 Cup Liquid from Jar
  • 1 Tbsp Italian Seasoning
  • 1 Bay Leaf

Instructions

  • Preheat oven to 275 degrees. To a large Dutch oven over high heat, add olive oil and heat until shimmering and very hot. Season your chuck roast with salt and pepper and add to the pot. Sear both sides until there is a nice brown crust, about 3-5 minutes per side.
  • Remove the chuck roast from the pot and lower the heat to medium. Add the onion slices and cook until the start to soften and brown slightly, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the roast back to the pot, along with the beef broth, tomato sauce, pepperoncini peppers, 1/2 cup of liquid from the pepperoncini jar, Italian seasoning, and bay leaf. Add about 1 tsp EACH of salt and pepper.
  • Gently stir, cover with a lid, and place in the oven. Cook for 3-5 hours until the roast is very tender and the meat is falling apart.
  • Remove the pot from the oven and then carefully remove the roast from the pot to a cutting board. Shred the meat, discarding any fatty pieces, and place the meat back in the liquid. Serve as a sandwich, over pasta, or mashed potatoes. Enjoy!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.

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