Slow Cooker Italian Chuck Roast with Peppers and Onions

Take some everyday chuck roast and use the slow cooker to turn it into a special sandwich filling by adding Italian pepperoncini and bell peppers.

• Preparation Time: 20 mins
• Cooking Time: 5 hr 10 mins
• Total Time: 5 hr 30 mins
• Calories: 717 Calories

Ingredients

• 1 teaspoon salt
• 1 onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 (3 pound) beef chuck roast
• 1 cup crushed tomatoes
• 2 cups beef broth
• 4 cloves garlic, chopped
• 3 green bell peppers, chopped
• 1 tablespoon Italian seasoning, or more to taste
• 10 pepperoncini peppers plus a splash of their juice
• 12 hoagie rolls, split lengthwise
• 12 slices provolone cheese, or as needed

Recipe Instructions

Step 1

Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.

Step 2

Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.

Step 3

Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.

Step 4

Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.

Step 5

Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.

Step 6

Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.