Ingredients:

  • 3-4 pounds (1.4-1.8 kg) beef chuck roast
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, thinly sliced (approx. 1 cup/150g)
  • 4 cloves garlic, minced (approx. 1 tablespoon/15g)
  • 1 green bell pepper, thinly sliced (approx. 1 cup/150g)
  • 1 (15-ounce/425g) can diced tomatoes, undrained
  • 1 (10.75-ounce/305g) can condensed beef broth
  • 1 packet (1 ounce/28g) Italian dressing mix
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) dried basil
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 6-8 crusty Italian rolls (or similar)
  • Giardiniera (Italian pickled vegetables), for serving (optional)
  • Provolone cheese slices (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side).
  2. Remove beef from skillet and set aside. Add sliced onion and green bell pepper to the skillet and sauté until softened (about 5-7 minutes). Add garlic and cook for 1 minute more, until fragrant.
  3. Transfer sautéed vegetables to the slow cooker. Place seared beef roast on top of the vegetables. Pour in diced tomatoes and beef broth. Sprinkle with Italian dressing mix, oregano, basil, and red pepper flakes (if using).
  4. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is fork-tender.
  5. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the juices.
  6. Slice the Italian rolls in half. Dip each half into the juices from the slow cooker. Fill with shredded italian beef recipe. Top with giardiniera and provolone cheese (if using). Serve immediately.