By MaryAnn Dwyer, The Beach House Kitchen
Ingredients (6 servings)
- 1 3 1/2-4 lb. chuck roast
- 2 Tbsp. olive oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, minced
- 1 Tbsp. Italian seasoning
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 cup red cooking wine
- 1 1/2 cups low-sodium beef broth
- 12 oz. jar giardiniera, drained
Prep time: 20 min. — Cook time: 8 hrs. 30 minutes — Total time: 8 hrs. 50 minutes
Instructions
- Season your roast generously with salt and pepper on all sides, then sear your meat in your slow cooker or a large skillet over medium-high heat on both sides in the olive oil until nicely browned, about 5 minutes per side. Once the meat is seared you will remove it to a plate.
- Cook your onions over medium heat with your minced garlic, Italian seasoning, kosher salt and pepper until the onions are somewhat softened, about 5-6 minutes, adding more olive oil, if needed.
- Deglaze with the red wine and cook until it’s reduced by half, then add in your beef broth followed by the chuck roast with any accumulated juices from the plate and the drained giardiniera.
- Cover and cook on low for 8-9 hours, or until the meat is easily shredded with two forks. Once you shred your meat continue to cook on low for 30 minutes and then it’s time to serve.
- Click here to print the recipe.
Notes
-My roast was just over 3 1/2 pounds.
-You can shred your meat with two forks right in the slow cooker with the broth. Shred it as fine as you prefer. I usually leave some bigger chunks in mine if I’m serving with sides. If I serve it on a roll, I usually shred it finer.
-I made my Italian Beef in my new Original GreenPan Slow Cooker which I highly recommend.
