Description
A low-carb, slow-braised beef dish infused with tangy pepperoncini and fragrant Italian herbs, perfect for an elegant meal.
Ingredients
Scale
- 2–3 lb (900–1,400 g) beef chuck roast, trimmed of excess fat (room temperature)
- 1 tbsp olive oil (for searing)
- 1 cup low-sodium beef broth (warm)
- 1/2 cup beef demi-glace (optional)
- 1/2 cup jarred pepperoncini plus 1/4 cup juice
- 1 medium onion, thinly sliced
- 3 garlic cloves, crushed
- 2 tsp dried Italian seasoning (or 1 tbsp fresh, finely chopped)
- 1 tsp smoked paprika
- 1 tsp kosher salt, to taste
- 1/2 tsp freshly cracked black pepper
- Fresh parsley, finely chopped (for garnish)
- Optional: shaved Parmesan or lemon zest (for garnish)
Instructions
- Pat the roast dry and season all over with salt, pepper, smoked paprika, and Italian seasoning.
- Heat olive oil in a heavy skillet until shimmering and sear the roast on all sides until deeply browned (2–3 minutes per side).
- Transfer the roast to a slow cooker or heavy Dutch oven.
- Scatter the sliced onion and crushed garlic around the meat.
- Pour warm beef broth and demi-glace (if using) into the vessel.
- Add whole pepperoncini and 1/4 cup of the pepperoncini juice.
- Cook low and slow: in a slow cooker set on low for 6–8 hours, or in the oven at 300°F (150°C) for 3–4 hours.
- Remove the roast and shred with two forks directly into the cooking liquid.
- Adjust seasoning with salt and splash of reserved pepperoncini juice or lemon zest.
- Finish with chopped parsley and optionally top with shaved Parmesan.
Notes
Sear well for a good flavor crust; layer acidity with reserved juice for brightness; shred while warm for moisture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow-cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 55g
- Cholesterol: 120mg