Chuck Roast Italian Beef
Recipe GLPR017bb9560a3fe1
A savory, slow-cooked chuck roast infused with Italian flavors from pepperoncini, fresh garlic, and aromatic herbs. The beer and beef broth create a rich, tangy braising liquid that results in tender, fall-apart meat perfect for serving over crusty bread or with vegetables.
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Ingredients
1 boneless chuck roast (3-4 pounds)
1 jar (12 oz) pepperoncini peppers, with juice
1 small onion, sliced
1 bulb garlic, minced
1 can (12 oz) beer
1 can (14 oz) low-sodium beef broth
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
Directions
Season the chuck roast on all sides with salt, black pepper, Italian seasoning, and oregano.
Heat a large Dutch oven or heavy braising pot over medium-high heat. Brown the chuck roast on all sides until a golden crust forms, about 10-12 minutes total. Remove the roast and set aside.
In the same pot, sauté the sliced onion for 2 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
Pour the beer into the pot, scraping the bottom to loosen any browned bits. Add the pepperoncini with their juice and the beef broth.
Return the chuck roast to the pot, nestling it into the braising liquid. The liquid should come at least halfway up the sides of the roast.
Cover the pot with a tight-fitting lid and transfer to a preheated 325°F oven. Braise for 3-4 hours, or until the meat is extremely tender and pulls apart easily with a fork.
Remove the roast from the pot and place on a cutting board. Let rest for 10 minutes, then shred or slice into serving portions.
Skim any excess fat from the braising liquid, then return the meat to the pot or serve over your choice of accompaniments, spooning the flavorful braising liquid over the top.
