This recipe is from my mama’s kitchen! It’s spicy, zesty, easy shredded Italian beef. There are many versions of this recipe out there, but none are as simple and delicious as this one. You can make my Mama’s Italian Beef recipe for a quick dinner during a busy week or if you’re hosting a large party. Serve on a roll, with potatoes, or my personal favorite, a few baguette slices and a big green salad.
WARNING: This Italian Beef is so good you may not be able to stop eating. Overeating may cause belly aches. Also, going for your third or fourth serving may upset people still working on their first serving who may want more (Brad). Eat at your own risk.
INGREDIENTS
- Chuck Roast: is a hunk of meat with great fat marbling which will provide flavor.
- Jar of Peperoncini: the juices tenderize the meat while cooking and add spice and zestiness. (Hint: take seeds out of peppers for less spice.)
- Italian Dressing Mix: dry seasoning packet found near the salad dressings.
STEPS
Assemble the Ingredients: Yep! Just three things!
Slow Cook: Add everything to the slow cooker and cook until beef is tender. On low for about 8 hours.
Shred the Beef: Shred the beef on a cutting board. Discard any super fatty pieces. Place shredded beef back in the slow cooker for 15-30 minutes.
Tips + Tricks
Store in the refrigerator for up to 1 week or in the freezer for 2-3 months.
This recipe was originally posted on Mother’s Day 2024 for my Mama, who taught me how to make simple delicious meals. Weeknights are always busy. No matter how we ate dinner – running out the door shoving food in our mouths, microwaving leftovers after late-night practice, or actually sitting down and eating together – we always knew dinner was made with love. xxoo
Mama’s Italian Beef
INGREDIENTS
- 3-4 lbs Chuck Roast
- 1 jar Peperoncini sliced
- 1 pkg Italian Dressing Mix
INSTRUCTIONS
- Place beef in the slow cooker.
- Pour the jar of peperoncini with juice and dressing over the beef. Cook until tender for about 8 hours.
- Shred the beef on a cutting board. Discard any super fatty pieces. Place shredded beef back in the slow cooker for 15-30 minutes.
- Serve on a roll, with potatoes, or my personal favorite, a few baguette slices and a big green salad.
We had company at the cottage this weekend and I decided to try this recipe knowing we were going to have a busy day and not much time to cook. It was super simple-(how hard can it be with just 3 ingredients) and delicious. Everyone loved it. We ate it over Brioche buns and had baked beans as a side. I did read Megan’s warning about people going back for 3rds and not leaving enough for everyone, so I made two 3lb roasts for 8 people. We had a little left over which was just as good 2 days later.
Hey people!!!!!
Good mood and good luck to everyone!!!!!