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Home » Dinner » Easy Braised Italian Beef Recipe

Published: Nov 23, 2020 by Karly · This post may contain affiliate links

Easy Braised Italian Beef Recipe

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Juicy and full of flavor, this Easy Braised Italian Beef Recipe is the perfect dinner to feed the whole family, and it comes together in a single pot! With tangy pepperoncini peppers and bold Italian seasoning, this shredded beef can be served on its own, or on delicious hearty rolls for dunking in rich au jus. Simple!

platter with shredded italian beef recipe topped with pepperoncini, red peppers, and provolone

How To Successfully Make This Italian Beef Recipe

  • Shredded beef is all about timing, not temperature. To get that shreddable texture, you don’t stop cooking once it hits 165 degrees.
  • I prefer Morton & Bassett Italian Seasoning when I’m not using my own blend. The flavor is superior to other varieties, in my honest opinion.
  • You can also make this recipe in the crockpot! Just throw everything in there, no need to sear, and let it go on LOW for 10-12 hours.
  • If you want a thicker au jus, just gently boil down the remaining liquid after removing the meat from the pot. If you want to go that route, I recommend using a lower-sodium beef broth to prevent the au jus from becoming overly salty.

platter with easy braised italian beef recipe with melted provolone

Easy Braised Italian Beef Recipe

Hearty and full of flavor, this Easy Braised Italian Beef Recipe uses just a few simple ingredients for a shredded beef dinner the whole family will love. Serve with sliced pepperoncini, roasted red bell peppers, and melty provolone cheese, and don't forget the au jus!
5 from 1 vote
Print Pin Rate
Course: Dinner, Italian, Main, Main Course, Meal Prep, Sandwich, Slow Cooker
Cuisine: Comfort Food, Italian
Prep Time: 5 minutes minutes
Cook Time: 4 hours hours 15 minutes minutes
Total Time: 4 hours hours 20 minutes minutes
Servings: 8
Calories: 600kcal
Author: Karly Gomez

Ingredients

  • 4 lbs boneless beef chuck roast trimmed of fat and cut into large chunks
  • kosher salt & black pepper
  • 3 tablespoons olive oil divided
  • 1 large sweet yellow onion sliced
  • 2 tablespoons fresh garlic chopped
  • 2 cups beef stock
  • 1 12 oz jar pepperoncini peppers with their juice
  • 3 tablespoons Italian seasoning
  • ½ teaspoon black pepper
  • sliced pepperoncini peppers for serving
  • sliced jarred roasted red bell peppers for serving
  • 2 cups shredded provolone for serving

Instructions

  • Preheat oven to 300°. Pat dry beef roast chunks and sprinkle liberally with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the beef in a single layer, working in batches if needed, and sear for 1-2 minutes per side. Remove from pot and set aside on a large plate.
  • Add remaining 1 tablespoon of olive oil and stir in onion until coated. Cook for 4 minutes, or until lightly softened and browned. Add the garlic and cook for 1 minute more, or until garlic becomes fragrant.
  • Deglaze the pan with a splash of the beef stock, scraping up the brown bits from the bottom of the pan, then add the rest of the beef stock, the pepperoncini peppers and their juices, and the Italian seasoning and pepper.
  • Nestle the beef chunks back into the pot, covering them with as much liquid as possible, then cover and place in the oven to braise for 4 hours, or until the meat easily shreds with the twist of a fork.
  • Remove pot from oven, then gently remove meat from pot and shred. Drizzle shredded meat with some of the leftover au jus, add a few of the cooked pepperoncini peppers, then garnish with pepperoncini slices, red bell pepper slices, and top with provolone cheese. Scoop and serve on hoagies or enjoy as-is!

Notes

  • TO MAKE IN CROCKPOT: Just throw everything in there, no need to sear, and let it go on LOW for 10-12 hours.
  • If you want a thicker au jus, gently boil down the remaining liquid after removing the meat from the pot. If you want to go that route, I recommend using a lower-sodium beef broth to prevent the au jus from becoming overly salty.

Nutrition

Calories: 600kcal | Carbohydrates: 7g | Protein: 54g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 179mg | Sodium: 596mg | Potassium: 990mg | Fiber: 1g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 4mg | Calcium: 335mg | Iron: 6mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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