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!
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.
Easy Braised Italian Beef Recipe
- 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
- 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!
- 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.