BEST Italian Beef
This isn't your run-of-the-mill chain restaurant Italian beef! This one's better- and probably better for you. Trust us, once you've tried this, you might not go back!
Equipment
- Dutch oven 6 qt
- Chef's knife non-serrated for slicing onion
Ingredients
- 3 lb Chuck roast
- 2 Tbsp ghee (clarified butter)
- 1/2 ea white onion, sliced
- 2 cloves garlic, smashed
- 1 c beef broth
- 12 oz jar of whole pepperoncini (can use sliced if you prefer)
- 3 Tbsp Italian seasoning (make your own blend with this easy recipe!)
Instructions
- Prep all ingredients first. Slice the onion into ~1/2 inch slices. Peel and crush the garlic cloves.
- Drain half of the liquid from the jar of pepperoncini, discard that. Save the remaining half inside the jar with the pepperoncini.
- Place Dutch oven on stovetop, turn heat to medium-high. Let pan heat for a minute. Add 2T ghee, let heat for a minute and fully melt.
- Now you can preheat the oven to 400F.
- Using tongs, carefully add chuck roast to the dutch oven. (It could splatter a bit, be prepared for that)
- Let roast sear on this side for 4 minutes. DO NOT touch the meat until that timer is done!
- Using tongs and caution, carefully flip the roast over. Set a timer for 4 minutes and do not touch the meat until then. The first side should have a beautiful dark brown color to most of it.
- Remove roast from pan, set aside on a plate. Reduce heat (medium-low, your dutch oven is probably very hot at this point!) and add onion and garlic to the pot. Stir with wooden spoon. [Do you smell that!? SO GOOD!]
- Let cook for about 1 minute, stirring occasionally. If you still see brown bits on the bottom of the pot, add a splash of beef broth and stir with wooden spoon to release all that goodness.
- Turn off heat. Move onions to the sides a bit, return roast to pot, place some onions on top. Add the remainder of the ingredients to the pot (Italian seasoning, pepperoncini, beef broth).
- Carefully cover dutch oven with lid, using hot pads place into oven on center rack. Cook at 400F for 30 minutes, then reduce heat to 300F for three hours.
- Carefully remove from oven and shred the beef inside the pot. It should be fall-apart tender! Serve on your favorite rolls, as a bowl on potatoes, or just on its own with a fork!
Notes
Suggested pairing: shredded mozzarella and (spicy) giardiniera!
Nutrition
Serving: 6ozCalories: 323kcalCarbohydrates: 3gProtein: 34gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 362mgPotassium: 651mgFiber: 2gSugar: 0.2gVitamin A: 86IUVitamin C: 1mgCalcium: 95mgIron: 5mg