Italian Beef

20 minutes Prep Time
8 minutes Cook Time
8 Servings

Chuck roasts simmers with onions, peppers, Italian seasoning and tomato sauce made with Red Gold Crushed and Whole Peeled Tomatoes.

Ingredients

  • 1 tablespoon olive oil
  • 4-5 pounds beef chuck roast
  • salt and freshly ground black pepper, to taste
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried basil
  • 2 green bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 2 medium onions, sliced
  • 2 garlic cloves, minced
  • 1/4 cup roasted red peppers, cut into strips
  • 1 jar banana peppers, cut into strips, or pepperocinis if you like more heat
  • 1 cup beef stock
  • 2 beef bouillon cubes, crushed
  • 1 (28 ounce) can Redpack® 28 oz Crushed Tomatoes in Puree
  • 1 (28 ounce) can Redpack® 28 oz Whole Peeled Plum Tomatoes in Puree
  • 8 hoagie rolls
  • 8 slices provolone cheese
  • butter, for toasting the bread

Instructions

Step one

In a large skillet heat oil over medium high heat. Season the chuck roast with salt, black pepper, pepper flakes and Italian seasoning. Brown the roast on all sides and transfer to slow cooker.

Step two

Top the roast with bell peppers, onions, garlic, roasted red peppers, banana peppers, beef broth, bouillon cubes, crushed tomatoes and whole tomatoes. Cover and set slow cooker to Low setting. Cook for 8 hours. About 30 minutes before cook time ends, remove roast to a cutting board and shred the meat using two forks. Return shredded beef to slow cooker for final 30 minutes of cooking.

Step three

Preheat broiler on High.

Step four

Butter the inside of each hoagie roll and place open face on a baking sheet. Tear cheese slices in half and place one side of the bread (are you a cheese on bottom or top?), stacking one half above the other. Place baking sheet under broiler until cheese starts to melt and bread just begins to brown. Remove from oven.

Step five

Spoon shredded meat onto rolls and top with onions and peppers. Spoon a bit of the broth over the meat. We like to serve with au jus on side for dipping!

Step six

If you want to make Instant Pot Italian Beef, sear beef in your Instant Pot using the Saute setting. You may want to cut the roast in half to make it easier to brown, remove seared meat to a plate and set aside.

Step seven

Add onions and garlic to the pot and cook to soften. Add beef broth, bouillon cubes and tomato products to the pot, scrape up any brown bits from the bottom of the pot. Add the beef back to the pot and set Instant Pot to Meat setting or Manual High Pressure and set timer for 50 minutes.

Step eight

Once time has lapsed, let pot natural pressure release for 10 to 15 minutes and if pin hasn’t dropped at the end of 25 minutes, quick release remaining pressure. Remove cooked beef to a cutting board and shred using two forks.

Step nine

Add all of the peppers (bell peppers, roasted red peppers and banana peppers to the pot and stir. Add the beef back to the pot, cover with the lid and set to Manual High Pressure, set timer for 10 minutes.

Step ten

When time has lapsed, quick release and open once the pin has dropped. Check the peppers for your desired tenderness, you may cook longer if needed using the Saute function. Continue the recipe instructions above for broiling the bread and serving sandwiches.

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