Dump pepperoncini peppers over beef roast, along with 3 ingredients, into slow cooker for a tender dinner it's always a yes in my house

This slow cooker Italian beef is a true dump-and-go weeknight saver: you literally pour a jar of pepperoncini peppers over a beef roast, add three pantry ingredients, and let the slow cooker do the work. The result is fork-tender, tangy, and savory shredded beef that makes excellent sandwiches. Italian beef has roots in Chicago’s Italian-American community, where thinly sliced, highly seasoned beef is piled into rolls; this is a stripped-down, 5-ingredient, home-cook version designed for busy days but still full of that peppery, garlicky character.

Pile the shredded Italian beef onto toasted hoagie rolls or sturdy sandwich buns and spoon some of the cooking juices over the top. Add provolone or mozzarella if you like it cheesy, and extra pepperoncini for a little bite. On the side, a simple green salad, roasted broccoli, or a pan of oven fries works well. This beef is also great over creamy polenta or mashed potatoes if you’d rather skip the bread, and any leftovers make excellent next-day grain bowls or quesadillas.

Servings: 8

3 to 4 pounds boneless beef chuck roast, excess fat trimmed

Place the raw beef chuck roast in the bottom of a large slow cooker, fat side up if there is a visible cap of fat. This positioning lets the fat slowly baste the meat as it cooks.

Sprinkle the dry Italian salad dressing mix evenly over the top and sides of the roast, followed by the kosher salt. This creates a simple, flavorful seasoning layer that will dissolve into the cooking juices.

Open the jar of pepperoncini peppers and pour the entire contents—peppers and brine—directly over the seasoned beef roast in the slow cooker. The brine adds tang and moisture, while the peppers slowly soften and flavor the meat.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork. Avoid lifting the lid frequently, as that significantly slows down the cooking time.

Once the beef is fork-tender, use two forks to shred it directly in the slow cooker, discarding any large pieces of fat as you go. Gently mix the shredded beef with the pepperoncini peppers and cooking juices until everything is well combined and juicy.

Taste the shredded beef and cooking liquid, and if needed, adjust the seasoning with a pinch more salt. If the mixture seems too tangy for your taste, you can stir in a small splash of water or beef broth to mellow it slightly.

To serve, lightly toast the hoagie rolls or sandwich buns if desired. Use tongs to pile the hot Italian beef and some of the pepperoncini onto each roll, then spoon a bit of the cooking liquid over the meat so the sandwiches are moist and flavorful. Serve immediately, passing extra peppers and juices at the table.

For a cheesier version, top the hot beef on each roll with sliced provolone or mozzarella and briefly run the sandwiches under the broiler until the cheese melts. If you like more heat, add a few sliced hot cherry peppers or a pinch of red pepper flakes to the slow cooker along with the pepperoncini. For a slightly richer flavor, you can sear the roast in a bit of oil in a hot skillet before placing it in the slow cooker, though the recipe is designed to work well without this step. If you prefer less tang, drain half of the pepperoncini brine and replace it with low-sodium beef broth before pouring over the roast. Leftovers can be cooled quickly, then refrigerated in their juices for up to 4 days or frozen for up to 3 months; reheat gently until steaming hot. For food safety, keep the roast refrigerated until you’re ready to cook, do not leave the slow cooker on WARM for extended periods with raw meat, and always ensure the beef reaches a safe internal temperature (at least 190°F for easy shredding) before serving. Use clean utensils when shredding and handling the cooked beef, and discard any leftovers that have been at room temperature for more than 2 hours.