100% Grass-Fed Beef Italian Beef
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- 4 lb chuck roast
- Kosher salt and fresh ground pepper
- 1/4 C olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 1-2 quart beef stock
- 1/2 C balsamic vinegar
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried marjoram
- 1 teaspoons crushed red pepper flakes
- 2 teaspoons granulated garlic powder
- 2 C canned mild pepperoncini peppers
Preheat oven to 350 degrees.
Clean and dry chuck roast, then rub about 1 TB salt and 2 teaspoons of black pepper into all sides. On the stovetop, in a large Dutch oven, heat the olive oil until it is very hot, but not smoking. Add roast and brown it on all sides, 4 minutes per side, until a bit of a crust forms. Keeping the Dutch oven hot and the burner on, remove roast to a platter. Add onions and garlic to the still-hot oil and cook on medium heat for about 5 minutes, until softened. Add roast back to Dutch oven, add beef stock, balsamic vinegar, spices. Cover pan and cook for four hours, turning the roast every 45 minutes or so, until it is tender and falling apart.Cool roast slightly, then pull it apart with a large fork, using a knife to chop larger pieces. Add pepperoncini and re-heat. Season with salt and pepper, as desired.
Serve hot with provolone, Swiss, or mozzarella cheese on sandwich rolls.