Slow Cooker Italian Chuck Roast with Peppers and Onions

Recipe View Season the chuck roast generously on all sides with onion powder, garlic powder, salt, and pepper. (Prep time: 5 minutes)

Recipe View Heat a large pan or Dutch oven over medium-high heat until very hot. Add olive oil. Sear the beef roast on all sides until deeply browned, including the edges. (Sear time: 5-10 minutes). Transfer the seared roast to your slow cooker.

Recipe View Deglaze the pan by pouring in the beef broth and scraping up all the flavorful browned bits from the bottom. Add Worcestershire sauce to the broth mixture. Pour this over the roast in the slow cooker.

Recipe View Add the crushed tomatoes, pepperoncini peppers (and a splash of their juice for extra zest), chopped garlic, and Italian seasoning to the slow cooker. Turn the roast to coat it evenly with the sauce. Cover the slow cooker and cook on High for 4 hours.

Recipe View Add the chopped bell peppers and onion to the slow cooker. Toss to combine them with the beef and sauce. Continue cooking on High for 1 more hour, or until the vegetables are tender.

Recipe View Once the beef is incredibly tender, shred it using two forks. Season the shredded beef and sauce with additional salt and pepper to taste. Keep the beef and sauce warm in the slow cooker until ready to serve.

Recipe View If making sandwiches, toast the hoagie rolls. Pile the shredded beef onto the rolls and top with provolone cheese. Serve immediately.