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Watts Cooking

Slow Cooker Italian Chuck Roast with Peppers and Onions


  • 1 (3 lb) beef chuck roast 
  • 1 tsp onion powder 
  • 1 tsp garlic powder 
  • 1 tsp salt  & pepper
  • 3 tbsp olive oil
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce 
  • 1 cup crushed tomatoes
  • 10 pepperoncini peppers 
  • 4 cloves garlic, chopped 
  • Red pepper flakes 
  • 1 tbsp Italian seasoning
  • 3 green bells, chopped  
  • 1 onion, chopped 
  • 12 hoagie rolls 
  • 12 slices provolone cheese


Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
Heat a pan over medium high heat. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to slow cooker.
Add beef broth and Worcestershire sauce to pan. Pour mixture over the roast in the slow cooker.
Add tomatoes, pepperoncini peppers and their juice, garlic, a few red pepper flakes and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on high for 4 hours. Shred beef. Toast hoagie rolls. Top rolls with shredded beef and add provolone cheese and toast.


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