When the weather turns cold, as it did in Indy this week, those low-and-slow comfort foods sound even better than usual. One of my favorite “comfort foods” growing up was always Italian beef. The mix of spicy pepperoncini and slow cooked beef is tough to beat. It’s also tough to find it made in a healthy way at any restaurant. However, Italian beef is very simple to make at home where you can control the amount of each ingredient, and the cut of beef used. For this slow cooker Italian beef recipe, I used rump roast. Other than one fat cap on the side of the roast, the meat is very lean. After cooking, simply cut the fat cap off, and you have a lean piece of protein perfect for your healthy lifestyle.
Feel free to add carrots and onions to this dish, as well. They will be flavored by the Italian beef throughout the cooking process. Additionally, the vegetables make a no-hassle side for the beef. You can serve this along with roasted potatoes, rice, or some healthy bread to soak up the juice.
Slow Cooker Italian Beef Ingredients:
- 1 Pound Rump Roast
- 2 Cups Chicken, Vegetable, or Beef Broth
- 1 Tbsp. Garlic Powder
- 1/2 Tbsp. Thyme, Basil, and Oregano (or use “Italian Seasoning” mix)
- 1 tsp. Red Chili Flake (optional)
- Salt and Pepper to taste
- 1 Jar Martinelli’s Pepperoncini, juices included
- Carrots, Onions, and potatoes for serving alongside (optional)
Slow Cooker Italian Beef Steps:
- If using, put your vegetables in the bottom of the slow cooker. Set aside.
- In a large plastic bag, combine the spices, and the place the beef on top. Shake to completely cover the meat with seasonings.
- Put the beef into the slow cooker, along with any extra spices.
- Pour the jar of pepperoncini over the top of the beef, and then pour in the broth.
- Cook for 8 hours (at least) on low. When the beef is easily shreddable, take two forks and shred the beef in the juices. Serve immediately and enjoy!