Sweet Peppers and Provolone Italian Beef
A chuck roast cooked with sliced bell peppers, onion and a mild Italian packet, then piled on rolls with melted provolone. The heat is mild and the juice is sweet.
Sweet Peppers and Provolone Italian Beef
Course: Main CourseDifficulty: Easy8
servings20
minutes9
hoursA chuck roast cooked with sliced bell peppers, onion and a mild Italian packet, then piled on rolls with melted provolone. The heat is mild and the juice is sweet.
Ingredients
3 to 4 lb boneless chuck roast
1½ cups low-sodium beef broth
2 tbsp pepperoncini brine, or 1 tbsp red wine vinegar
1 packet (about 0.7 oz) mild Italian dressing mix
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 yellow onion, sliced
3 garlic cloves, minced
1 tsp dried oregano
8 slices provolone cheese
8 Italian rolls
1 jar (12 oz) sweet pickled peppers, drained
Directions
- Put the sliced onion and garlic on the bottom of the crockpot and set the roast on top.
- Whisk the broth, brine, dressing mix and oregano and pour it around the roast.
- Cover and cook 8 hours on LOW, or 4 hours on HIGH.
- Add the bell peppers, cover again and cook 1 more hour on LOW until just soft.
- Check the roast with a thermometer. Pull it at 195 to 205°F.
- Lift the roast out, skim the fat from the juice and shred the beef.
- Return the beef to the juice and peppers and let it sit 10 minutes on WARM.
- Open the rolls, toast them, fill with beef and peppers, and lay a slice of provolone on each.
- Broil for 1 minute until the cheese melts, then serve with a cup of juice for dipping.
Notes
- Add the bell peppers late or they turn to mush. Swap the provolone for mozzarella if you like. The beef and peppers freeze together for 3 months.
Why sweet peppers instead of hot
Bell peppers and sweet pickled peppers give the beef a mild sweetness that suits kids and anyone who dislikes heat. The brine adds gentle tang without fire.
Adding peppers late keeps some texture in the finished pot.
Swaps and sides
Orange or yellow bell peppers work as well. Do not use hot cherry peppers unless you want real heat. Mozzarella melts well in place of provolone.
Serve with potato chips or a simple green salad.
Storage and the mush mistake
Keep beef and peppers together in the juice for 4 days. Reheat covered over low heat.
The common mistake is cooking the peppers the whole time. They go gray and fall apart, and the juice turns watery.
Serving a crowd
Set the beef and peppers on warm in the juice and let people build their own. Keep the rolls in a low oven wrapped in foil so they stay soft inside. Put out extra provolone and a bowl of the sweet pickled peppers for anyone who wants more bite.
Sweet Peppers and Provolone Italian Beef at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 12, led by to 4 lb boneless chuck roast, low-sodium beef broth, pepperoncini brine, packet (about 0.7 oz) mild Italian dressing mix
Tips for Sweet Peppers and Provolone Italian Beef
Add the bell peppers late or they turn to mush. Swap the provolone for mozzarella if you like. The beef and peppers freeze together for 3 months.
Sweet Peppers and Provolone Italian Beef FAQ
How long does Sweet Peppers and Provolone Italian Beef take?
Sweet Peppers and Provolone Italian Beef takes 9 hours of cooking after 20 minutes of prep.
How many people does Sweet Peppers and Provolone Italian Beef serve?
This recipe makes 8 servings.
What do I need to make Sweet Peppers and Provolone Italian Beef?
12 ingredients, led by to 4 lb boneless chuck roast, low-sodium beef broth, pepperoncini brine, packet (about 0.7 oz) mild Italian dressing mix. Amounts are in the recipe card above.
Part of: 5 Italian Beef Sandwiches Crockpot Recipes That Stay Juicy
