Chicago is famous for its beef studded with pepperoncini peppers. This iconic recipe slow-cooks to perfection.
SLOW COOKER SIZE: MEDIUM
3 tablespoons canola oil
1 boneless beef chuck roast (about 2 pounds)
1 teaspoon dried minced garlic
1 tablespoon dried Italian seasoning
½ cup jarred pepperoncini peppers, with liquid
1 cup beef broth
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the canola oil.
2.Heat the remaining 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the roast and brown well on each side, 8 to 10 minutes. Place the meat in the slow cooker. Sprinkle with the garlic and Italian seasonings. Sprinkle the peppers over all. Pour the beef broth over all.
3.Cover and cook on Low for 6 to 8 hours, or until the meat is tender. Remove the roast. Using the tines of two forks, shred the meat. Return the meat to slow cooker and serve with collected juices.
PER SERVING: 436 CALORIES ★ FAT 34 G (70%) ★ NET CARBS 1 G (1%) ★ PROTEIN 30 G (27%)