Slow-Cooked Italian Beef with Roasted Sweet Peppers
Tender, slow-cooked Italian beef simmered in a rich gravy with roasted sweet peppers, perfect for sandwiches or a hearty main dish. This italian-inspired beef ready in about 215 minutes pairs beef chuck roast, large yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef chuck roast
- 3 medium (mixed colors) sweet bell peppers
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Core and slice 3 medium sweet bell peppers into 1/2-inch strips. Toss with 1 tbsp olive oil and 1/2 tsp salt, spread on a baking sheet, and roast for 20 minutes until tender and slightly charred.
- Step 2: Meanwhile, peel and thinly slice 1 large yellow onion and mince 4 garlic cloves. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs beef chuck roast with 1 tsp salt and 1 tsp black pepper, then sear the roast for 4-5 minutes per side until browned all over.
- Step 3: Remove beef and add sliced onion and minced garlic to the pot. Sauté for 5 minutes until translucent and fragrant. Add 2 cups beef broth, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp crushed red pepper flakes. Return beef to pot, cover, and transfer to 300°F oven for 3 hours, until meat is tender and shreddable.
- Step 4: Remove beef and shred with two forks. Stir roasted peppers into the sauce, then return shredded beef to pot. Simmer on stovetop over low heat for 10 minutes until flavors meld and sauce thickens slightly. Serve hot on crusty rolls or over polenta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Italian Beef with Roasted Sweet Peppers take to make?
Total time is about 215 minutes (25 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Italian Beef with Roasted Sweet Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Italian Beef with Roasted Sweet Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Italian Beef with Roasted Sweet Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Italian Beef with Roasted Sweet Peppers?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
