Slow-Simmered Italian Beef with Roasted Peppers
Tender Italian beef slow-cooked in a rich, savory broth and served with sweet roasted bell peppers for a hearty, comforting meal. This italian-inspired beef ready in about 215 minutes pairs beef chuck roast, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 cups beef broth
- 1 cup red wine
- 2 large roasted red bell peppers
- 1 tsp salt
- 1/2 tsp black pepper
- 4 rolls Italian sandwich rolls
Instructions
- Step 1: Preheat oven to 400°F. Place 2 large red bell peppers on a baking sheet and roast for 25 minutes, turning halfway, until skins char and blister. Remove, place in a bowl, cover with plastic wrap for 10 minutes, then peel and slice into strips.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper. Sear beef for 4-5 minutes per side until deeply browned; remove and set aside.
- Step 3: Add 1 medium sliced yellow onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
- Step 4: Stir in 1 tsp dried oregano and 1 tsp dried basil, cooking for 30 seconds to release aroma.
- Step 5: Pour in 3 cups beef broth and 1 cup red wine, scraping up browned bits from the pot bottom.
- Step 6: Return the beef to the pot, cover, and reduce heat to low. Simmer gently for 3 hours until beef is tender and shreddable.
- Step 7: Remove beef and shred with two forks. Return shredded beef to the pot with the juices and add the roasted red pepper strips. Stir and cook for 10 minutes to meld flavors.
- Step 8: Serve the beef and peppers hot on 4 Italian sandwich rolls, letting the jus soak into the bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Italian Beef with Roasted Peppers take to make?
Total time is about 215 minutes (20 min prep + 195 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-Simmered Italian Beef with Roasted 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-Simmered Italian Beef with Roasted 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-Simmered Italian Beef with Roasted Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Italian Beef with Roasted 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.
