This Italian Beef Dutch Oven recipe was a staple during our family game nights, and I’m happy to say our house is still the gathering spot today. Family and friends still come over, and nothing fills the kitchen with better smells, or hearts with more happiness, than a big pot of slow-braised Italian beef. I start it earlier in the day, letting the chuck roast cook low and slow until it’s fall-apart tender.
By the time everyone arrives, my Italian Beef Dutch Oven is filled with juicy, flavorful beef, ready to pile onto warm rolls. It’s the kind of meal that keeps everyone coming back for seconds (and sometimes thirds!). This Italian Beef always brings back wonderful memories, and creates plenty of new ones too, filled with laughter, friendly competition, and full, happy bellies.
Do you like this meal? Check out also my pot roast recipe and meatball soup recipe too.
Ingredients for Italian Beef Dutch Oven
- Chuck roast
- Olive oil
- Yellow onion
- Red bell pepper
- Green bell pepper
- Garlic cloves
- Italian seasoning
- Crushed red pepper flakes (optional)
- Beef broth
- Pepperoncini juice
- Pepperoncini peppers
- Salt and freshly ground black pepper
- Hoagie rolls or sandwich buns
- Optional: provolone cheese slices for serving
Instructions for Italian Beef Dutch Oven
- Preheat your oven to 300°F.
- Pat the chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 3–4 minutes per side, until nicely browned. Transfer the roast to a plate.
- In the same Dutch oven, add the sliced onion and bell peppers. Sauté for 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for 1 more minute until fragrant.
- Pour in the beef broth and pepperoncini juice, scraping up any browned bits from the bottom of the pot.
- Return the seared chuck roast to the Dutch oven. Nestle the pepperoncini peppers around the beef.
- Cover the Dutch oven with the lid and transfer it to the oven. Braise for 3½ to 4 hours, until the beef is fall-apart tender and shreds easily with a fork.
- Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir it into the juices.
- Serve the Italian beef warm on hoagie rolls, with a ladle of extra juices if you like it “wet.” Top with provolone cheese slices if desired.
Tips & Substitutions
- Pick the right beef:
Chuck roast is perfect for this recipe because it gets beautifully tender as it braises. If needed, a rump roast will also work. - Adjust the heat:
Want it spicier? Add more crushed red pepper flakes or toss in a few extra pepperoncini peppers. - No pepperoncini juice?
If you’re out, you can add extra beef broth and a splash of vinegar for a little tang. - Serving ideas:
Hoagie rolls are classic, but this shredded Italian Beef Dutch Oven is also delicious over mashed potatoes or rice for a hearty dinner.
Storage & Reheating Italian Beef Dutch Oven
- Storing:
Let the Italian Beef Dutch Oven cool completely, then transfer it (with the juices) into an airtight container. Store in the refrigerator for up to 4 days. Keeping the beef in the juices helps it stay tender and flavorful. - Freezing:
Italian Beef Dutch Oven freezes beautifully! Place the cooled shredded beef and juices in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat the beef gently in a saucepan over low heat, stirring occasionally until warmed through. If needed, add a splash of beef broth to loosen the sauce. For individual sandwiches, microwave the beef with a little juice until hot.
Italian Beef Dutch Oven
Servings: 6 people
Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional, for heat
- 2 cups beef broth
- 1 cup pepperoncini juice from the jar
- 8 to 10 pepperoncini peppers
- Salt and freshly ground black pepper to taste
- Hoagie rolls or sandwich buns for serving
- Optional: provolone cheese slices for topping
Instructions
- Preheat your oven to 300°F.
- Pat the chuck roast dry with paper towels. Season generously with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 3–4 minutes per side, until nicely browned. Transfer the roast to a plate.
- In the same Dutch oven, add the sliced onion and bell peppers. Sauté for 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for 1 more minute.
- Pour in the beef broth and pepperoncini juice, scraping up any browned bits from the bottom of the pot.
- Return the roast to the Dutch oven. Nestle the pepperoncini peppers around the meat.
- Cover with the lid and transfer the Dutch oven to the oven. Braise for 3½ to 4 hours, or until the beef is fall-apart tender and shreds easily with a fork.
- Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir it into the juices.
- Serve the Italian beef warm on hoagie rolls, with a ladle of extra juices if you like it “wet.” Top with provolone cheese if desired.
