Categories: Slow Cooker

Ingredients

• 2 lbs. beef chuck roast, trimmed and cut into 8 pieces
• 1 tbsp Italian seasoning
• Kosher salt and black pepper
• 8 oz. cremini mushrooms, sliced
• 5 garlic cloves
• 12 oz. jar pepperoncini, drained and sliced, plus 1/3 cup brine
• 14 oz. can cherry tomatoes
• 3/4 cup beef broth
• 1 cup quick-cooking polenta
• 1/2 cup grated Parmesan
• 2 tbsp unsalted butter

Directions

1. Toss the beef with the Italian seasoning, 1/2 tsp salt and black pepper. Scatter the mushrooms and garlic in a slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on LOW until the beef is tender, 8 hours.

2. Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.

3. Meanwhile, cook the polenta as directed. Remove from the heat and stir in the Parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

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