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Week Night Meals Main Dish

Anna Rosacci’s Italian Chuck Roast

  • Ready Time: 480min
    No Reviews
  • Prep Time: 10min
    Cuisine: AmericanItalian
  • Special: Gluten FreeKid FriendlyDairy-Free
  • Prep Method: Slow Cooker
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  • 3 - 4 lbs Beef Chuck Roast
  • 1 tablespoon Garlic Salt
  • 1 tablespoon Black Pepper
  • 1 - 2 jars Sliced Pepperoncinis (depending on how much broth you'd like leftover)
  • 1 - 2 cups of Beef Broth
  • 1 stick of Butter

Prep Time: 10min

Season your chuck roast on all sides with the garlic salt and black pepper. Place chuck roast in crock pot or slow cooker. Please stick of butter on top of roast and then pour in entire jar(s) of pepperoncinis and beef broth on top. Place lid on crock pot or slow cooker and set to low. Cook for 8-10 hours (no peeking!).

We recommend cooking the roast on low for 9 hours and then shredding the beef before continuing to cook on low for another hour.

Once the roast is shredded, serve on toasted baguette or other crisp bread. The beef will be extremely moist, so crisp bread is best. May also be served with cheese melted on top (simply place under broiler for 1 – 2 minutes) and dipped in the spicy broth.


Recipe by: Anna Rosacci

Cozy up to the crock pot for this delicious take on a pot roast. Watch as Anna Rosacci, granddaughter of Tony, shows us how to whip up her Italian Chuck Roast. This recipe is perfect for a busy weeknight or an easy way to spice up "the boring ol' roast." Serve it up as a toasted sandwich using some of the spicy, savory broth as a dip. Be sure to use a crusty bread as this recipe is super juicy.
You won't be sorry!


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