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Slow Cooker Italian Beef in Garlic-Herb Olive Oil with Toasted Bread
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Slow Cooker Italian Beef in Garlic-Herb Olive Oil with Toasted Bread

4 h 20 minServes 6Nutri-Score C€€
from @kendriyanawilson7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (left whole)Meat1.4 kg
  • Italian parsley (finely chopped)Produce30 g
  • garlic (whole head, finely chopped)Produce1 piece
  • red chili pepper flakes (about 1 tbsp, adjust to taste)Spices3 g
  • Italian seasoningSpices6 g
  • garlic powderSpices4 g
  • salt (go light)Spices4 g
  • black pepper (freshly ground)Spices2 g
  • extra virgin olive oilPantry240 ml
  • white wineBeverages120 ml
  • bread (cut into slices)Bakery400 g
  • provolone cheese (sliced)Dairy150 g
  • balsamic glazePantry40 ml

per serving

Nutrition

798kcal

Carbs
35 g
Proteins
41 g
Fat
55 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl
  • Baking tray
  • Tongs

step by step

Method

  1. Season the chuck roast

    • Place the chuck roast in the slow cooker.
    • Scatter the chopped parsley and garlic over the meat.
    • Season with red chili pepper flakes, Italian seasoning, garlic powder, salt and pepper.
    Step 1

  2. Add the oil and wine

    • Pour the extra virgin olive oil over the meat.
    • Add the white wine.
    Step 2

  3. Slow cook the beef

    • Cover and cook on high, or on low for longer.
    • Spoon some of the juices over the meat every so often.
    Step 3

  4. Toast the bread

    • Slice the bread and toast it until golden.
    Step 4

  5. Shred the meat

    • Shred the cooked beef in the slow cooker and keep it in the oil.
    Step 5

  6. Plate and serve

    • Arrange the toasted bread around the edge of a large serving dish.
    • Spoon the shredded meat and all of the olive oil into the center.
    • Serve with provolone on the bread, topped with meat and a drizzle of balsamic glaze.
    Step 6
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