Slow-Cooker Beef and Polenta


2 pounds beef chuck roast, trimmed and cut into 8 pieces

1 tablespoon Italian seasoning

Kosher salt and freshly ground pepper

8 ounces cremini mushrooms, sliced

5 cloves garlic

1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine

1 14-ounce can cherry tomatoes

3/4 cup low-sodium beef broth

1 cup quick-cooking polenta

1/2 cup grated parmesan cheese

2 tablespoons unsalted butter



Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart 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.

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

Meanwhile, cook the polenta as the label directs. 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


Categories: Recipes

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