Slow-Cooker Beef and Polenta

Tender, seasoned beef, slow-cooked with mushrooms, garlic, pepperoncini and tomatoes, is served atop creamy parmesan polenta finished with butter. This comforting meal is rich, flavorful, and filled with a tangy hint from the pepperoncini brine.

Total time: 8 h 42 min • Active: 8 h 42 min • Inactive: 0 min

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Ingredients

2 lbs beef chuck roast
1 tbsp Italian seasoning
0.75 tsp kosher salt
0.375 tsp ground black pepper
8 oz cremini mushrooms
5 ea garlic
12 oz pepperoncini
0.33 cup pepperoncini brine
14 oz canned cherry tomatoes
0.75 cup low-sodium beef broth
1 cup quick-cooking polenta
0.5 cup parmesan cheese
2 tbsp unsalted butter

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Slow-Cooker Beef and Polenta

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Drain and slice the pepperoncini peppers.

Slice the cremini mushrooms and peel the garlic cloves.

Scatter the sliced mushrooms and peeled garlic in the bottom of a 6- to 8-quart slow cooker.

Trim and cut the beef chuck roast into 8 pieces.

Toss the cut beef pieces with Italian seasoning, 1/2 teaspoon kosher salt, and freshly ground pepper.

Place the seasoned beef on top of the vegetable base in the slow cooker.

Add the drained and sliced pepperoncini, 1/3 cup pepperoncini brine, canned cherry tomatoes, and low-sodium beef broth to the slow cooker over the beef and vegetables.

Cover and cook on low until the beef is tender, about 8 hours.

Cook the quick-cooking polenta according to the package instructions.

Uncover the slow cooker and let stand for 5 minutes.

Remove the polenta from heat and stir in the grated parmesan cheese and unsalted butter until smooth. Season with salt and pepper to taste.

Spoon off any fat from the top of the mixture and discard.

Shred the beef with 2 forks into the mixture.

Divide the polenta among bowls and top with the shredded beef mixture.

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Adapted from www.foodnetwork.com