Slow-Cooker Beef and Polenta

Total time: 8 h 52 min • Active: 8 h 47 min • Inactive: 5 min

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

Steps

1. Drain and slice the pepperoncini peppers.≈ 3 min
2. Slice the cremini mushrooms and peel the garlic cloves.≈ 5 min
3. Scatter the sliced mushrooms and peeled garlic in the bottom of a 6- to 8-quart slow cooker.≈ 2 min
4. Trim and cut the beef chuck roast into 8 pieces.≈ 10 min
5. Toss the cut beef pieces with Italian seasoning, 1/2 teaspoon kosher salt, and freshly ground pepper.≈ 3 min
6. Place the seasoned beef on top of the vegetable base in the slow cooker.≈ 2 min
7. 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.≈ 2 min
8. Cover and cook on low until the beef is tender, about 8 hours.≈ 8 h
9. Cook the quick-cooking polenta according to the package instructions.≈ 7 min
10. Uncover the slow cooker and let stand for 5 minutes.≈ 5 min
11. Remove the polenta from heat and stir in the grated parmesan cheese and unsalted butter until smooth. Season with salt and pepper to taste.≈ 3 min
12. Spoon off any fat from the top of the mixture and discard.≈ 2 min
13. Shred the beef with 2 forks into the mixture.≈ 5 min
14. Divide the polenta among bowls and top with the shredded beef mixture.≈ 3 min

Yields

• 6 ea beef and polenta plated dish