This cozy Slow-Cooker Beef and Polenta is made with tender beef chuck roast, sliced cremini mushrooms, aromatic garlic, and a bright, tangy sauce featuring pepperoncini, their brine, cherry tomatoes, and Italian seasoning. The result is a rich, savory main course served over creamy, cheesy polenta, perfect for a deeply satisfying weeknight dinner, and yielding 4 servings.

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Slow-Cooker Beef and Polenta Ingredients

For the Beef:

• 2 pounds beef chuck roast, trimmed and cut into 8 pieces
• 1 Tablespoon Italian seasoning
• Kosher salt and freshly ground pepper

For the Slow Cooker & Sauce:

• 8 ounces cremini mushrooms, sliced
• 5 cloves garlic, smashed or roughly chopped
• 1 (12-ounce) jar pepperoncini, drained and sliced, plus 1/3 cup brine
• 1 (14-ounce) can cherry tomatoes (or diced tomatoes)
• 3/4 cup low-sodium beef broth

For the Polenta:

• 1 cup quick-cooking polenta
• 1/2 cup grated parmesan cheese
• 2 Tablespoons unsalted butter

How To Make Slow-Cooker Beef and Polenta

1. Prepare the beef: Toss the cut beef chuck pieces in a medium bowl with the Italian seasoning, 1/2 teaspoon of salt, and a few grinds of pepper until well coated.
2. Load the slow cooker: Scatter the sliced cremini mushrooms and the 5 cloves of garlic across the bottom of a 6- to 8-quart slow cooker. Place the seasoned beef pieces on top of the mushrooms and garlic.
3. Add the sauce ingredients: Add the sliced pepperoncini, the reserved 1/3 cup of pepperoncini brine, the cherry tomatoes (with their juice), and the low-sodium beef broth to the slow cooker.
4. Slow cook: Cover the slow cooker and cook on the LOW setting until the beef is completely fork-tender, which should take 8 hours.
5. Shred the beef: Once cooked, turn off the slow cooker and remove the lid. Let the stew stand for 5 minutes. Use a large spoon to skim and discard any excess fat that has risen to the surface. Use two forks to coarsely shred the beef directly in the sauce.
6. Cook the polenta: While the beef rests, cook the quick-cooking polenta according to the package directions.
7. Finish and serve the polenta: Remove the cooked polenta from the heat. Stir in the 1/2 cup of grated parmesan cheese and the 2 tablespoons of unsalted butter until the polenta is smooth and creamy. Season the polenta to taste with salt and pepper. Divide the warm polenta among four bowls and top generously with the shredded beef mixture.

Recipe Tips

• Use the Brine: Do not throw away the pepperoncini brine! Adding 1/3 cup of this brine is a fantastic shortcut. It provides all the necessary acidity, salt, and tang to tenderize the beef and create a bright, complex sauce without needing vinegar.
• Skimming the Fat: Beef chuck roast is a fatty cut. Skimming the excess fat off the surface of the sauce after cooking helps ensure the final dish has a clean, rich flavor without being overly oily.
• The Right Polenta: Since the beef takes 8 hours, use quick-cooking polenta (sometimes called instant polenta). Traditional, slow-cooking polenta takes up to an hour and will not work for this timing.
• Keep it Simple: There is no need to sear the beef in this recipe. The long cook time and the high acidity from the tomatoes and pepperoncini brine ensure the chuck roast breaks down beautifully, keeping this recipe extremely easy.

What To Serve Slow-Cooker Beef and Polenta

The creamy polenta is the perfect base for the rich Slow-Cooker Beef and Polenta mixture. Since the meal is heavy and savory, serve a side that is fresh and bright. A simple arugula salad dressed with just olive oil, lemon juice, and shaved Parmesan offers a peppery counterpoint. A side of garlic green beans or simple steamed asparagus also works well to cut through the richness.

How To Store Slow-Cooker Beef and Polenta Leftovers

• Refrigerate: Store the shredded beef and sauce mixture (separate from the polenta) in an airtight container in the refrigerator for up to 4 days. Store leftover polenta separately; it will solidify as it cools.
• Freeze: The shredded beef and sauce mixture freezes very well. Once completely cooled, transfer it to a freezer-safe container, leaving some space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Do not freeze the polenta, as it will become crumbly and watery when thawed.

Slow-Cooker Beef and Polenta Nutrition Facts

• Calories: 750 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 150mg
• Sodium: 700mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 50g

Frequently Asked Questions

• What if I don’t have pepperoncini brine? If you do not have 1/3 cup of pepperoncini brine, you can substitute it with a mixture of 1/4 cup low-sodium beef broth and 1 Tablespoon of red wine vinegar. The vinegar provides the necessary tang and acidity to help tenderize the beef.
• Can I use frozen vegetables instead of fresh mushrooms and garlic? You should use fresh garlic for the best flavor. However, you can substitute the cremini mushrooms with 8 ounces of frozen, pre-sliced mushrooms. Add them directly to the slow cooker with the other ingredients; the long cook time will break them down perfectly.
• Can I use regular polenta instead of quick-cooking? While you could use regular polenta, it requires much longer cooking time and more active stirring, usually close to an hour. Since the beef is cooked for 8 hours, it is simpler and less time-consuming to stick with the quick-cooking variety, which is ready in minutes once the beef is done.

Try More Recipes:

• Italian Slow Cooker Beef Sandwiches With Giardiniera Aioli Recipe
• Slow Cooker Beef Paprikash Recipe
• Slow Cooker Beef With Root Vegetables Recipe