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Italian Beef

A flavorful moist Italian Beef made with grass-fed chuck roast.
Prep Time15 mins
Cook Time10 hrs
Course: Main Course
Cuisine: Italian
Keyword: grass-fed beef, roast
Servings: 6 people


  • 12-14" skillet
  • crock pot
  • tongs
  • cutting board
  • chef's knife


  • 2.5-3 pound chuck roast or arm roast
  • 5-6 tsp kosher salt
  • 1/4 cup flour we use gluten free flour
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2/3 cup water
  • 4-5 sprigs fresh tarragon or substitute tarragon with 2 tsp anise seed
  • 2 tsp sesame seeds
  • 1 medium bell pepper (green, red, orange, or yellow) julienned


The Day Before Cooking

  • If possible, salt roast 24 hours before cooking time, using 1 3/4 tsp salt per pound of meat.

The Morning of Cooking

  • Wash and pat the chuck roast with paper towels to remove moisture. Heat skillet to medium-high. Add olive oil to hot skillet. Dip the chuck roast in flour. Sprinkle freshly ground pepper on each side of roast. Once oil is shimmering, add garlic and roast to skillet. Sear meat so both sides are lightly browned, about 1-2 minutes per side.
  • Place meat in crock pot. Carefully pour/scrape oil/garlic mixture over meat. Add 2/3 cup water. Choose 10 hour, low-heat setting on crock pot.
  • After 5 hours of cooking, tie tarragon sprigs together using butcher's twine. Add tarragon to crock pot. Sprinkle sesame seeds evenly over roast. Continue cooking.
  • About 1 hour before end of cooking time, add julienned bell pepper to roast.
  • At the end of cooking time, the beef should be very tender. Use tongs to pull apart. Serve on a bed of greens and/or crusty bread. Enjoy!


We learned the pre-salting method from Samin Nosrat in her cookbook Salt, Fat, Acid, Heat. She recommends 2 1/8 tsp salt per pound for bone-in meat and 1 3/4 tsp salt per pound boneless meat.