Ingredients

• 2 tablespoons unsalted butter
• 4 scallions, chopped
• 1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped
• 3 tablespoons chopped flat-leaf parsley
• 4 pounds boneless beef chuck roast, quartered
• 2 red, orange or yellow bell peppers, seeded and sliced
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, chopped
• One 15-ounce can diced tomatoes with basil and oregano
• 2 teaspoons Italian seasoning
• 1/2 teaspoon whole fennel seeds
• Kosher salt and freshly ground black pepper

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Instructions

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
2. Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.