Slow Cooker Italian Beef Recipe
Primal Edge Health participates in the Amazon Services LLC Associates Program and other affiliate programs and therefore, may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Make this slow cooker Italian beef if you’re looking for a cozy, comforting meal that practically cooks itself. Chuck roast and peppers are slow-simmered in Italian seasoning mix and beef broth, bringing all the delicious Italian flavors you love into a super-easy dish.
I’ll always say yes to a delicious Italian-inspired meal. I’ve always loved Italian beef and cauliflower rice skillet, but on busy days, Italian beef is a godsend. Just set it and forget it in the slow cooker after lunch, and by dinnertime, you’ve got a rich, juicy beef filling that’s tender enough to fall apart with a fork.
This crave-worthy beef recipe is perfect for busy weeknight dinners, game days, gatherings, or meal prep – it’s the kind of dish that everyone, regardless of diet, can customize and enjoy!
Table of Contents (click to view)
Why You’ll Love This Recipe
- Unbelievably easy: Just mix, cook, and shred.
- Slow cooker magic: Set it and forget it!
- Convenient: The meat is portable for lunches, quick to whip up for busy weeknights, and easy to tailor according to your mood or needs.
- Great for meal prep: Make a big batch of the Italian beef and have delicious meals ready throughout the week.
- Versatile: The beef is perfect for a wide variety of dishes – make it into a sandwich, stuff it into wraps, include it in salads, or use it as a topping for potatoes. The possibilities are endless!
How to Make Italian Beef
Italian beef is tender, juicy, and packed with rich flavor. The slow cooker method makes it effortless and delicious – just add the ingredients to the slow cooker, cook, shred the beef, and serve! I prep it, go about my day, and come back to juicy, deliciously tender Italian beef ready for dinner.
This beef is typically served as a sandwich, although I usually eat it plain. I’ll detail both options and you can pick what works best for you.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Beef chuck roast: Sirloin is typically used, but it doesn’t hold up well in the slow cooker. I use chuck roast because it’s rich in marbling and turns incredibly juicy and tender when slow cooked, perfect for shredding and soaking up all the delicious flavors.
- Dry Italian dressing mix: For a gluten-free and vegan option, I recommend using Swanson Italian Dressing Mix.
- Pepperoncini peppers: For some mild heat that cuts through the richness of the beef. Don’t forget the juice!
- Beef broth: Use a low-sodium or bone broth version for a lighter, more health-conscious base.
- Italian seasoning
Optional for making sandwiches:
- Hoagie rolls: If not hoagie rolls, use sub rolls or slider rolls instead. Alternatively, swap in your favorite gluten-free or low-carb bread!
- Provolone cheese
- Giardiniera: Giardiniera is an Italian antipasto that’s a tangy, crunchy mix of pickled vegetables – the spicier Chicago-style version has become iconic in Italian-American cuisine, especially on sandwiches like Italian beef. Look for oil-free or low-sodium giardiniera if you can.
Step-By-Step Instructions
Making restaurant-worthy Italian beef sandwiches at home is easier than you think. It’s a simple cook, shred, and serve kind of situation, plus you can enjoy many different dishes using the cooked Italian beef.
Follow the instructions below for the juiciest, most tender, and most flavorful beef you’ll ever have! I tested this recipe in a 6 quart crock pot.
Step 1: Prep the beef
Place the beef chuck roast in the slow cooker. Season with the salad dressing mix. Top with peppers and juice. Add the broth.
Step 2: Slow cook
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork tender and easy to shred.
Step 3: Shred
Remove the meat from the slow cooker and shred it on a cutting board using two forks. Return the shredded beef to the slow cooker and mix to soak in the juices.
Step 4: Assemble and serve
Serve as is or follow the optional steps for sandwiches. Slice the hoagie rolls and pile the shredded beef onto each one. Top with provolone cheese, pop the assembled sandwiches under the broiler for 2 to 3 minutes until the cheese is golden and bubbly. Then serve with giardiniera.
Substitutions
This recipe only requires a handful of ingredients that are easily available in your local stores or markets. They’re easy to tweak according to your dietary needs, too – here are my substitution recommendations:
- Beef chuck roast: Substitute with beef brisket or bottom round roast.
- Dry Italian dressing mix: Use a mix of dried basil, oregano, parsley, garlic powder, onion powder, black pepper for a low-sodium homemade version to control salt levels. Add a teaspoon of vinegar or lemon juice to mimic the “dressing” tang.
- Pepperoncini peppers: Banana peppers or pickled jalapeños for more heat.
- Beef broth: Use chicken broth or vegetable broth in a pinch.
- Italian seasoning: Make a homemade blend by mixing dried basil, oregano, thyme, and rosemary.
- Hoagie rolls: Other alternatives include French rolls, ciabatta, or sandwich buns. Low-carb options include low-carb hot dog buns or lettuce wraps.
- Provolone cheese: Replace with mozzarella, Swiss, sharp white cheddar or omit for dairy-free.
- Giardiniera: Use any pickled vegetables of your choice.
Expert Tips
- Sear the meat: This is optional, but searing the chuck roast in a hot skillet before adding it to the slow cooker brings out even more flavor. I usually skip this because it makes a few extra dishes. But if you like that touch, go for it!
- Toast the rolls: If making a sandwich, toasting the bread beforehand helps it hold up better to the juicy meat and cheese.
- Don’t skip the pepperoncini juice: Don’t skip the juice from the pepper jar – it adds tangy heat and helps tenderize the meat while it cooks.
- Shred beef while it’s hot: Shred the roast as soon as it’s done cooking and still warm; it will fall apart more easily and absorb the juices better.
- Adjust the heat: For a milder version, reduce the amount of pepperoncini. For more kick, add sliced jalapeños, red pepper flakes, or a few dashes of hot sauce.
- Customize the toppings: Giardiniera is classic, but you can also top your sandwich with sautéed onions, roasted red peppers, or even pickled jalapeños for your own signature twist.
How to Store This Recipe
Cool completely and place made-ahead or leftover Italian beef (along with the juices) in an airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 1 month.
To reheat, warm gently on the stove with a splash of broth to keep it juicy. Thaw frozen beef in the fridge overnight before reheating.
What to Serve with Italian Beef
Italian beef is incredibly versatile and can be served up in a variety of delicious ways depending on the occasion and your cravings. The classic route is a sandwich, served with sides like crispy oven-baked fries, coleslaw, roasted veggies, or a fresh green salad. For a heartier pairing, serve them with soups like French onion soup or beer cheese soup.
More Easy Beef Recipes To Try
Easy Italian Beef Recipe
Ingredients
- 3 pounds beef chuck roast trimmed and cut into large pieces
- 1 package dry Italian dressing mix
- 16 ounces pepperoncini peppers sliced, plus ¼ cup juice from the jar
- 2 cups beef broth
- 1 teaspoon Italian seasoning
Optional for making sandwiches:
- 8 individual hoagie rolls sub rolls, or low-carb option
- 8 slices provolone cheese
- Giardiniera or pickled vegetables of your choice for serving
Instructions
- Place the beef chuck roast in the slow cooker. Season with the salad dressing mix. Top with peppers and juice. Add the broth.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the beef is fork tender and easy to shred.
- Remove the meat from the slow cooker and shred it on a cutting board using two forks. Return the shredded beef to the slow cooker and mix to soak in the juices.
- This step is optional, but if you’re making a beef sandwich, slice the hoagie rolls and pile the shredded beef onto each one. Top with provolone cheese, pop the assembled sandwiches under the broiler for 2-3 minutes until the cheese is golden and bubbly. Then serve with giardiniera.
Notes
- This is optional, but you can sear the beef in a hot skillet before adding to the slow cooker for extra flavor.
- If making a sandwich, toasting the bread beforehand helps it hold up better to the juicy meat and cheese.
- Don’t skip the juice from the pepper jar – it adds tangy heat and helps tenderize the meat while it cooks.
- Shred the roast as soon as it’s done cooking and still warm so that it falls apart more easily and absorbs the juices better.
- Adjust the heat by reducing the amount of pepperoncini or adding sliced jalapeños, red pepper flakes, or a few dashes of hot sauce.
- Giardiniera is a classic for serving, but you can also top your sandwich with sautéed onions, roasted red peppers, or even pickled jalapeños.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
