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A white bowl filled with italian beef and sliced green peppers, with a fork lifting a portion.
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Easy Italian Beef Recipe

Make this slow cooker Italian beef if you’re looking for a cozy, comforting meal that practically cooks itself. Think tender, slow-cooked beef seasoned to perfection and topped with pepperoncini peppers. Just toss, cook, and shred. All you need is 10 minutes of prep to make this homemade Italian favorite!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner
Cuisine: Italian
Keyword: italian beef
Servings: 8 servings
Calories: 327kcal
Author: Jessica Haggard

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
US Customary - Metric

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.
Serve: Make into a sandwich then serve with sides like crispy oven-baked fries, coleslaw, roasted veggies, or a fresh green salad.
Store: 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. Reheat on the stove. Thaw frozen beef in the fridge overnight before reheating. 

Nutrition

Calories: 327kcal | Carbohydrates: 3g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Sodium: 395mg | Fiber: 2g | Net Carbohydrates: 1g
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