Juicy Slow Cooker Italian Beef Recipe
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Slow cooker Italian beef makes you feel like a kitchen genius without lifting more than a finger. You throw a chuck roast into the slow cooker with jarred peppers, dry Italian seasoning, and broth, then just go live your life. By the time you remember dinner’s cooking, the beef is so tender it practically shreds itself and tastes like something you’d get from a neighborhood sandwich shop.
I used to think making Italian beef meant hovering over a stove, but this version fixes that fast. It simmers away while I’m wrangling kids, catching up on laundry, or trying to squeeze in five quiet minutes. We pile it onto hoagie rolls, melt provolone on top, and load it up with spicy giardiniera until it’s dripping down our hands in the best possible way.
Why You’ll Love This Recipe
- Meal prep: Make a big batch once and eat well all week.
- Hands-off cooking: Toss it together in the slow cooker, then go live your life.
- Serve it your way: Stuff it into hoagie rolls, wrap it in tortillas, serve it over greens or roasted potatoes.
- Perfect for busy days: Fast to prep, simple to pack for lunch, and easy to change up depending on your mood (or what’s left in the fridge).
How to Make Slow Cooker Italian Beef
Italian beef comes out so juicy and tender, it practically falls apart the second you touch it. Using the slow cooker means you just toss everything in, forget about it for a few hours, and come back to dinner that tastes like you’ve been cooking all day. I usually get it going after lunch, then let it simmer while I get on with everything else.
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: Chuck roast holds up beautifully in the slow cooker. It’s well-marbled, gets incredibly tender, and shreds like a dream while soaking up all that flavor.
- Dry Italian dressing mix: Swanson’s version is a favorite for its classic flavor and simple ingredients.
- Pepperoncini peppers: These bring a little tang and just the right amount of heat. Don’t skip the brine because it gives the beef a boost of bold, punchy flavor.
- Beef broth: Adds a deep, savory base that keeps the roast juicy.
- Italian seasoning
If you’re making sandwiches, here’s what to grab:
- Hoagie rolls: They soak up the juices without falling apart. Sub rolls or slider buns work great too if you want something smaller or easier to handle.
- Provolone cheese: Melt it on top for that creamy, gooey layer that makes Italian beef sandwiches so craveable.
- Giardiniera: This mix of crunchy, pickled veggies gives every bite a tangy, spicy edge. The Chicago-style kind is especially good if you like a little heat.
Step-By-Step Instructions
You don’t need a restaurant kitchen to make amazing Italian beef sandwiches at home. Just pop everything into the slow cooker, let it do its thing, then shred the beef and dig in. Once it’s ready, you’ve got plenty of options for how to serve it!
Step 1: Get the beef ready
Place the chuck roast in your slow cooker. Sprinkle the dry dressing mix over the top, then add the pepperoncini peppers and pour in some of the juice. Finish by adding the broth.
Step 2: Slow cook
Cover with the lid and cook on low for 6 to 8 hours or on high for 4 to 5 hours. You’ll know it’s ready when the beef is super tender and falls apart easily.
Step 3: Shred
Take the roast out and shred it with two forks on a cutting board. Then return the meat to the slow cooker so it can soak up all that flavorful juice.
Step 4: Serve
If you’re going the sandwich route, slice open your rolls and load them up with the shredded beef. Add provolone on top, then broil for a couple of minutes until the cheese is bubbly and golden. Finish with a scoop of giardiniera and serve warm.
Substitutions
- Beef chuck roast: Brisket or bottom round roast both work well. If you’re in the mood for something different, try boneless chicken thighs or turkey breast for a lighter twist.
- Dry Italian dressing mix: Mix up some dried basil, oregano, parsley, garlic powder, onion powder, and black pepper. A splash of vinegar or lemon juice gives it that tangy “dressing” flavor.
- Pepperoncini peppers: Banana peppers give a similar mild kick, or go with pickled jalapeños if you like things spicier.
- Beef broth: Chicken broth or veggie broth can step in if needed.
- Italian seasoning: Combine dried basil, oregano, thyme, and rosemary if you don’t have a pre-made blend.
- Hoagie rolls: French rolls, ciabatta, or even regular sandwich buns all work. You can also serve the beef in lettuce wraps if you’re skipping the bread.
- Provolone cheese: Mozzarella, Swiss, or sharp white cheddar are great stand-ins.
- Giardiniera: Swap with your favorite pickled veggies or chopped olives. You can even make a quick version with lightly steamed veggies tossed in vinegar.
Expert Tips
- Sear if preferred: Searing the chuck roast in a hot skillet before slow cooking gives it a richer taste. I usually skip it to save on dishes, but it’s a nice touch if you’re in the mood.
- Toast the bread: If you’re making sandwiches, give the rolls a quick toast first. It keeps them from getting too soggy and adds a bit of crunch.
- Use the pepperoncini juice: Don’t pour it down the drain! The juice adds a bright, tangy kick and helps make the beef even more tender.
- Shred while warm: The beef comes apart much easier while it’s still hot, and it soaks up all the flavorful juices better that way.
- Tweak the heat: Want it milder? Use fewer pepperoncinis. Want it spicier? Add sliced jalapeños, red pepper flakes, or a dash of your favorite hot sauce.
- Switch up the toppings: Giardiniera is the go-to, but don’t stop there. Try sautéed onions, roasted red peppers, or pickled jalapeños to make it your own.
How to Store This Recipe
Let the Italian beef cool down completely, then transfer it (juices included) to an airtight container. You can stash it in the fridge for up to 4 days or pop it in the freezer for up to a month.
When you’re ready to reheat, warm it slowly on the stove with a little broth to bring back the juiciness. If it’s frozen, let it thaw overnight in the fridge first.
What to Serve with Slow Cooker Italian Beef
Italian beef is easy to serve any way you like, whether you’re going casual or pulling together a full dinner. Sandwiches are the classic move, stacked high on a hoagie roll with crispy fries, coleslaw, or a simple green salad on the side.
We pair it with classic Italian salad for the ultimate Italian fare. For something cozier, it pairs perfectly with a bowl of French onion soup or creamy broccoli cheddar soup simmering on the stove.
Leftovers reheat beautifully and are simple to tweak. Spoon the beef over a baked potato, tuck it into a quesadilla, or stuff it into bell peppers for a fresh spin.
More Slow Cooker Recipes To Try
Classic Slow Cooker Italian Beef Sandwiches
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 or sub rolls
- 8 slices provolone cheese
- Giardiniera or pickled vegetables of your choice for serving
Instructions
- Place the chuck roast in your slow cooker. Sprinkle the dry dressing mix over the top, then add the pepperoncini peppers and pour in some of the juice. Finish by adding the broth.
- Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. You’ll know it’s ready when the beef is super tender and falls apart easily.
- Take the roast out and shred it with two forks on a cutting board. Then return the meat to the slow cooker so it can soak up all that flavorful juice.
- If you’re going the sandwich route, slice open your rolls and load them up with the shredded beef. Add provolone on top, then broil for a couple of minutes until the cheese is bubbly and golden. Finish with a scoop of giardiniera and serve warm.
Notes
- Want it milder? Use fewer pepperoncinis. Want it spicier? Add sliced jalapeños, red pepper flakes, or a dash of your favorite hot sauce.
- Giardiniera is the go-to, but don’t stop there. Try sautéed onions, roasted red peppers, or pickled jalapeños to make it your own.
