Slow Cooker Italian Beef

Slow Cooker Italian Beef is one of those dinners you throw together when you have zero time, zero energy, and everyone is still expecting a real meal. You can keep it simple and serve it over rice or mashed potatoes, or go a little extra and turn it into these slow cooker Italian beef sandwiches when you are feeling ambitious. The beef cooks low and slow until it is fall-apart tender, soaking up all that rich, garlicky broth with herbs and pepperoncini. It is messy, bold, and one of those meals that makes it look like you had a whole plan, even if you definitely did not.

If you are already thinking about turning this into sandwiches, you are not wrong, but there are a few more easy dinners to keep in your back pocket, too. Sheet Pan Chicken Thighs is perfect for nights when you want everything on one pan and done, while Caesar Dressing Chicken is one of those low-effort meals that still tastes as planned. And if you need something a little more fun and filling, Naan Flatbread Pizza is always an easy win when everyone wants something different.

Equipment

• Measuring cups and spoons
• Nonstick pan
• Wooden spoon
• Knife
• Cutting board
• Crockpot

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Ingredients

• Chuck roast
• Olive oil
• Onion
• Garlic
• Italian dressing mix
• Salt
• Crushed red pepper flakes
• Black pepper
• Beef broth
• Pepperoncini peppers
• Pepperoncini juice

Directions

Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until deeply browned to develop a rich flavor. Place the seared roast into the slow cooker.

Add the sliced onion and minced garlic on top of the roast. Sprinkle the Italian seasoning, red pepper flakes, salt, and pepper evenly over the meat. Pour the beef broth and pepperoncini juice around the roast. Top with the pepperoncini peppers.

Cover and cook on low for 8 hours or high for 5 hours, until the beef is fork-tender and easy to shred.

Remove the roast and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the juices. Let it soak for at least 15 to 20 minutes to absorb maximum flavor.

Serve over rice, mashed potatoes, or assemble into an Italian beef sandwich.

How do you serve this?

• This is one of those meals that can go a few different directions depending on how much effort you have left in you. You can keep it simple and serve the Italian beef over rice or mashed potatoes to soak up all that flavorful broth. Or, if you are feeling a little extra, pile it onto toasted rolls for Italian beef sandwiches and let it get messy. You can also serve it with a side of the broth for dipping, because honestly that is where all the flavor is. Add a quick side like a Creamy Greek Yogurt Coleslaw or Bacon and Balsamic Brussels Sprouts, and you are done.

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• Chuck roast – bottom round, top round, shoulder roast, and rump roast are other options.
• Olive oil – Avocado oil or coconut oil are also choices.
• Cappuccino peppers – If you would like to use banana peppers. They are a good substitute.

How should I store my leftovers?

• Crockpot Italian beef should be stored in an airtight container in the refrigerator for 3-4 days.
• To Reheat: Place in a microwave-safe dish and microwave on one-minute increments, stirring in between until the leftovers are warmed through.
• To Freeze: Place completely cooled leftovers in a freezer-safe airtight container or Ziploc and freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat.

Slow Cooker Italian Beef

This slow cooker Italian beef is tender, juicy, and slow cooked in a flavorful broth with peppers and seasonings. It’s an easy, hands off dinner that’s perfect for sandwiches or serving over rice.

Author: Stephanie

Print Recipe

Prep Time:15 minutes mins

Cook Time:5 hours hrs

Total Time:5 hours hrs 15 minutes mins

Equipment

• Utensils Needed
• Slow cooker
• Large skillet
• Tongs
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Forks for shredding
• Slotted spoon

Ingredients

• 3 to 4 pound chuck roast
• 2 tablespoons olive oil
• 1 small onion thinly sliced
• 4 cloves garlic minced
• 1 packet Italian dressing mix
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 2 cups low sodium beef broth
• 1 cup pepperoncini peppers plus 1/2 cup juice

Instructions

• Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until deeply browned to develop rich flavor. Place the seared roast into the slow cooker.
• Add the sliced onion and minced garlic on top of the roast. Sprinkle the Italian seasoning, red pepper flakes, salt, and pepper evenly over the meat. Pour the beef broth and pepperoncini juice around the roast. Top with the pepperoncini peppers.
• Cover and cook on low for 8 hours or high for 5 hours, until the beef is fork-tender and easy to shred.
• Remove the roast and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the juices. Let it soak for at least 15 to 20 minutes to absorb maximum flavor.
• Serve over rice, mashed potatoes, or assemble into an Italian beef sandwich.

Notes

• Chuck roast is the best option for tender, shreddable Italian beef because of its fat content. Other good choices include bottom round, top round, shoulder roast, or rump roast. Lean cuts like eye of round or sirloin can dry out more easily.

• Giardiniera can be stirred into the slow cooker during the last 30 minutes for deeper flavor, or added fresh on top for a brighter, crunchier texture.

• This dish has a mild heat from the pepperoncini peppers, but you can adjust the spice level by adding more or less to taste.