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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
Tender shredded Italian beef soaked in rich savory broth in slow cooker
Prep Time:15 minutes
Cook Time:5 hours
Total Time:5 hours 15 minutes

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.