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Freshly-prepared Slow Cooker Italian Beef with shredded beef, sliced carrots, onions, and pepperoncini on a white plate, with extra pepperoncini and a red-striped napkin nearby.
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Italian Beef (Slow Cooker)

My Slow Cooker Italian Beef sandwiches recipe starts with juicy, deeply flavorful beef without turning on the oven or standing over the stove for hours. I created this recipe to avoid the washed-out flavor so many versions end up with after hours of cooking. With my method, the seasonings concentrate as the roast cooks low and slow, so every sandwich is packed with rich, beefy mouth-watering flavor.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: Slow Cooker Italian Beef Sandwiches
Servings: 8 servings
Calories: 595kcal
Author: Alicia

Equipment

  • 1 Crockpot

Ingredients

  • 3-4 pounds beef chuck roast boneless
  • 1 Tablespoon olive oil
  • 3 cups beef broth
  • ½ cup juice from a jar of pepperoncini peppers
  • 6-8 pepperoncini peppers whole
  • 1 large onion thinly sliced
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon yellow mustard
  • 8 Italian sandwich rolls
  • 1 cup giardiniera for serving

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until browned, 2–3 minutes per side. Transfer to crock pot.
    1 Tablespoon olive oil, 3-4 pounds beef chuck roast
  • Add beef broth, pepperoncini juice, pepperoncini peppers, onion, Italian seasoning, garlic powder, onion powder, sugar, salt, black pepper, and yellow mustard to the crock pot. Stir gently.
    3 cups beef broth, ½ cup juice from a jar of pepperoncini peppers, 6-8 pepperoncini peppers, 1 large onion, 1 Tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon yellow mustard
  • Cover and cook on low for 8 hours (or high for 4–5), until beef is fork-tender.
  • Remove beef and shred with two forks. Return shredded beef to the broth and keep warm.
  • Pile beef onto Italian rolls. Spoon some of the au jus over the meat or dip the whole sandwich. Top with giardiniera if desired.
    8 Italian sandwich rolls, 1 cup giardiniera

Nutrition

Serving: 1serving | Calories: 595kcal | Carbohydrates: 54g | Protein: 42g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1789mg | Potassium: 751mg | Fiber: 2g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 6mg