I finally perfected Slow Cooker Italian Beef Sandwiches using pantry staples and a slow and low method that turns a humble roast into the kind of dinner that keeps people asking for the recipe.

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I chased the perfect Chicago sandwich until I landed on this Slow Cooker Italian Beef. I use a beef chuck roast that literally falls apart and pepperoncini peppers with their bright tang that makes everything melt in your mouth.

People call it my Best Italian Beef Crockpot because it somehow balances heat and acidity so well, and every time I bring it out folks cant believe it came from my slow cooker. It’s the kind of Roast Beef Sandwich that makes you stop talking, sneak another bite, then ask for seconds before you even think about dessert.

Ingredients

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Packed with protein and iron, becomes fall apart tender, rich beefy flavor you crave
Tangy with mild heat, juice adds bright sour salty brine, wakes up the meat
Pickled peppers and veggies bring crunchy tangy bite, vinegary heat and extra texture
Caramelizes slowly in cooker, gives sweet depth and body, balances savory notes
Adds pungent savory umami, little goes far, lifts the whole dish aroma wise
Oregano basil thyme blend gives earthy herbal backbone, brightens sauce without sugar
Creamy melty cheese blankets the beef, adds mild salt and silky texture, yum

Ingredient Quantities

About 3 to 4 lb beef chuck roast or top round, trimmed

1 1/2 tsp kosher salt

1 tsp ground black pepper

1 tbsp olive oil

1 large yellow onion, sliced

4 garlic cloves, minced

1 cup low sodium beef broth

1/2 cup pepperoncini juice (from jar)

8 to 10 pepperoncini peppers, whole

1 (1 oz) packet dry Italian dressing mix or 2 tbsp dried Italian seasoning

2 tbsp Worcestershire sauce

2 bay leaves

1/2 tsp crushed red pepper flakes, optional

1 cup giardiniera, chopped, optional

6 to 8 Italian sandwich rolls for serving

8 to 12 provolone or mozzarella slices, optional

How to Make this

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1. Pat the 3 to 4 lb beef roast dry and rub all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a heavy skillet over medium high heat and brown the roast on all sides, 2 to 3 minutes per side, just to get color. Transfer browned roast to the slow cooker.

2. In the same skillet add the sliced large yellow onion and cook 2 to 3 minutes to soften, stir in 4 minced garlic cloves for 30 seconds, then scrape all that browned goodness into the slow cooker on top of the roast.

3. Pour in 1 cup low sodium beef broth and 1/2 cup pepperoncini juice. Add the whole 8 to 10 pepperoncini peppers, the 1 oz packet dry Italian dressing mix or 2 tbsp dried Italian seasoning, 2 tbsp Worcestershire sauce, and 2 bay leaves. If you want some heat add 1/2 tsp crushed red pepper flakes.

4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is falling apart and shreddable with two forks.

5. Remove the roast to a cutting board, discard the bay leaves, and shred the beef with two forks. Skim any excess fat from the top of the cooking liquid if needed.

6. Return shredded beef to the slow cooker and stir in 1 cup chopped giardiniera if using, or reserve some to serve on the sandwiches. Let it simmer on LOW for 10 to 15 minutes so the meat soaks up the juices.

7. Split the 6 to 8 Italian rolls and toast them open faced under a broiler or in a hot skillet, top with 1 to 2 slices provolone or mozzarella per roll half if you like melted cheese, then close the broiler just long enough to melt the cheese.

8. Pile the beef onto each roll, spoon extra peppers on top and ladle a little of the au jus over the meat. Serve extra jus on the side for dipping.

9. Tips: reserve a few whole pepperoncini for garnish, taste the jus before serving and add more pepperoncini juice if you want tangier flavor, and if the jus is too thin reduce on the stovetop for 5 to 10 minutes to concentrate it. Enjoy, this stuff literally melts in your mouth.

Equipment Needed

1. Heavy skillet or cast iron pan for browning
2. Slow cooker (4 to 6 quart)
3. Cutting board
4. Chef’s knife
5. Tongs
6. Measuring cups and measuring spoons
7. Two forks (for shredding)
8. Baking sheet or broiler pan (to toast rolls)
9. Wooden spoon or spatula (to scrape skillet)
10. Ladle (to spoon au jus)

FAQ

Q: How long do I cook the roast in the slow cooker? A: Cook on LOW about 8 to 9 hours or on HIGH about 4 to 5 hours, until the meat falls apart with a fork. Its best to sear the roast 3 to 4 minutes per side in olive oil first for extra flavor but you dont have to.

Q: How do I shred the beef and thicken the sauce? A: Take the roast out, remove the bay leaves, shred with two forks, then return the meat to the juices. To thicken, either simmer on HIGH with lid off for 20 to 30 minutes or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook 10 to 15 minutes until it thickens.

Q: What do the pepperoncini and pepperoncini juice do and can I swap them? A: Pepperoncini add tang and mild heat while the juice gives the beef that classic tangy au jus. If you dont have them, use 1/4 cup red wine vinegar plus 1/4 cup beef broth and 1 tsp sugar, but it wont be exactly the same.

Q: Can I make it spicier or milder? A: Yes, add more crushed red pepper flakes or extra pepperoncini for heat, or use fewer peppers and drain the jarred peppers to make it milder. Removing seeds from the peppers will cut down on spice too.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container up to 4 days, or freeze for up to 3 months (freeze with some juices so it stays moist). Reheat gently on the stove over low heat or in a 325 F oven covered until warmed through. Microwave works too but it can dry the meat if overcooked.

Q: Best way to serve this for sandwiches? A: Pile shredded beef on toasted Italian rolls, spoon extra jus into a small bowl for dipping, add provolone or mozzarella slices and chopped giardiniera for crunch if you like. Toasting the rolls in the beef jus for a minute gives them amazing flavor.

The BEST EVER Slow Cooker Italian Beef! Recipe Substitutions and Variations

Beef (3 to 4 lb chuck roast or top round): swap for beef brisket or pork shoulder. Cook the same low and slow until fork tender (about 8 hours low), pork will shred easier and be a bit richer, brisket gives more beefy flavor.
Pepperoncini juice (1/2 cup): use banana pepper juice or dill pickle juice for similar tang, or mix 2 tbsp red wine vinegar with beef broth to total 1/2 cup if you don’t have any jar juices on hand.
Dry Italian dressing mix (1 oz packet): replace with 2 tbsp dried Italian seasoning plus 1 tsp garlic powder and 1 tsp onion powder, taste and add a pinch of salt if needed.
Giardiniera (1 cup, optional): substitute with 1 cup chopped pepperoncini and jarred roasted red peppers or 3/4 cup chopped pickled banana peppers plus a few sliced olives, gives the same briny crunch and heat.

Pro Tips

1. Sear the roast until you get a deep brown crust on all sides. Those browned bits are the flavor base for the jus, so don’t skip it and don’t crowd the pan; if the roast is large sear in sections.

2. Trim big slabs of fat but leave a thin layer for flavor and moisture. Too much trimming makes the meat dry, too little makes the sandwiches greasy.

3. Taste and tweak the pepperoncini juice near the end. Add more juice for tang, a splash of red wine vinegar to brighten, or extra crushed red pepper for heat.

4. If the jus is weak or too thin concentrate it by reducing briefly on the stove. For quick thickening stir a small amount of cornstarch into cold water and whisk into the simmering liquid until it coats the back of a spoon.

5. Let the roast rest before shredding so juices redistribute, then return some cooking liquid to the shredded beef so the sandwiches stay juicy. Toast the rolls and melt the cheese quickly right before assembling so nothing gets soggy.

The BEST EVER Slow Cooker Italian Beef! Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally perfected Slow Cooker Italian Beef Sandwiches using pantry staples and a slow and low method that turns a humble roast into the kind of dinner that keeps people asking for the recipe.

Servings

servings

Calories

975

kcal

Equipment: 1. Heavy skillet or cast iron pan for browning
2. Slow cooker (4 to 6 quart)
3. Cutting board
4. Chef’s knife
5. Tongs
6. Measuring cups and measuring spoons
7. Two forks (for shredding)
8. Baking sheet or broiler pan (to toast rolls)
9. Wooden spoon or spatula (to scrape skillet)
10. Ladle (to spoon au jus)

Ingredients

About 3 to 4 lb beef chuck roast or top round, trimmed
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 tbsp olive oil
1 large yellow onion, sliced
4 garlic cloves, minced
1 cup low sodium beef broth
1/2 cup pepperoncini juice (from jar)
8 to 10 pepperoncini peppers, whole
1 (1 oz) packet dry Italian dressing mix or 2 tbsp dried Italian seasoning
2 tbsp Worcestershire sauce
2 bay leaves
1/2 tsp crushed red pepper flakes, optional
1 cup giardiniera, chopped, optional
6 to 8 Italian sandwich rolls for serving
8 to 12 provolone or mozzarella slices, optional

Directions

Pat the 3 to 4 lb beef roast dry and rub all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a heavy skillet over medium high heat and brown the roast on all sides, 2 to 3 minutes per side, just to get color. Transfer browned roast to the slow cooker.
In the same skillet add the sliced large yellow onion and cook 2 to 3 minutes to soften, stir in 4 minced garlic cloves for 30 seconds, then scrape all that browned goodness into the slow cooker on top of the roast.
Pour in 1 cup low sodium beef broth and 1/2 cup pepperoncini juice. Add the whole 8 to 10 pepperoncini peppers, the 1 oz packet dry Italian dressing mix or 2 tbsp dried Italian seasoning, 2 tbsp Worcestershire sauce, and 2 bay leaves. If you want some heat add 1/2 tsp crushed red pepper flakes.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is falling apart and shreddable with two forks.
Remove the roast to a cutting board, discard the bay leaves, and shred the beef with two forks. Skim any excess fat from the top of the cooking liquid if needed.
Return shredded beef to the slow cooker and stir in 1 cup chopped giardiniera if using, or reserve some to serve on the sandwiches. Let it simmer on LOW for 10 to 15 minutes so the meat soaks up the juices.
Split the 6 to 8 Italian rolls and toast them open faced under a broiler or in a hot skillet, top with 1 to 2 slices provolone or mozzarella per roll half if you like melted cheese, then close the broiler just long enough to melt the cheese.
Pile the beef onto each roll, spoon extra peppers on top and ladle a little of the au jus over the meat. Serve extra jus on the side for dipping.
Tips: reserve a few whole pepperoncini for garnish, taste the jus before serving and add more pepperoncini juice if you want tangier flavor, and if the jus is too thin reduce on the stovetop for 5 to 10 minutes to concentrate it. Enjoy, this stuff literally melts in your mouth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.