Slow Cooker Italian Beef Recipe – Italian, American Special
Slow Cooker Italian Beef delivers slow-cooked tenderness with zesty Italian seasonings, transforming a chuck or rump roast into juicy shredded beef that melts in your mouth. This easy hands-off meal requires minimal prep—just set it and forget it—making it perfect for busy weeknights, casual gatherings, or when you crave rich Italian-flavored comfort with little effort.
- Prep Time20 min
- Cook Time8 hr
- Total Time8 hr 20 min
Slow Cooker Italian Beef Ingredients:
- 3-4 lbs beef chuck roast (or rump roast)
- 1 packet (1 oz) Italian seasoning mix (or homemade Italian seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 cup beef broth
- 1/2 cup pepperoncini peppers (with a bit of juice from the jar)
- 1/2 cup sliced onions (optional)
- 3-4 cloves garlic, minced (optional)
- 1 tablespoon Worcestershire sauce (optional)
- Salt and pepper, to taste
- 6-8 hoagie rolls or sandwich buns
- Provolone cheese slices (optional, for serving)
How to make Slow Cooker Italian Beef :
Prepare the beef:Season the beef roast generously with salt, pepper, garlic powder, onion powder, oregano, and red pepper flakes. You can rub the seasoning directly onto the meat for maximum flavor.
Set up the slow cooker:Place the seasoned roast in the slow cooker. Add the Italian seasoning mix, garlic, sliced onions (if using), Worcestershire sauce, and beef broth around the beef. Top with pepperoncini peppers, including a bit of the juice from the jar for extra flavor.
Slow cook the beef:Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is very tender and shreds easily with a fork.
Shred the beef:Once the beef is tender, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Return to the slow cooker:Return the shredded beef to the slow cooker and mix it with the juices and peppers. Let it cook for an additional 20-30 minutes to absorb more of the flavors.
Serve:Serve the Italian beef on hoagie rolls or sandwich buns, optionally topping with provolone cheese and placing it under the broiler for a minute to melt the cheese.
Recipe Notes :
Choosing a chuck or rump roast gives optimal flavor and texture—chuck offers more marbling for extra richness, while rump is leaner but still works well.
Adjust pepperoncini amounts (including juice) to control tanginess and heat—more juice brings bold zest, less keeps it milder.
Shredding with forks preserves juicy strands of beef and allows the meat to soak up the flavorful au jus—return shredded meat to the slow cooker to absorb even more flavor.
Freezer-ready leftovers: store the beef in its juices for up to 3–4 days in the fridge or freeze for up to 3 months—great for quick meals later.
