Slow Cooker Italian Beef Recipe – Italian, American Special
Slow Cooker Italian Beef is a comforting, flavorful dish that combines tender, slow-cooked beef with zesty Italian seasonings, creating a juicy, melt-in-your-mouth meal. This recipe features a cut of beef (often a chuck roast or rump roast) that simmers in a savory broth of Italian seasoning, garlic, onions, and pepperoncini, slowly breaking down the meat into perfect shreds. The result is a savory, slightly tangy, and perfectly seasoned beef that’s ideal for serving on sandwich rolls, over rice, or alongside roasted vegetables. It’s an easy, hands-off meal that requires minimal prep time but delivers maximum flavor, making it perfect for busy weeknights or casual gatherings.
- 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 :
Beef Cut:Chuck roast is the best choice because it becomes tender and flavorful when slow-cooked. If you use a leaner cut like rump roast, it may not shred as easily but will still work well.
Pepperoncini Peppers:The tangy flavor from the pepperoncini peppers is key to the dish. Adjust the amount of peppers or juice based on your taste preferences. For a milder version, use less juice.
Cheese Option:Provolone cheese is commonly used for an Italian beef sandwich, but you can also use mozzarella, cheddar, or even a spicy cheese like pepper jack.
Storage:Leftover Italian beef can be stored in the fridge for up to 3-4 days. It also freezes well for up to 3 months, making it great for meal prep.
Serving Variations:While this dish is often served in sandwich rolls, you can also serve it over mashed potatoes, rice, or even as a topping for pasta.
