If there’s one thing I’ve learned in my kitchen, it’s that a slow cooking day is a great day.
Throw a few simple ingredients into the crock pot, go about your business, and by dinner time you’ve got something fork tender, full of great flavor, and guaranteed to be a huge hit.
That’s exactly why I love making an Italian beef recipe in the slow cooker.
It’s simple to prepare, full of flavor, and the result is tender Italian beef sandwiches that are hard to forget.
Whether you’re cooking for a crowd on game day, sitting down to a family dinner, or just trying to get a good meal on the table after a busy day, this recipe is always a win.
Why Italian Beef?
I’m from a family that believes in food traditions.
Sunday sauce, lasagna, meatballs — you name it.
But once I discovered Chicago-style Italian beef sandwiches, I knew they deserved a permanent place in the rotation.
The beauty of this Italian beef sandwich recipe is that it’s versatile. Serve it on crusty Italian rolls, toasted hoagie buns, or even over mashed potatoes.
Melt provolone cheese or mozzarella cheese on top for the best sandwiches imaginable.
And the leftovers? Let’s just say leftover Italian beef might be even better the next day.
Choosing the Right Cut of Beef
The secret to a tender beef sandwich starts with the right cut of beef. I usually go for a chuck roast or beef chuck, but you can also use a rump roast or even a top round.
The key is picking something that can handle long cooking times and break down into juicy, shreddable pieces of beef.
When you slow cook, you’re not after fancy thin slices. You want shredded beef that practically falls apart with a fork.
Think fork tender meat you can scoop with a slotted spoon and pile high on a roll. That’s the best way.
The Ingredients
Here’s what I always add to my crock-pot Italian beef to make it delicious:
- Olive oil – Just a drizzle to sear the meat before it goes in. Adds depth.
- Italian dressing mix – This is my shortcut for layers of Italian seasoning flavor.
- Pepperoncini peppers – The secret ingredient that adds a tangy kick and makes the sandwich irresistible.
- Cups of beef broth or beef stock – For that juicy, saucy base (also doubles as au jus for dipping).
- Onion powder & garlic powder – Flavor staples.
- Pinch of red pepper flakes – Optional, but gives a little kick.
- Bay leaf – For subtle earthy notes.
- Worcestershire sauce – Rounds out the savory profile.
With these simple ingredients, you’ll get a lot of flavor without overcomplicating things.
Step-by-Step: How I Make It
- Brown the beef roast. I like to start by searing the beef chunks in a skillet with a little olive oil. You don’t have to, but it locks in flavor and makes a difference.
- Layer the crock pot. Place the roast in, then sprinkle with the Italian dressing mix, garlic powder, onion powder, and red pepper flakes. Tuck in a bay leaf.
- Add liquid. Pour in your cups of beef broth or stock, along with a splash of Worcestershire sauce. Toss in a handful of pepperoncini peppers (with some brine if you like it tangy).
- Low and slow. Cook on low heat for 8–10 hours (or on high for 4–5 if you’re in a pinch). This is one of those slow cooker recipes where time really transforms the meat.
- Shred and serve. When the beef is fork tender, shred it into juicy pieces of beef. Pile it onto Italian rolls, hoagie rolls, or a hoagie bun. Top with cheese if you’re feeling indulgent.
Tip: Save the juices! Serve them on the side as au jus for dipping. It makes for the best sandwiches.
Storage & Leftovers
- Store leftover beef in an airtight container in the fridge. It’ll keep for about 3–4 days.
- Want to freeze it? Portion into a freezer bag with some of the juices. It reheats beautifully.
- Pro tip: The next day, the flavors meld even more. Honestly, leftover Italian beef is sometimes better than day one.
Instant Pot Variation
If you’re short on time, you can use an Instant Pot. Just sear the meat right inside the pot, add your ingredients, and pressure cook for about 60–70 minutes.
Let it release naturally, then shred. Different method, same great flavor.
Tips & Tricks
- Toast your Italian rolls before piling on the beef. They’ll hold up better.
- Swap cheeses: Provolone cheese gives you a mild melt, while mozzarella cheese gives you a gooey stretch.
- Serve with sides: Mashed potatoes or a simple salad balance out the richness.
- Add veggies: Bell peppers or onions can go into the crock pot for extra depth.
Frequently Asked Questions (FAQs)
Q: What’s the best cut of beef for Italian beef?
A: I recommend chuck roast, rump roast, or top round — all are budget-friendly and break down beautifully.
Q: Do I need pepperoncini peppers?
A: Yes! They add tang and a little heat. If you want it milder, just use fewer or drain them first.
Q: How do I reheat leftover Italian beef?
A: Warm gently on the stove with a splash of broth to keep it moist.
Q: Can I make this ahead of time?
A: Absolutely. In fact, it’s even better the next day because the flavors have more time to marry.
There you have it; my easy recipe for the best sandwiches around. Comforting, flavorful, and the perfect thing for delicious meals any night of the week.
Easy Italian Beef
Ingredients
- 3–4 lb chuck roast (or rump roast/top round)
- 2 tbsp olive oil
- 1 packet Italian dressing mix
- 1 cup pepperoncini peppers (plus some brine)
- 3 cups beef broth (or beef stock)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- Pinch of red pepper flakes
Instructions
- Sear roast in olive oil until browned on all sides.
- Place in crock pot; add seasonings, peppers, broth, Worcestershire, and bay leaf.
- Cover and cook on low heat for 8–10 hours.
- Remove bay leaf, shred beef with two forks until tender.
- Serve on toasted hoagie rolls or Italian rolls, topped with provolone or mozzarella. Serve juices on the side as au jus.
