This Slow Cooker Italian Beef is an easy dinner recipe inspired by the Chicago staple that has so much flavor it will literally melt in your mouth!
If you love easy slow cooker recipes, you might also enjoy my Slow Cooker Mexican Chicken, Barbacoa Beef, and Apple Cider Chicken!
If you hate spending a lot of time in the kitchen, you’re going to want to keep this Slow Cooker Italian Beef Recipe handy! This isn’t your average Roast Beef Recipe, it’s PACKED with flavor!
Now, this isn’t exactly a meal you can make in a pinch; it takes several hours to cook. However, the majority of this meal is made in the crockpot, meaning lots of hands-off time for you!
It only takes a few minutes to prep this Italian Beef, and your slow cooker will do the rest. And as it roasts during the day, your house will smell like some good home-cooking’!
What Is Italian Beef?
Italian beef is traditionally a sandwich. It originated in Chicago and is made with thin slices of seasoned roast beef that’s been simmered and served au jus on a long Italian-style roll.
In this recipe, the roast was slow-cooked and shredded, but you’ll still find a similar flavor profile that everyone has come to love!
While it looks like there are lots of ingredients in this recipe, don’t be intimidated. Most are seasoning like sea salt, oregano, basil, Italian seasoning, and garlic powder. Plus some beef broth that makes it extra mouthwatering.
There’s also a secret ingredient that may surprise you: brown sugar! That’s right, the sweetness balances out the savory flavors for a truly delicious dish.
And let me tell you, all that (minimal) work is totally worth it. The result is tender, juicy shredded beef full of melt-in-your-mouth goodness.
How To Make Italian Beef
This is a really easy recipe to make – a little sear time and a slow cook result in a deliciously tender roast that melts in your mouth!
Step 1: Begin by rubbing the chuck roast with about a teaspoon each of salt and pepper and sear on all sides. Transfer the roast to a slow cooker.
Step 2: Whisk together the remaining ingredients in a large bowl, then pour them over the roast and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Step 3: With an hour left in the cooking process, remove the bay leaf and shred the meat, let cook for the remaining hour.
Step 4: Enjoy as a Chicago style sandwich on a hoagie roll with pepperoncini, provolone, and au jus or over rice or mashed potatoes. You could also add marinated bell peppers for an additional pop of flavor!
This meat is the perfect filling for a hearty Italian Beef Sandwich. Put it on a sub roll, add pepperoncini peppers and provolone cheese, and serve it au jus for a scrumptious lunch.
Or, you can turn this crock pot recipe into a simple dinner. Serve some spiced shredded beef over rice with a side of veggies or mashed potatoes.
Again, pour those flavorful juices on top, and you won’t regret it!
How Long Is Italian Beef Good For?
Once cooked, most roasts will last for 3 to 4 days stored in an air-tight container in the refrigerator.
Can You Freeze Italian Beef?
You certainly can freeze Italian Beef. Simply package it up in freezer bags, making sure to squeeze as much air as possible out of them and freeze for up to 2 months. To thaw, simply transfer to the refrigerator.
This Italian Beef is a great recipe for serving at intimate gatherings and game days alike! Plus, all that hands-off time means more mingling and less time in the kitchen!
But let’s face it, there’s no wrong time to have tasty, tender beef. No matter how you eat it or serve it, I promise, you’ll definitely enjoy this wonderful recipe!
Slow Cooker Italian Beef
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Slow Cooker Italian Beef
Ingredients
- 5 pound chuck roast
- 2 teaspoons sea salt
- 2 teaspoons ground pepper
- 3 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- 1/4 cup light brown sugar
- 1 package Italian-style salad dressing mix, dry
- 1/4 teaspoon red pepper flakes
- 1/2 cup pepperoncini juice, from jar
- pepperoncinis, optional for topping
- sub rolls, optional for serving
- provolone, optional for serving
Instructions
- Rub the roast with about a teaspoon each of salt and pepper and sear on all sides. Transfer the roast to a slow cooker.
- Whisk together the remaining ingredients in a large bowl, then pour over the roast and cook on low for 8 to 10 hours or high for 4 to 5 hours.
- With an hour left in the cooking process, remove the bay leaf and shred the meat, let cook for the remaining hour.
- Enjoy as a sandwich with pepperoncini, provolone, and au jus or over rice or mashed potatoes.
Video
Notes
- The Italian Seasoning package has about 1 tablespoon of spices in it. If you are using another brand or a homemade version, I would recommend using that amount.
Kate says
My family loved it! Will be a repeat meal for us for sure!!
Sharon Klenner says
Excellent recipe. Used two chuck roasts to equal five pounds w high worked out well. Served the day after I made it which allowed flavors to marinate. Did niy add peporicini to meat …served it on the side.
Tina says
I used the full 2Tbsp salt and pepper for the rub. High for 2 hours then had to leave so switched to low for the remaining 4 hours and it turned out super tender and easy to shred. For the au jus, do I just strain the spices and serve that liquid?
Thanks
Rebecca Hubbell says
Hi Tina, We don’t usually strain it, but you can!
Barbara says
Great recipe! It has so much flavor and a lil spice. I served it my son’s grad party and it was a huge hit. Thanks!
Rebecca Hubbell says
So glad everyone enjoyed it!
Kay says
Should the meat be easy to shred? Mine seems slightly tough with just about two hours remaining on low.
Rebecca Hubbell says
Hi Kay, yes, it should be very easy to shred, it’s possible it will just need longer.
Linda says
This looks delicious!, one question tho…it shows to use 2t of salt and pepper but only rub the roast with 1t of each. Does the other teaspoon of salt and pepper go into the large bowl that gets whisked with the remaining ingredients? Thx so much for yr reply!
Rebecca Hubbell says
Hi Linda, yes, the remaining salt and pepper gets whisked in with the other ingredients!
Deborah says
I tried this recipe for dinner today and it was ABSOLUTELY DELICIOUS! Thank you for sharing it. My family loved it.
Rebecca Hubbell says
I’m so glad you loved it, Deborah! It’s definitely one of our favorites too!
Rebecca says
Hi! I want to make this but i will have to cook it on high because i dont have 8hrs. Will it still be as tender doing it that way?
Rebecca Hubbell says
Hi Rebecca, It will cook through on high in less time but there is a risk that it won’t shred or be as tender as low and slow usually lead to the most tender beef.
Chelsea says
Love! But SO much leftover! Can you tell me the best way to save this?!
Rebecca Hubbell says
Hi Chelsea, It will store well in an airtight container in the fridge and is very easy to reheat in the microwave. We use the leftovers on so many things – mashed potatoes, rice, sandwiches, quesadillas, tacos – it’s a super flavorful and versatile meat recipe!
Kelly says
Love the slow cooker Italian beef recipe, looking forward to trying more!!
Rebecca Hubbell says
Glad you enjoyed it, Kelly!
Karly says
Amazing! Making this for sure!!
Julie Brock says
Hi, what could I use instead of the dry salad mix and peperoncini. We don’t hace them in Australia.
Thanks
Rebecca Hubbell says
Hi Julie, Do you have Italian Seasonings mix or banana peppers?
Julie says
Do you mean the dry Italian seasonings (oregano etc)
Rebecca Hubbell says
Yes, something that would have a blend of oregano, basil, garlic, onion, etc. OR you could make the mix at home with this recipe: https://bakeatmidnite.com/copycat-good-seasons-italian/
Deanna says
Pardon me but how much Italian seasoning would we use or the homemade mix link you provided. Thanks.
Rebecca Hubbell says
Hi Deanna, the packages have just under 1 tablespoon of seasoning in them 🙂