Name: Easy Italian Beef Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 3 lbs Beef roast (chuck or rump roast); 1 tablespoon Olive oil (extra virgin); 2 cups Beef broth; 1 packet Italian seasoning mix; 0.5 teaspoon Salt (to taste); 0.5 teaspoon Black pepper (freshly ground); 1 cup Pepperoncini peppers (with juice); 4 cloves Garlic (minced); 1 teaspoon Dried oregano; 0.5 teaspoon Dried thyme

buckle up buttercups, because I’m about to share the recipe that basically keeps my family from staging a full-blown revolt every week: Easy Italian Beef Recipe! Seriously, this stuff is magic. It’s tender, juicy, flavorful, and SO EASY to throw together in the slow cooker. We’re talking dump-and-go level easy, which is exactly what I need on those days when I’m juggling work, kids, and trying to remember if I actually showered that morning. And the best part? It makes enough for leftovers, which means less cooking later in the week. Hallelujah!

My husband, bless his heart, is a meat-and-potatoes kind of guy. Before I discovered this recipe, dinner conversations were…shall we say…less than enthusiastic. Now? Now he actually asks for this Italian beef. My kids, who are usually pickier than a toddler choosing an outfit, devour it. One time, I made a double batch for a family get-together, and my uncle Tony, who thinks everything needs more salt, said it was the best Italian beef he’d ever had. I almost fainted! That’s how you know it’s legit.

Why You’ll Love This Easy Italian Beef Recipe

It’s ridiculously easy. Like, seriously, if you can dump stuff into a slow cooker, you can make this.
It tastes like you spent hours slaving away in the kitchen (but you didn’t!).
It’s versatile! Sandwiches, bowls, over pasta, on pizza… the possibilities are endless!
Your house will smell amazing. I’m not even kidding, people will come over just to sniff the air.
Leftovers are even better. Fact.

How to Make It

Okay, so here’s the lowdown. First, grab a chuck roast. I usually get a big one because, hello, leftovers! Sear it in a pan with a little olive oil until it’s nice and brown on all sides. Don’t skip this step! It adds so much flavor. If you’re feeling lazy (and who isn’t, am I right?), you can technically skip it, but trust me, it’s worth the extra five minutes.

Next, toss that beautiful, browned roast into your slow cooker. Now comes the fun part: the dump-and-go! Throw in a jar of giardiniera (don’t drain it!), a packet of Italian dressing mix (the dry kind!), a beef bouillon cube (or two, depending on how salty you like it), some garlic powder, onion powder, dried oregano, and a little bit of black pepper. Add some beef broth, just enough to cover the roast about halfway.

Now, put the lid on and let it cook on low for 8-10 hours, or on high for 4-6. Honestly, I usually just set it and forget it. The longer it cooks, the more tender it gets.

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Once the beef is fall-apart tender, shred it with two forks right in the slow cooker. This is the best part because you get to taste test as you go. Mmm! Let it simmer in the juices for another 30 minutes or so to soak up all that goodness. And that’s it! Serve it on your favorite rolls with some of the giardiniera and juices. You can also top it with provolone cheese if you’re feeling fancy.

Ingredient Notes

Chuck Roast: Don’t be tempted to skimp on the cut of meat. Chuck roast is where it’s at for fall-apart tenderness. I once tried using a sirloin tip roast ‘cause it was on sale. Huge mistake. It was tough as shoe leather. Learn from my failures!
Giardiniera: This is your pickled veggie medley! I use mild ’cause my kids are wimps, but if you like heat, go for the hot stuff. Don’t drain the jar! The juice is liquid gold. I’ve been known to drink it straight. Don’t judge.
Italian Dressing Mix: The dry packet, people! Not the bottled stuff. Trust me on this one. It’s got all those herbs and spices you need for that authentic Italian flavor. I once used Ranch dressing mix by accident (don’t ask), and let’s just say it was…interesting.
Beef Bouillon Cube: Adds a little extra boost of beefy flavor. I usually use one, but if you’re a salt fiend like my uncle Tony, throw in two.

Recipe Steps:

Sear: Brown the chuck roast on all sides in a skillet with olive oil.
Transfer: Place the seared roast in a slow cooker.
Add: Pour giardiniera (undrained), Italian dressing mix, beef bouillon, garlic powder, onion powder, oregano, and pepper over the roast.
Pour: Add beef broth, enough to cover the roast halfway.
Cook: Cover and cook on low for 8-10 hours or high for 4-6 hours.
Shred: Shred the beef with two forks directly in the slow cooker.
Simmer: Let it simmer in the juices for an additional 30 minutes.
Serve: Serve on rolls with giardiniera and juices.

What to Serve It With

Okay, the obvious answer is on a toasted hoagie roll with some of the juices and giardiniera piled high. But you can also get creative! I love serving it over creamy polenta, on top of baked potatoes, or even mixing it into pasta for a hearty Italian beef ragu. Don’t forget a side of chips or potato salad!

Tips & Mistakes

Don’t overcook it! The beef should be fall-apart tender, but not mushy.
If the sauce is too thin, you can thicken it with a cornstarch slurry (mix a tablespoon of cornstarch with a tablespoon of cold water and whisk it into the sauce).
If you’re short on time, you can use pre-shredded beef. But honestly, shredding it yourself is way more satisfying.
Don’t be afraid to experiment with different toppings. Provolone cheese, roasted peppers, caramelized onions…the possibilities are endless!

Storage Tips

Leftovers will keep in the fridge for up to 3-4 days. Just store the beef and the juices separately so the bread doesn’t get soggy if you are planning on sammies! You can also freeze it for up to 3 months. I like to portion it out into freezer bags for easy lunches. And don’t even pretend you haven’t eaten this cold straight from the fridge for breakfast. No shame in my game!

Variations and Substitutions

If you don’t have giardiniera, you can use pickled banana peppers or pepperoncini. It won’t be quite the same, but it’ll still be delicious.
Out of Italian dressing mix? No problem! Just mix together some dried oregano, basil, thyme, rosemary, garlic powder, onion powder, salt, and pepper.
For a spicier kick, add a pinch of red pepper flakes to the slow cooker. I usually skip this ’cause, you know, kids.
I’ve even tried adding a can of diced tomatoes once when I was feeling adventurous. It was…okay. Not my favorite, but not terrible either.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just make sure your Italian dressing mix is gluten-free and serve it over polenta or mashed potatoes instead of a sandwich. Boom!

Can I make this in the Instant Pot?

You betcha! Sear the beef like normal, then throw everything in the Instant Pot. Cook on high pressure for 45 minutes, then let it naturally release for 15 minutes. Shred and enjoy!

My beef is tough! What did I do wrong?

Probably didn’t cook it long enough. Low and slow is the key! Just put the lid back on and let it cook for another hour or two. It’ll get there, I promise.

Can I skip the searing step?

Technically, yes. But you’ll be missing out on a TON of flavor. Trust me, it’s worth the extra effort! Think of it as a mini-workout before you get to feast.

Can I add more veggies?

Go for it! Onions, bell peppers, mushrooms…whatever floats your boat. Just toss them in the slow cooker with everything else. The more, the merrier!

Easy Italian Beef Recipe

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