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Easy Slow Cooker Italian Beef Recipes

Easy Slow Cooker Italian Beef Recipes

Juicy, tangy Italian beef made easy in the slow cooker—perfect for weeknight-friendly sandwiches with minimal prep and maximum flavor.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 pound boneless beef chuck roast, trimmed
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon crushed red pepper flakes adjust to heat preference
  • 1 tablespoon olive oil for optional sear
  • 2 cup yellow onion, thinly sliced
  • 1 tablespoon minced garlic
  • 1 cup low-sodium beef broth
  • 1 packet Italian dressing mix
  • 1 cup pepperoncini peppers, sliced drained
  • 0.5 cup pepperoncini brine (juice)
  • 2 tablespoon Worcestershire sauce
  • 8 roll hoagie rolls for serving
  • 8 slice provolone cheese optional, for serving
  • 0.5 cup giardiniera optional, for serving

Instructions

Preparation Steps

  • Pat the chuck roast dry. In a small bowl, combine salt, pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes. Rub the spice mix all over the roast.
  • Optional: Heat olive oil in a large skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until deeply browned.
  • Place sliced onions and minced garlic in the bottom of the slow cooker. Set the roast on top.
  • Whisk together beef broth, Worcestershire sauce, Italian dressing mix, and pepperoncini brine. Pour over the roast. Scatter the pepperoncini peppers around the meat.
  • Cover and cook on Low for 8 to 9 hours (or High for 4 to 5 hours) until the beef is fork-tender.
  • Transfer the roast to a board and shred with two forks, discarding large pieces of fat. Skim excess fat from the cooking liquid.
  • Return shredded beef to the slow cooker and toss with the juices. Taste and adjust seasoning if needed.
  • Serve on toasted hoagie rolls with provolone and giardiniera. Spoon extra jus over the meat or serve on the side for dipping.

Notes

For Chicago-style flair, use hot or mild giardiniera and plenty of pepperoncini. Leftovers keep 4 days in the fridge or 3 months frozen; reheat gently with a splash of broth. If you prefer less heat, reduce or omit the red pepper flakes and use mild peppers.