Slow Cooker Italian Beef
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This easy Slow Cooker Italian Beef is the ultimate dump it, set it, and forget it dinner! With just 5 minutes of prep, a chuck roast, pepperoncini, garlic, Italian dressing seasoning, and beef broth cook low and slow until unbelievably juicy and fall apart tender. Pile it onto toasted rolls with melty mozzarella for the most incredible Italian beef sandwiches!
Recipe Quick Glance: Slow Cooker Italian Beef
- Cooking Level: Easy
- Prep Time: 5 minutes
- Cook Time: 8–10 hours on LOW
- Main Ingredients: Chuck roast, pepperoncini peppers, Italian dressing seasoning, garlic, and beef broth
- Best For: Italian beef sandwiches, easy family dinners, meal prep, and freezer meals
- Flavor: Rich, savory, garlicky, and tangy with a mild pepperoncini kick
- Texture: Juicy, fall-apart tender, and easy to shred
- Serving Ideas: Toasted rolls with mozzarella or provolone, mashed potatoes, rice, or served on its own
- Why You’ll Love It: It’s almost completely hands off, makes plenty of leftovers, and tastes even better the next day.
Why you’ll love Slow Cooker Italian Beef
Italian beef has been a favorite in my family for as long as I can remember. My mom made a big pot at least once a month when I was growing up, and it was always a dinner we looked forward to. It may not be as common outside the Chicago area, but for me, it’s pure comfort food.
Now I make it for my own family. Everything goes into the slow cooker, and it comes out juicy, flavorful, and fall-apart tender… it’s exactly the kind of dependable family dinner everyone should have in their back pocket.
If easy slow cooker dinners are your thing, try my Slow Cooker Mexican Shredded Beef or Crockpot Chicken and Stuffing next.
Hope you love it!
-Star
Key Ingredients
- Chuck roast: Boneless chuck roast is my favorite cut for Italian beef because its marbling keeps the meat juicy and tender. Trim away any large, thick pieces of exterior fat before adding it to the slow cooker.
- Italian dressing seasoning: I use one packet of Good Seasons Italian Salad Dressing & Recipe Mix. This is the specific seasoning mix I’ve always used and recommend for the best flavor. You can usually find it in the grocery store aisle with shelf stable bottled dressings.
- Pepperoncini peppers: These add tanginess and a mild kick without making the beef particularly spicy. I recently tried using jarred roasted red peppers and it was a delicious substitution!
- Beef broth: Use low-sodium beef broth so the finished Italian beef doesn’t become overly salty as it cooks. Beef Bone Broth also works well.
How to make Slow Cooker Italian Beef (step by step)
- Season the beef. Cut the chuck roast into several large pieces and place them in the slow cooker. Season with salt and black pepper, then add the Good Seasons Italian dressing seasoning, minced garlic, and bay leaf.
- Add the pepperoncini and broth. Scatter the pepperoncini peppers over the beef and pour in the low-sodium beef broth. Lightly stir together. Cover and cook on LOW for 8–10 hours.
- Check the beef for tenderness. The Italian beef is ready when it pulls apart easily with a fork. If it still feels tough or is difficult to shred, cover the slow cooker and let it cook a little longer.
- Shred the beef. Remove and discard the bay leaf, then transfer the beef to a large dish and shred it with two forks. Add about 1 cup of the cooking liquid and toss everything together, adding more liquid as needed to keep the beef juicy.
How to make Italian Beef Sandwiches
- Split a sturdy Italian style roll and pile it generously with the shredded beef. Top with sliced mozzarella or provolone, then place the sandwich under the broiler for a minute or two, just until the cheese melts. Finish with extra pepperoncini or Chicago style giardiniera, if desired.
- For a dipped Italian beef sandwich, make the sandwich, fold it together, then dip the entire thing into the crockpot of juices. My mom and husband insist this is the best way to eat one!
You can also spoon a little cooking liquid over the assembled sandwich or serve it alongside for dipping.
If you love warm, cheesy sandwiches with plenty of juice for dipping, try my Slow Cooker Chicken French Dips next.
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Star’s Helpful Tips
Cook it on LOW: I don’t recommend cooking this Italian beef on HIGH. Chuck roast becomes much more tender when it cooks slowly on LOW. I use the same low-and-slow method for my Slow Cooker Kalua Pork and it produces incredibly tender, easy to shred meat every time.
Let the beef tell you when it’s done: Slow cookers and individual roasts can vary. If the beef is difficult to shred, it isn’t ready yet. Cover it and continue cooking until it pulls apart easily. It should literally fall apart when you pick it up with tongs or a fork.
Don’t discard the cooking liquid: Toss some of it with the shredded beef to keep it juicy and flavorful. Save the remaining liquid for dipping sandwiches or reheating leftovers.
Adjust the salt carefully: The Good Seasons seasoning mix and beef broth both contain salt. Use low-sodium broth, then taste the finished beef before adding anything extra.
What to Serve with Italian Beef
French fries: Crispy Air Fryer French Fries are the classic choice and always a family favorite.
Vegetables: Air Fryer Green Beans or Air Fryer Frozen Broccoli add something easy and lighter alongside the rich, juicy beef.
Cucumber salad: My Greek Cucumber Salad is cool, crisp, and tangy enough to balance the hearty sandwiches.
Potato salad: Mom’s Best Potato Salad is perfect when you’re serving Italian beef for a cookout, game day, or casual family gathering.
Sweet potatoes: My Air Fryer Sweet Potato Cubes complement the beef perfectly when you want something a little different.
Storage, Reheating, and Freezing
- Refrigerator: Store leftover Italian beef with some of its cooking liquid in an airtight container for up to 4 days. Keeping the beef in the liquid prevents it from drying out.
- Reheating: Warm the beef with some cooking liquid in a covered saucepan over low heat or microwave. Add another splash of broth if needed.
- Freezer: Allow the Italian beef to cool completely, then freeze it with some cooking liquid in a freezer safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Italian Beef FAQs
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Slow Cooker Italian Beef
Ingredients
- 3-4 lb boneless chuck roast trimmed of fat
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 0.7 oz packet Italian dressing seasoning mix
- 6 cloves garlic minced
- 1 bay leaf
- 1 cup sliced pepperoncinis optional, but recommended
- 3 cups low sodium beef broth
Instructions
- Slow cook the beef: Cut the chuck roast into several large pieces, trimming the fat off as you go, and place them in the slow cooker. Season with kosher salt and black pepper, then add the Good Seasons Italian dressing seasoning, minced garlic, bay leaf, beef broth, and pepperoncini peppers. Lightly stir it together. Cover and cook on LOW for 8–10 hours.
- Shred the beef: The beef is ready when it pulls apart easily with a fork. If it is still tough, cover and continue cooking until tender. Remove and discard the bay leaf, then transfer the beef to a large dish and shred it with two forks. Toss with approximately 1 cup of the cooking liquid, adding more as needed to keep the beef juicy.
- Serve: For Italian beef sandwiches, split sturdy rolls and fill them generously with shredded beef. Top with mozzarella or provolone and bake at 400 until the cheese melts. Serve with a side of gravy/au jus. Add pepperoncini or giardiniera, if desired. For dipped sandwiches, quickly fold up and dip the sandwich into the juices. The beef can also be served over mashed potatoes, rice, or on its own.
Notes
- Cook it on LOW: I don’t recommend cooking this Italian beef on HIGH. Chuck roast becomes much more tender when it cooks slowly on LOW.
- Let the beef tell you when it’s done: Slow cookers and individual roasts can vary. If the beef is difficult to shred, it isn’t ready yet. Cover it and continue cooking until it pulls apart easily. It should literally fall apart when you pick it up with tongs or a fork.
- Don’t discard the cooking liquid: Toss some of it with the shredded beef to keep it juicy and flavorful. Save the remaining liquid for dipping sandwiches or reheating leftover
So easy to throw together, but it has so much flavor!! The sandwiches are hearty and delicious. Definitely adding to the rotation.
Best Italian beef ever!
Best ever Italian beef recipe! I would rather make this than get it at my friendly neighborhood Italian restaurant!
That is a HUGE compliment! Thank you so much, Cat!!
I made it, it was awesome
This is the absolute best Italian beef recipe. I would love to see how or if this could be made into shaved Italian beef.
This is a family favorite in our house! I make it regularly. My teenage son will tell you this is better than any french dip you can get in a restaurant. It’s the best combination of heat and salt. Before serving I pop it under the broiler with provolone cheese and serve the au jus on the side.
My husband recently developed a beef allergy, so I have been trying to substitute chicken for some of our favorite recipes. This was a big win!! I used 4 chicken breasts instead, and cooked on high for 4 hours, then low for 2. It’s even better the next day!
I made it, it was awesome
This recipe is a favorite of my family. It’s so easy, and it freezes and reheats amazingly!
Can I use top round? I’m the worst with understanding beef cuts and my husband likes to find the cheapest cuts, I never know what to do with them and they sit in my freezer.
We absolutely love this recipe and it’s a staple in our house but I forgot to start it last night!!! can I cook it on high all day today for similar results?
This is 100% our go to Italian beef recipe, and it’s always in regular rotation. We like it extra spicy so I always add a whole jar of pepperoncinis (with the juice) and I don’t go through the effort of chopping the garlic. The whole cloves are fully broken down by the time the meat is done.
Cooking this soon, Do you cook it for 16 – 20 Hours ?