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My Slow Cooker Italian Beef is tender, juicy, and loaded with zesty Italian flavor. The secret’s in the way you sear the beef! This creates melt-in-your-mouth meat perfect for sandwiches or hearty dinners.
A Reader’s Review
This was a delicious meal and required little time to make it. We will make more often now that we know how good it is. We soak the roll in the juice before we add the meat and cheese. Yummy!!
What Makes This So Addicting
- Set It and Forget It. The slow cooker does the work while your kitchen fills with the most incredible, zesty aroma.
- Fall-Apart Tender. Each bite melts in your mouth thanks to rich marbling and that long, low simmer.
- Flavor That Hits Different. Tangy pepperoncini and Italian herbs infuse every strand of beef with bold, crave-worthy flavor.
Slow Cooker Italian Beef Ingredients
- Chuck Roast: Use top round, bottom round, shoulder, or chuck roast, but boneless chuck works best. Its marbling breaks down beautifully for that melt-in-your-mouth texture.
- Shredding: For the best flavor, shred the beef, return it to the crockpot, and heat for 30 minutes so the flavor soaks in completely.
Slow Cooker Italian Beef Recipe
The secret to the best flavor of this Italian Beef recipe is searing the beef. Searing the meat caramelizes the natural sugars and creates a brown crust, amplifying the flavor. Don’t skip this step! Then let the slow cooker do its thing!
- Season & Sear Beef Sides: Season the chuck roast with salt and pepper. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust.
- Put in Slow Cooker: Place the seared roast in a 5-quart slow cooker.
- Add the beef consommé, Italian dressing mix, garlic powder, Italian seasoning, and pepperoncini to the slow cooker, then top the roast with butter slices.
- Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.
Alyssa’s Pro Tip
Drain: Use a slotted spoon to remove the beef from the slow cooker once ready to serve, so it doesn’t make your hoagies soggy.
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Slow Cooker Italian Beef
Ingredients
- 3-4 pounds beef chuck roast
- salt and pepper
- 2 tablespoons canola oil
- 2 cups beef consommé or beef broth
- 1 package dry Italian salad dressing
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 (12-ounce) jar sliced pepperoncini, drained
- ¼ cup sliced butter
Instructions
- Season 3-4 pounds beef chuck roast with salt and pepper. Heat a large skillet over high heat with 2 tablespoons canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5-quart slow cooker.
- Add 2 cups beef consommé, 1 package dry Italian salad dressing, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 (12-ounce) jar sliced pepperoncini, drained, to the slow cooker. Top the roast with ¼ cup sliced butter.
- Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.
Video
Notes
- Refrigerate: Store leftover Italian beef with its juices in an airtight container for up to 4–5 days.
- Freeze: Keep beef with some juices in a heavy-duty freezer bag, pressing out excess air. Freeze up to 3 months.
- Reheat: Warm thawed beef in the microwave, on the stovetop, or in the slow cooker until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Different Ways to Serve it Up
This recipe is great for making Italian Beef Sandwiches. But you can serve it over rice or mashed potatoes, stir it into pastas like mac and cheese or garlic mushroom noodles. Here are a few more ideas of what to serve it with.
We were looking for something new, and this was definitely it!! Loved it! I didn’t have Italian seasoning but made my own and it worked great. I added some cut up potatoes for the last 2 hrs so we’d have a side and they turned out delicious too. I used a 16 oz jar of giardiniera (rinsed it off), also a bed of sliced onion on the bottom of the pan and added garlic too because we love garlic. Left out the pepperoncini (don’t like it), and used harvati in place of provolone because that’s what I had on hand. It was so delicious, I can’t wait for dinner time tonight to eat up the leftovers!