Slow Cooker Italian Beef
Tender, juicy, and full of zesty flavor, this Slow Cooker Italian Beef practically shreds itself. Perfect for sandwiches, meal prep, or weeknight dinner.
Servings: 8 servings
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
Storing & Reheating Instructions
- 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
Calories: 396kcal | Carbohydrates: 1g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 433mg | Potassium: 611mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 4mg
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