|Nutrition Facts (per serving)|
|Servings: 10 to 15|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||13%|
|Total Sugars 9g|
|Vitamin C 185mg||926%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Italian beef has long been a slow cooker recipe favorite, and it is loaded with flavor. The Italian-style pickled vegetables — giardiniera and pepperoncini — and dry Italian salad dressing are the ingredients that give this dish its name.
The beef pot roast is slow-cooked to perfection with the pickled vegetables, Italian salad dressing mix, and beef broth. This is a fabulous dish for tailgating or a game day party at home. This version uses condensed beef broth, but a good quality low sodium or unsalted beef broth may be used as well. Just reduce it to concentrate the flavors. See the tips and variations for more. For juicy, tender beef that will shred easily, use a lean chuck roast, bottom round, or rump roast. Lean beef roasts are best cooked in the oven.
Serve the shredded beef from the slow cooker along with soft toasted split buns.
Monica's Italian beef is a similar recipe made with pepperoncini, beer, and salad dressing mix, and Pam's Italian beef is another variation made with a thickened sauce.
3 1/2 to 4 pounds beef pot roast (lean chuck or rump roast)
1 (12-ounce) jar Italian Giardiniera, drained
1 (12-ounce) jar pepperoncini peppers
1 (0.7-ounce) envelope zesty Italian salad dressing mix
1 (10.75-ounce) can condensed beef broth
Gather the ingredients.
Place the beef roast in a 3 1/2 to 5-quart slow cooker.
Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot.
Cover and cook on low for about 9 to 11 hours, or until the beef is very tender.
Use a fork to shred for sandwiches.
Serve with crusty Italian rolls or crusty bread.
- Reduce the spiciness by using less Italian Giardiniera.
- To make a substitute for condensed beef broth, bring 2 cups of beef stock — preferably low sodium or unsalted — to a boil. Reduce the heat to medium-low and simmer until it is reduced to about 1 1/4 to 1 1/2 cups.
- Replace the condensed beef broth with a can of condensed French onion soup.