Slow Cooker Italian Beef Recipe

A plate of crockpot Italian beef with dipping sauce
Photo: Diana Rattray
  • 10 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 10 hrs
  • Yield: Serves 10 to 15
Ratings (48)

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. 

What You'll Need

  • 3 1/2 to 4 pounds beef pot roast, lean chuck or rump roast
  • 12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
  • 12 ounces (jar) pepperoncini peppers
  • 1 envelope Italian salad dressing (zesty Italian)
  • 1 can (10 3/4 ounces) condensed beef broth (see substitution suggestion below)

How to Make It

  1. 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.
  2. Add all mixture to crockpot. 
  3. Cover and cook on LOW for about 9 to 11 hours, or until the beef is very tender.
  4. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread.

Variations

  • To make a substitute (and lower sodium) 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.
Nutritional Guidelines (per serving)
Calories 322
Total Fat 13 g
Saturated Fat 5 g
Unsaturated Fat 6 g
Cholesterol 101 mg
Sodium 138 mg
Carbohydrates 18 g
Dietary Fiber 7 g
Protein 37 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)