Slow Cooker Italian Beef

Crock pot Italian beef sandwich with dipping sauce

Diana Rattray

Prep: 10 mins
Cook: 10 hrs
Total: 10 hrs 10 mins
Servings: 10 to 15 servings
Nutrition Facts (per serving)
429 Calories
24g Fat
15g Carbs
39g Protein
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Nutrition Facts
Servings: 10 to 15
Amount per serving
Calories 429
% Daily Value*
Total Fat 24g 30%
Saturated Fat 9g 46%
Cholesterol 145mg 48%
Sodium 3477mg 151%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 39g
Vitamin C 185mg 926%
Calcium 49mg 4%
Iron 5mg 25%
Potassium 834mg 18%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Place the beef roast in a 3 1/2 to 5-quart slow cooker.

    Beef roast in the crockpot.
     The Spruce
  3. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.

    Seasoning for Italian beef.
     The Spruce
  4. Add all mixture to crockpot. 

    Italian beef in the crockpot.
     The Spruce
  5. Cover and cook on low for about 9 to 11 hours, or until the beef is very tender.

  6. Use a fork to shred for sandwiches. 

    Shredded Italian Beef.
     The Spruce
  7. Serve with crusty Italian rolls or crusty bread.

    Crockpot Italian Beef sandwich.
     The Spruce
  8. Enjoy!

Recipe Variations

  • 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.