Slow Cooker Italian Beef and Beer

Shredded beef sandwich

Diana Rattray

Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
378 Calories
23g Fat
3g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 378
% Daily Value*
Total Fat 23g 30%
Saturated Fat 10g 48%
Cholesterol 125mg 42%
Sodium 461mg 20%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 38g
Vitamin C 19mg 96%
Calcium 31mg 2%
Iron 4mg 19%
Potassium 528mg 11%
*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.)

This is such a tasty beef for sandwiches and is a snap to throw together and cook in the slow cooker. This recipe serves a dozen or more people, so it's great for tailgating or a family get-together. 

The beef is cooked to tender perfection in the slow cooker with some unusual yet very tasty additions.


  • 1 (12-ounce) can beer

  • 1 (12-ounce) jar pepperoncini peppers, with liquid

  • 1 envelope dry Italian salad dressing mix

  • 4 pounds beef chuck roast, trimmed

  • Hard rolls, bulkie rolls, or French bread, optional, for serving

Steps to Make It

  1. Pour beer into the slow cooker.

  2. Drain liquid from pepperoncini into the crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the slow cooker.

  3. Trim fat from the roast; place in slow cooker on top of peppers.

  4. Top roast with remaining peppers.

  5. Cover and cook on low for eight to 10 hours.

  6. Remove the cooked roast from slow cooker; cool slightly. While still warm, pull roast with two forks to shred.

  7. To serve, ladle a small amount of warm liquid from slow cooker onto split rolls or bread, top with shredded beef, then follow with more beef liquid as desired. Serve with forks and a stack of napkins.​