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
Nutrition Facts (per serving)
378 Calories
23g Fat
3g Carbs
38g Protein
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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 slow cooker Italian beef and beer dish is full of flavor, and a snap to throw together in the slow cooker. Once cooked, the meat is shredded, making for tasty sandwiches or a beef main dish. It serves a dozen or more people, so it's great for tailgating, Super Bowl parties, or family get-togethers. 

The meat called for is a beef chuck roast, which is a big, thick cut of meat that should actually not be roasted, despite its name—it will turn out chewy and tough. Instead, this cut is best when braised, which is a moist heat cooking method that involves simmering the meat in a small amount of liquid. In this recipe, the liquid is beer, along with some of the liquid from the jar of pepperoncini peppers, offering a nice depth of flavor and a little bit of spice. Dry Italian dressing mix and the peppers themselves bring even more flavor to the dish, and the crock pot cooks the beef to tender perfection, making it ideal for shredding.

When it comes to the beer, you can choose whichever type you prefer; if you'd rather not use beer, substitute with 1 1/2 cups of beef stock or broth, preferably low sodium or unsalted. The best way to build the sandwich is to spoon some of the warm broth onto split rolls or bread, pile with shredded beef, and then top with a few peppers.


  • 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

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

Steps to Make It

  1. Gather the ingredients.

  2. Pour the beer into the slow cooker.

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

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

  5. Top the roast with the remaining peppers.

  6. Cover and cook on low for 8 to 10 hours.

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

  8. To serve, ladle a small amount of the warm liquid from the slow cooker onto split rolls or bread, top with the shredded beef, then follow with more beef liquid as desired. Add a few peppers if you like.

  9. Serve with plenty of napkins and enjoy.​