Slow Cooker Italian Beef Sandwiches Recipe

Introduction

Slow Cooker Italian Beef is a tender, flavorful dish that transforms a simple chuck roast into a savory, juicy meal. Perfect for sandwiches or served over rice or mashed potatoes, it’s an easy set-and-forget recipe that fills your home with incredible aromas.

Ingredients

• 5 pound chuck roast
• 2 teaspoons sea salt
• 2 teaspoons ground pepper
• 3 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 bay leaf
• ¼ cup light brown sugar
• 1 package Italian-style salad dressing mix (dry)
• ¼ teaspoon red pepper flakes
• ½ cup pepperoncini juice (from jar)
• Pepperoncinis (optional for topping)
• Sub rolls (optional for serving)
• Provolone cheese (optional for serving)

Instructions

1. Step 1: Rub the chuck roast with about a teaspoon each of sea salt and ground pepper. Sear the roast in a hot pan on all sides until browned, then transfer it to your slow cooker.
2. Step 2: In a large bowl, whisk together the remaining salt and pepper, beef broth, dried oregano, dried basil, dried parsley, onion powder, garlic powder, bay leaf, light brown sugar, Italian dressing mix, red pepper flakes, and pepperoncini juice. Pour this mixture over the roast in the slow cooker.
3. Step 3: Cook on low for 8 to 10 hours or on high for 4 to 5 hours. About an hour before it’s done, remove the bay leaf and shred the meat using two forks. Stir the shredded beef back into the juices and let it cook for the final hour.
4. Step 4: Serve the shredded Italian beef on sub rolls with pepperoncinis and provolone cheese for classic sandwiches, or enjoy it over rice or mashed potatoes with plenty of the flavorful juices.

Tips & Variations

• For extra spice, add more red pepper flakes or toss in additional pepperoncinis while cooking.
• Use a higher fat chuck roast for more tender, juicy results.
• Try serving with a side of giardiniera for an authentic Chicago-style twist.
• If you prefer, skip searing and place the seasoned roast directly into the slow cooker to save time.

Storage

Store any leftover Italian beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of beef broth to keep the meat moist. You can also freeze the cooked beef for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

While chuck roast is ideal for slow cooking due to its fat content and flavor, brisket or round roast can also work, though they may be less tender.

Do I have to use the Italian salad dressing mix?

The Italian dressing mix adds a lot of the signature flavor quickly, but you can substitute with a blend of dried herbs like parsley, oregano, garlic powder, and onion powder if you prefer to avoid packaged mixes.

Slow Cooker Italian Beef Sandwiches Recipe

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★★★★★

4.5 from 77 reviews

This Slow Cooker Italian Beef recipe offers a tender and flavorful chuck roast simmered low and slow with Italian herbs, spices, and pepperoncini for a deliciously tangy au jus. Perfect for juicy sandwiches on sub rolls or served over rice or mashed potatoes, it’s an easy, hands-off meal ideal for busy days or gatherings.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 8 to 10 hours (low) or 4 to 5 hours (high)
• Total Time: 8 hours 15 minutes (using low setting)
• Yield: 8 to 10 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 pound chuck roast
• 2 teaspoons sea salt, divided
• 2 teaspoons ground pepper, divided
• 3 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 bay leaf
• ¼ cup light brown sugar
• 1 package Italian-style salad dressing mix (dry)
• ¼ teaspoon red pepper flakes
• ½ cup pepperoncini juice (from jar)

Optional Toppings and Serving

• Pepperoncinis (optional for topping)
• Sub rolls (optional for serving)
• Provolone cheese (optional for serving)

Instructions

1. Prepare and Sear Roast: Rub the chuck roast evenly with about one teaspoon each of sea salt and ground pepper. Heat a pan over medium-high heat and sear the roast on all sides until browned to lock in flavor. Then transfer the seared roast to your slow cooker.
2. Mix and Add Cooking Liquid: In a large bowl, whisk together the remaining salt and pepper, beef broth, dried oregano, basil, parsley, onion powder, garlic powder, bay leaf, light brown sugar, dry Italian-style salad dressing mix, red pepper flakes, and pepperoncini juice. Pour this mixture over the roast in the slow cooker, ensuring the roast is well submerged.
3. Slow Cook Beef: Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. This slow cooking process tenderizes the beef and infuses it with rich Italian flavors.
4. Shred Meat: Approximately one hour before the end of the cooking cycle, remove the bay leaf. Use two forks to shred the beef directly in the slow cooker, mixing it into the juices. Let it continue cooking for the final hour to absorb maximum flavor.
5. Serve: Serve the shredded Italian beef as a sandwich on sub rolls topped with optional pepperoncinis and provolone cheese with some of the au jus for dipping. Alternatively, serve the beef over rice or mashed potatoes for a hearty meal.

Notes

• For a more robust flavor, marinate the roast in the seasoning mixture overnight before cooking.
• Searing the roast before slow cooking enhances the texture and flavor but can be skipped to save time.
• If you prefer less spice, reduce or omit the red pepper flakes and pepperoncini juice.
• Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.
• Using sub rolls designed for au jus dipping helps prevent sogginess in sandwiches.

Keywords: Slow cooker Italian beef, Italian beef sandwich, slow cooked chuck roast, Italian-style beef, easy slow cooker recipes, Italian beef au jus