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Slow Cooker italian Beef

Slow Cooker Italian Beef

This Slow Cooker Italian Beef is the perfect recipe when you want dinner ready after a long workday or if you need to feed a crowd on game-day. It's juicy, super flavorful, and everyone loves it!
5 from 1 vote
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Course: dinner, dinner recipe
Cuisine: American, Italian
Keyword: crockpot italian beef, slow cooker italian beef, slow cooker italian beef recipe
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: 339kcal


  • 5 1/2 quart slow cooker


  • 1 2.5lb chuck roast
  • 2 tablespoons italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt extra to taste
  • 1 teaspoon ground black pepper extra to taste
  • 1 cup beef broth
  • 1 16-ounce jar of sliced sliced Pepperoncini peppers (banana peppers) (I used medium heat), reserve half the peppers
  • hoagie or sandwich buns if using
  • provolone cheese slices if using


  • Place the chuck roast into the bottom of the slow cooker insert. Sprinkle the beef with the Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Pour the reserved banana pepper juice, peppers, and beef broth over the chuck roast. Remember to save about half of the peppers to use after the beef cooks.
  • Tightly place the lid on and set the slow cooker to cook on low for 8-10 hours or on high for 5-6 hours. When the beef can easily shred using a fork, then you know it's done cooking.
  • Using a slotted spoon, remove the chuck roast from the slow cooker and place it into a large bowl. Using two forks, shred the beef.
  • Pour in the rest of the pepperoncini pepper slices. Spoon in some of the reserved juice from the slow cooker. This helps keep the shredded beef moist and adds flavor. You can also add the shredded meat back into the slow cooker with the juices.
  • At this time, taste for salt and black pepper. Add more if needed.
  • If you're going to make hoagies, then first toast the hoagie rolls; this helps keep the bread from getting soggy from the juice. If you want, add a little butter and garlic powder to the roll before toasting it.
  • Then place ⅓ cup of shredded beef on the bottom part of the roll with one slice of provolone cheese.
  • Place the sandwich under the broiler for a minute or until the cheese melts. If you want, add more peppers and other condiments. Place the top part of the roll back on the hoagie and enjoy!


Nutrition does not include the roll or cheese if you're making a hoagie.
Storage Tips
For the week
After Italian beef is cooled, place it into airtight containers and store up to 4 days in the refrigerator. Reheat on the stove or in the microwave.
To freeze
I recommend freezing into 1-2 cup portions, so it's easier to use in recipes or when you want to make quick hoagies. After it cools, freeze the Italian beef in airtight containers, freezer bags, or use silicone freezer trays like these Souper Cubes.
If you can, thaw over night in the refrigerator, then reheat in the microwave or on the stove top. It will take more time, but you can also reheat from frozen on the stovetop or in the microwave.


Serving: 1g | Calories: 339kcal | Carbohydrates: 24g | Protein: 39g | Fat: 18g | Saturated Fat: 8g | Sodium: 1257mg | Fiber: 1g