Slow Cooker Italian Beef
If you’re looking for a simple, flavorful slow cooker Italian beef recipe, this is one you’ll want to keep on repeat. It’s a true dump-and-go dinner - just add everything to the slow cooker, let it cook all day, and come home to tender, juicy shredded Italian beef that’s packed with flavor.
Print
Pin
Servings: 8 people
Calories: 211kcal
Equipment
- 1 5 1/2 quart slow cooker
- 1 Large bowl
- 2 Forks for shredded
Ingredients
- 1 2.5–3 lb 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) Reserve 1/2 cup of the juice
Instructions
- Season the beef. Place the chuck roast into the slow cooker. Sprinkle evenly with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Add the liquids and peppers. Pour the beef broth into the slow cooker. Drain the pepperoncini, reserving ½ cup of the juice, and add it in with the broth. Add half of the peppers to the slow cooker and store the remaining peppers in the refrigerator to use later.
- Cook low and slow. Cover and cook on low for 8–10 hours or high for 5–6 hours. The beef is ready when it easily shreds with a fork. If you have the time, cooking on low will give you the best results and help keep the beef tender and juicy.
- Shred the beef. Remove the beef from the slow cooker and place it into a large bowl. Use two forks to shred the meat.
- Add flavor back in. Stir in the remaining reserved pepperoncini and spoon some of the cooking juices over the shredded beef. Return to the slow cooker if desired to keep warm. Taste and adjust seasoning as needed.
Notes
How to Make Italian Beef Hoagies
For the best hoagie sandwiches, lightly toast the rolls before adding the beef—this helps prevent them from getting soggy. Add about ⅓–½ cup of shredded beef to each roll, then top with provolone cheese and place under the broiler for 1–2 minutes until melted. Finish with extra pepperoncini or giardiniera for added flavor. If you like a juicier sandwich, spoon a little of the cooking liquid over the beef or serve it on the side for dipping. Use the right cut of beef
Chuck roast works best for this recipe because it becomes tender and shreds easily after slow cooking. Leaner cuts won’t give you the same juicy, fall-apart texture. Cook low for best results
Cooking on low for 8–10 hours gives you the most tender beef. If the meat isn’t shredding easily, it likely needs more time. Don’t skip the juices
After shredding, mix some of the cooking liquid back into the beef. This keeps it moist and adds even more flavor. Prep ahead tip
If prepping the night before, wait to add the pepperoncini and juice until just before cooking. This helps prevent the beef from becoming tough. Make it ahead or freeze
This recipe stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Store in portions for easy reheating.
For the best hoagie sandwiches, lightly toast the rolls before adding the beef—this helps prevent them from getting soggy. Add about ⅓–½ cup of shredded beef to each roll, then top with provolone cheese and place under the broiler for 1–2 minutes until melted. Finish with extra pepperoncini or giardiniera for added flavor. If you like a juicier sandwich, spoon a little of the cooking liquid over the beef or serve it on the side for dipping. Use the right cut of beef
Chuck roast works best for this recipe because it becomes tender and shreds easily after slow cooking. Leaner cuts won’t give you the same juicy, fall-apart texture. Cook low for best results
Cooking on low for 8–10 hours gives you the most tender beef. If the meat isn’t shredding easily, it likely needs more time. Don’t skip the juices
After shredding, mix some of the cooking liquid back into the beef. This keeps it moist and adds even more flavor. Prep ahead tip
If prepping the night before, wait to add the pepperoncini and juice until just before cooking. This helps prevent the beef from becoming tough. Make it ahead or freeze
This recipe stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Store in portions for easy reheating.
Nutrition
Serving: 1g | Calories: 211kcal | Carbohydrates: 2g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 494mg | Potassium: 416mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 3mg