Slow Cooker Italian Beef

Here in Ohio, we don’t have a lot of classic and authentic Italian beef options. But I love to make a homemade version!

I love how simple this recipe is to put together. There’s a little bit of prep in the morning, then it cooks all day, then you just shred the meat and make sandwiches.

Perfect for a busy weeknight! The only downside is, if you’re home during the day, you’re going to be very hungry, since the amazing smell will be driving you crazy all day lol.

What do I need to make this recipe?

• Beef – a chuck roast is what’s called for because it’s readily available, and made for low and slow cooking, so the connective tissue breaks down and becomes tender and shred-able.
• Black pepper – pepper adds a mild spice that compliments the other spices.
• Garlic powder – in place of garlic powder, you can use a couple of cloves of minced fresh garlic.
• Italian dressing – don’t use the liquid bottled dressing, you want a packet (generally found by the ranch seasoning packets).
• Giardiniera – these pickled vegetables typically come in mild and hot varieties, as well as a “chicago style”.
• Pepperoncini – as with the giardiniera, choose the variety you prefer.
• Basil and oregano – these are dried herbs that enhance the Italian dressing seasoning.
• Broth – I recommend using a reduced sodium broth, but regular will also work.
• Hoagie buns – use any buns you’d like for a sandwich.

How to make slow cooker Italian beef?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Add roast and broth. You can sear the roast first if you’d like, but it’s not necessary.
2. Mix up seasonings. I like to do this in a bowl so everything is combined, rather than adding the spices one by one. You get a more even coverage this way.
3. Add seasonings.
4. Add peppers and giardiniera.
5. Cook. Cover and cook on low for 8-10 hours.
6. Shred. I like to do this on a plate with two forks, but you can shred it in whichever method you prefer.
7. Return beef to slow cooker. Stir it around with the juices.
8. Serve.

Variations of this recipe

• Beef – I like to use chuck roast, but a rump roast or other tough cut of meat will work. You want something that needs that low and slow braise, since it’ll get super tender.
• Broth – in place of the beef broth, you could use chicken broth, or even some beer.
• Peppers – instead of pepperoncini, you could use some banana peppers.
• Giardiniera – if you’ve never had giardiniera, it’s a somewhat spicy pickled vegetable condiment. It typically comes in a mild or hot version, so choose the one you like best.
• Cheese – cheese may not be traditional, but it’s delicious! We prefer to use provolone cheese, but mozzarella is a good alternative. Not the fresh stuff, but a sliced version from the deli counter.
• Mayo – if you’d like some extra flavor and moistness, try adding a good slather of horseradish mayo on the top or bottom buns! The recipe for horseradish mayo is included with this Cheesesteak recipe.

Making Italian beef ahead of time

I don’t recommend making the whole sandwich ahead of time, since the hoagie buns can get soggy.

However, the beef can absolutely be made the day before. Store the beef in some of the cooking liquid so it doesn’t dry out.

Storage

Leftover shredded beef should be refrigerated in an airtight container and enjoyed within 1 week.

Freezing

Shredded beef can be frozen for up to 3-6 months. The cooking liquid can also be frozen for up to 6 months.