Tangy, slightly spicy Italian beef is slow cooked all day until it’s fall apart tender, and then shredded. Perfect on it’s own, on a bun, or a baked potato!
If you’re looking for a great no-fuss meal, you have to try this amazing Slow Cooker Shredded Italian Beef! It cooks away in your slow cooker (hello easy weeknight meal!), until it’s so tender it practically falls apart by itself, then shredded. It’s tangy, a little bit spicy (totally customizable though), and SO versatile!
Even though the weather may be getting warmer, I’m still a huge fan of using my slow cooker. Think about it… this way you don’t have to heat up your kitchen by having your oven or stove top on, plus, dinner practically cooks itself!
This Italian beef is unbelievably easy… you don’t even have to sear the beef first! Of course you totally can, if you have the time and feel like it. About half the time I make this beef I sear it, and the other half I skip it. Sometimes, it’s more work than I feel like doing lol.
I like to use an English cut chuck roast for this (just because of the great marbilization and I like the relatively flat cut), but feel free to use your favorite cut of beef that you usually use for a roast.
Have you heard of the famous Mississippi Pot Roast? This Italian beef is fairly similar, except it uses no packets full of additives. You just add your seasonings and chopped peppers to the bottom of your slow cooker and stir in the vinegar. Add your beef on top of that, top with some extra peppers and a few tablespoons of butter. Pop a lid on the slow cooker and cook on low all day. Easy as pie!!
So now that you have this gorgeous slow cooker full of the most tender and flavorful beef ever… what are you going to do with it? Well you can do a few things…
- Serve it up by itself, with some great side dishes alongside (I’ll link to my favorites later in the post)
- Toast a buttery brioche bun and pile the beef on with some extra peppers
- Bake some potatoes and top them with plenty of butter and Italian beef
- Bake some crispy oven fries (or even fries from a bag), and top them with beef and some mozzarella cheese
I actually have another recipe using this Italian beef coming up next week… so stay tuned for that… you definitely don’t want to miss it!
Alright, so some side dishes that are great with this beef are
- Horseradish Mashed Potatoes
- Garlic and Balsamic Roasted Mushrooms
- Cheesy Brussels sprouts with Bacon
- Crispy Oven Fries
Can’t you just imagine sinking your fork into that bowl full of succulent beef?!
The next time you’re craving some comfort food on a weeknight… whip up this Slow Cooker Shredded Italian Beef and prepare to fall in love!!
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Ingredients
- 1/2 cup white vinegar
- 1 Tbsp dried minced onion
- 1/2 Tbsp garlic powder
- 1 - 1 1/2 tsp crushed red pepper flakes
- 7 pepperoncini peppers, chopped (I use the mild jarred ones)
- 7-10 banana pepper rings (I use mild)
- 2-3 lb beef chuck roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 Tbsp butter
Instructions
- Spray slow cooker insert with cooking spray. Add vinegar, dried onion, garlic powder, red pepper flakes, chopped pepperoncini peppers, and banana pepper rings to bottom of slow cooker. Stir to combine.
- Add beef chuck roast on top of spice mixture, season both sides with salt and black pepper. Top with butter.
- Place lid on slow cooker and cook on LOW for 8 hours. Remove beef from slow cooker and shred. Return to slow cooker to soak up any residual juice and serve.
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Chef Tips
Kari says
Very good! This is on regular rotation in our home.
Chyanne says
My family loves this recipe! So easy and so delicious! My husband request this atleast 1 every 2 weeks!
Debbie says
Could I make this with a pork roast?
Amanda says
I’ve not tried it, but I think that would work well 🙂
Catherine says
A queston before I make this: You say to put the trivet/insert in the Instant Pot, then put in the peppers and spices, then the beef and butter plus salt/pepper on top. Wouldn’t this keep the beef sitting above the good stuff in the bottom? It seems like you would want them to cook altogether so the tastes would merge.
Amanda says
Hi Catherine, this recipe is for the slow cooker; I haven’t tested it in my Instant Pot 🙂
Julia says
Would it be ok to cook this on high for four hours or will that dry it out?
The Chunky Chef says
I always test my recipes on LOW, so I can’t say for certain if high for 4 hours would dry it out or not. Probably not, but I just haven’t tested it.
Anne says
This is the Italian beef I have grown up with. And has been requested by all who have eaten it at count them Four boys high school graduation, countless room mates. I used to make batches and freeze in portioned bags for the boys to have in the freezers at college. It’s a keep, delicious and easy. Loved your comment to judgy McJudgerton. Haters gonna Hate. Good simple recipes keep them coming
Anne says
I haven’t made this was just browsing. Very similar to what I have made all my life too with the exception of the vinegar. Help me understand why and does it change the flavor? I must admit I have used everything but the vinegar, i use beef broth and a 325 degree oven with the ingredients in a 8qt Dutch oven cooked until the meat can be shredded. Might try this crock pot once I understand the vinegar effect on flavor, I understand it is a meat tenderizer. Thanks
The Chunky Chef says
The vinegar, other than acting as a meat tenderizer, really infuses the meat with a ton of flavor. If you’re worried about it being too vinegary, it really doesn’t taste that way at all. You could replace half the vinegar with the liquid from the pepperoncini or banana pepper jars if you’d like 🙂
Anne says
I agree with you!! I made it for 4 boys as well graduations, college in portioned bags we must be related…like our names
Kaitlin says
Hello! I accidentally bought a jar of already chopped/sliced pepperoncini peppers…so how much would you suggest to use to equal 7 peppers?
The Chunky Chef says
No worries, I do that all the time 🙂 I would put in about a cup or so, but you don’t need to be exact.
Bill says
Off the charts good, had left overs last night and added it to Kraft velveeta mac and cheese (out of rolls) and what a fantastic meal! Thanks so much
Jess says
So good and so easy! I go for seconds and thirds instead of dessert. We do sandwiches with provolone as recommended in the comments. If there are leftovers, we do open-faced sandwiches on day 2 because the meat is super juicy when reheated (and even tastier), either way my family is in love!
Linda says
This sounds excellent! I know I’m rating it before I’ve made it but I can tell by the ingredients that it’s going to be great!!! I was wondering though. Has anyone done this in a pressure cooker? If so how long should i set the timer? I have made roasts and stews in it before. But, as good as the meat is I find it makes the vegetables too mushy. I think maybe the veggies could be put in later. I guess that’s the bad thing about the pressure cookers. It’s good for the meats but kinda kills the veggies.
Rose says
One of the best Italian beef recipes I’ve tasted. Very flavorful and so easy. I added some extra pepperoncinis and crushed red pepper because I like a lot of spice. Delicious topped with a slice of provolone. Will definitely make again
Steven Farley says
If you think this garbage is remotely relate to real Italian beef, you shouldn’t be allowed to eat anything but pet kibble out of a bag, let alone be allowed in a kitchen.
The Chunky Chef says
Aww bless your heart. Did I say it was “authentic”? NO. Take your Judgy McJudgerson attitude elsewhere 😉
Patrick says
I have to agree with Mr. Farley to a degree. This recipe is awful. I tried it with highest hopes that it was going to be good due to the high ratings. It’s not good at all.
They say “Beauty is in the eye of the beholder”… I guess that goes for taste as well.
The Chunky Chef says
Well I’m sorry this recipe didn’t work out for you. Yes everyone has different tastes 🙂
Teri says
I made this last night and I looovvve it! I used a jar of banana peppers and omitted the vinegar, salt, and pepperoncini peppers (peppers had vinegar and salt in with them) and also omitted butter (enough fat as is) and it was delicious!!! Super easy to make!!! Will definitely make again!!! 😋
Lindsay says
Hi there I’m making this tonight! Do you have listed any other macros besides calories? Thanks!
The Chunky Chef says
As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.
Angela says
Love this recipe.do it in my instant pot for 90 min and it comes out perfect.g