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Home / Main Dishes / Beef

Slow Cooker Shredded Italian Beef

4.04
/5
8 hours hours 10 minutes minutes
73 Comments
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By: The Chunky Chefpublished: 04/12/2017

This post may contain affiliate links. Please read my disclosure policy.


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!

Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

I love using my slow cooker year- round… that 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.

Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

I like to use an English cut chuck roast for this (because of the great marbleization 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!!

Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

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

Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

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

Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

Can’t you just imagine sinking your fork into that bowl full of succulent beef?!

Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

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!!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

Slow Cooker Shredded Italian Beef

4.04 from 76 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 10 minutes minutes
Calories: 249
Servings: 8 servings
(hover over # to adjust)
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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!

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

For extra flavor, place some whole pepperoncini peppers and banana pepper rings on top of beef before cooking.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Slow Cooker Shredded Italian Beef | Tangy and spicy, this Italian beef is easily cooked in a slow cooker until fork tender, then shredded, for the ultimate in delicious easy weeknight dinners! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.04 from 76 votes (47 ratings without comment)

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Recipe Rating




  1. Lisa D says

    Posted on 4/3 at 10:32 am

    I’ve made this several times now and it is consistently good. The roast falls apart with a fork each time! Love the taste! Made no modifications to the recipe.

    Reply
  2. Lisa D says

    Posted on 12/20 at 10:19 pm

    Best roast recipe I’ve found. Each time it it so tender and flavorful. Never dry. Love it!

    Reply
  3. Lauri Carnahan says

    Posted on 12/11 at 8:40 am

    The flavor of this dish is over-the-top! I serve it to all my guests and they rave over it!

    Reply
  4. karen says

    Posted on 12/5 at 12:22 pm

    I use spicy banana peppers as well as some of the vinegar they’re canned in.

    Reply
  5. Gina says

    Posted on 8/29 at 11:01 am

    I’m trying it now with the exception I am slow cooking on a smoker. I always look at different recipes and then incorporate my own using parts of this and that recipe. I love to look at reviews on how others made adjustments. As you said everyone has different tastes. To be mean is just wrong. If you didn’t like maybe say what you think would improve the recipe but as the old saying goes “if you have nothing nice to say don’t say anything at all”. Appreciate the recipe.

    Reply
  6. Kari says

    Posted on 4/19 at 9:39 pm

    Very good! This is on regular rotation in our home.

    Reply
  7. Chyanne says

    Posted on 4/16 at 2:14 pm

    My family loves this recipe! So easy and so delicious! My husband request this atleast 1 every 2 weeks!

    Reply
  8. Debbie says

    Posted on 2/27 at 8:50 pm

    Could I make this with a pork roast?

    Reply
    • Amanda says

      Posted on 2/28 at 9:58 pm

      I’ve not tried it, but I think that would work well 🙂

      Reply
  9. Catherine says

    Posted on 2/24 at 6:30 pm

    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.

    Reply
    • Amanda says

      Posted on 2/24 at 10:31 pm

      Hi Catherine, this recipe is for the slow cooker; I haven’t tested it in my Instant Pot 🙂

      Reply
  10. Julia says

    Posted on 2/7 at 10:27 am

    Would it be ok to cook this on high for four hours or will that dry it out?

    Reply
    • The Chunky Chef says

      Posted on 2/7 at 8:21 pm

      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.

      Reply
  11. Anne says

    Posted on 12/31 at 6:56 pm

    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

    Reply
    • Anne says

      Posted on 6/26 at 5:41 pm

      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

      Reply
      • The Chunky Chef says

        Posted on 6/26 at 8:26 pm

        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 🙂

        Reply
    • Anne says

      Posted on 6/26 at 5:47 pm

      I agree with you!! I made it for 4 boys as well graduations, college in portioned bags we must be related…like our names

      Reply
  12. Kaitlin says

    Posted on 11/18 at 10:57 am

    Hello! I accidentally bought a jar of already chopped/sliced pepperoncini peppers…so how much would you suggest to use to equal 7 peppers?

    Reply
    • The Chunky Chef says

      Posted on 11/19 at 7:40 pm

      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.

      Reply
  13. Bill says

    Posted on 9/14 at 9:14 am

    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

    Reply
  14. Jess says

    Posted on 7/31 at 9:28 pm

    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!

    Reply
  15. Linda says

    Posted on 5/30 at 7:39 am

    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.

    Reply
  16. Rose says

    Posted on 5/5 at 4:47 pm

    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 

    Reply
  17. Steven Farley says

    Posted on 2/23 at 2:36 pm

    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.

    Reply
    • The Chunky Chef says

      Posted on 2/23 at 9:44 pm

      Aww bless your heart. Did I say it was “authentic”? NO. Take your Judgy McJudgerson attitude elsewhere 😉

      Reply
    • Patrick says

      Posted on 4/3 at 10:51 am

      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.

      Reply
      • The Chunky Chef says

        Posted on 4/3 at 1:26 pm

        Well I’m sorry this recipe didn’t work out for you. Yes everyone has different tastes 🙂

        Reply
      • Jennifer Saghir says

        Posted on 7/5 at 7:48 am

        Interesting, I make this for a lot of large group gatherings I host. People call me to ask me to make it. I have never had a negative comment and never have leftovers. Maybe you don’t like pepperoncini’s. It’s the main flavor profile so you can’t cheap out on the brand or you’ll end up with stuff in green brine which is terrible. Mezzetta is my go to.

        Reply
  18. Teri says

    Posted on 2/12 at 10:48 pm

    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!!! 😋

    Reply
  19. Lindsay says

    Posted on 2/12 at 12:20 pm

    Hi there I’m making this tonight! Do you have listed any other macros besides calories? Thanks!

    Reply
    • The Chunky Chef says

      Posted on 2/13 at 9:24 am

      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.

      Reply
  20. Angela says

    Posted on 12/28 at 5:09 pm

    Love this recipe.do it in my instant pot for 90 min and it comes out perfect.g

    Reply
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