This recipe for Slow Cooker Italian Beef Sandwich has become a favorite in my household. I blend tender beef chuck roast with pepperoncini peppers, beef broth, and a medley of Italian seasoning along with Worcestershire sauce and onion to create a robust flavor profile. Every bite leaves me smiling, absolutely irresistible.

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I’ve always loved experimenting within my slow cooker recipes, even if I mess up now and then, and this Slow Cooker Italian Beef is one of my favorites. I discovered this recipe when I was looking for a way to bring some of that Chicago Italian flavor into my kitchen.

I start with a hearty 3 lb beef chuck roast and toss it in with a jar of zesty pepperoncini peppers with juice, sliced large onion, and my staple mix of Italian seasoning, dried oregano, and garlic powder. Then there’s a splash of Worcestershire sauce, a packet of au jus gravy mix, beef broth, salt, ground black pepper, and crushed red pepper flakes to give it that kick.

This recipe always amazes me by turning a simple beef roast into a melt-in-your-mouth sandwich filling that tastes even better as leftovers. It’s definitely a game changer for anyone looking for a quick, flavor-packed crockpot meal.

Why I Like this Recipe

1. I love that the beef becomes incredibly tender and practically falls apart, making every bite super satisfying.
2. I really dig the tangy kick from the pepperoncini peppers which gives the whole dish a fun, unexpected zing.
3. I like how easy it is to make – the slow cooker does all the work while I can chill out or get other things done.
4. I appreciate the mix of spices that bring a true Chicago flavor to my dinner, making it a meal I always look forward to.

This Slow Cooker Italian Beef is an easy dinner that reminds me of that classic Chicago dish. The beef just falls apart in the slow cooker and the flavors all melt right in your mouth. It’s really simple to make, and I love that I can just set everything up and let it cook. Even though the instructions can seem a bit messy sometimes, once you taste it, you’ll know it’s totally worth it.

Ingredients

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Beef chuck roast provides protein and deep flavor, becoming tender over slow cook time.
Pepperoncini peppers deliver a tangy, mildly sour zing that brightens the taste.
Beef broth adds moisture and a rich savory base during the long cooking process.
Au jus gravy mix boosts the savory sauce and melds flavors into a perfect blend.
Large onions contribute natural sweetness and aroma that underpins the overall dish.
Italian seasoning infuses earthy aromatic notes for a balanced and hearty taste.
Garlic powder and red pepper flakes add warmth and a hint of spicy kick to finish.

Ingredient Quantities

3 lb beef chuck roast

1 (16 oz) jar pepperoncini peppers with juice

1 cup beef broth

1 packet au jus gravy mix

1 large onion, sliced

1 tablespoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon garlic powder

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper flakes

How to Make this

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1. Start by patting the beef chuck roast dry with paper towels and then season it on both sides with the salt, pepper, and garlic powder.

2. Lay the sliced onion evenly on the bottom of your slow cooker so they build a nice flavor base.

3. Place the seasoned roast on top of the onions.

4. In a separate bowl, mix together the beef broth, packet of au jus gravy mix, Italian seasoning, oregano, crushed red pepper flakes, and Worcestershire sauce until the gravy mix is mostly dissolved.

5. Pour that mixture over the beef, making sure it gets well distributed around the meat.

6. Dump the entire jar of pepperoncini peppers along with their juice over the roast; don’t worry about moving them around too much.

7. Cover the slow cooker and cook on low for 8-10 hours or on high for about 4-5 hours until the meat is super tender and starts falling apart.

8. Once done, carefully remove the beef and shred it using two forks, then return the shredded meat to the slow cooker.

9. Stir the shredded beef into the juices and peppers so all them flavors combine nicely.

10. Let the beef sit in the warm liquid for about 10 minutes before serving to let the flavors meld together even more. Enjoy!

Equipment Needed

1. Slow cooker
2. Paper towels
3. Mixing bowl
4. Measuring cups and spoons
5. Knife
6. Fork (for shredding the beef)
7. Stirring utensil (spoon or spatula)

FAQ

Q: Can i use a different cut of beef?

A: Yeah you can, but beef chuck roast gives the best flavor and tenderness for this recipe so i suggest stickin with that if possible.

Q: How long should i cook it in my slow cooker?

A: Cook it on low for about 8 hours or on high for around 4 hours. It depends on your slow cooker, so check the meat and adjust if its not tender enough.

Q: Do i have to chop the pepperoncini peppers?

A: Not really. You can toss them in whole if you like a burst of flavor or chop them for even distribution through the beef.

Q: Can i adjust the spices if i want it spicier?

A: Of course! Feel free to add more crushed red pepper flakes or extra garlic powder if you like a bit more kick in your beef.

Q: What do you recommend serving with this Italian Beef?

A: This recipe is awesome on hoagies or even over pasta. You can also serve it with mashed potatoes or a side salad if you're feeling fancy.

The BEST EVER Slow Cooker Italian Beef! Recipe Substitutions and Variations

If you can’t find beef chuck roast, you can use a pot roast cut or even brisket. They will both work great in the slow cooker.
If you’re not into the spicy kick from pepperoncini peppers, try swapping them with pickled banana peppers or mild pickled peppers.
Instead of beef broth, you might wanna use chicken broth or simply water with a beef bouillon cube dissolved for extra flavor.
If you lack the au jus gravy mix, mix in a little extra beef bouillon and some herbs to mimic the tasty gravy flavor.

Pro Tips

1. If you’ve got a few extra minutes before tossing the meat in the slow cooker, try searing it in a hot pan on all sides. It’ll give you a deeper flavor thats hard to beat.
2. Make sure to stir the juices and shredded beef well after cooking. This helps blend the pepperoncini and herbs throughout the meat so every bite is full of flavor.
3. Don’t be shy to adjust the seasonings at the end. A little extra salt or pepper can really bring out the flavors if you feel like the taste needs a kick.
4. Let the shredded beef sit in the liquid for a bit longer before serving. It gives the flavors time to really meld together and makes the dish even more tasty.

The BEST EVER Slow Cooker Italian Beef! Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Slow cooker
2. Paper towels
3. Mixing bowl
4. Measuring cups and spoons
5. Knife
6. Fork (for shredding the beef)
7. Stirring utensil (spoon or spatula)

Ingredients

3 lb beef chuck roast
1 (16 oz) jar pepperoncini peppers with juice
1 cup beef broth
1 packet au jus gravy mix
1 large onion, sliced
1 tablespoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes

Directions

Start by patting the beef chuck roast dry with paper towels and then season it on both sides with the salt, pepper, and garlic powder.
Lay the sliced onion evenly on the bottom of your slow cooker so they build a nice flavor base.
Place the seasoned roast on top of the onions.
In a separate bowl, mix together the beef broth, packet of au jus gravy mix, Italian seasoning, oregano, crushed red pepper flakes, and Worcestershire sauce until the gravy mix is mostly dissolved.
Pour that mixture over the beef, making sure it gets well distributed around the meat.
Dump the entire jar of pepperoncini peppers along with their juice over the roast; don't worry about moving them around too much.
Cover the slow cooker and cook on low for 8-10 hours or on high for about 4-5 hours until the meat is super tender and starts falling apart.
Once done, carefully remove the beef and shred it using two forks, then return the shredded meat to the slow cooker.
Stir the shredded beef into the juices and peppers so all them flavors combine nicely.
Let the beef sit in the warm liquid for about 10 minutes before serving to let the flavors meld together even more. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.