Go Back

Crockpot Italian Beef

This Crockpot Italian Beef is tender, juicy, and packed with savory Italian flavors. Slow-cooked with beef broth, Italian seasoning, garlic, and tangy pepperoncini peppers, this easy recipe is perfect for making delicious Italian beef sandwiches or serving with your favorite sides. It's a simple, comforting meal that's ideal for busy weeknights and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • - 3 pounds beef chuck roast
  • - 1 cup beef broth
  • - 1 packet Italian dressing seasoning mix
  • - 1 teaspoon garlic powder
  • - ½ teaspoon black pepper
  • - ½ teaspoon salt
  • - ½ cup pepperoncini peppers
  • - ¼ cup pepperoncini juice
  • - 1 medium onion sliced
  • - 6 sandwich rolls
  • - 6 slices provolone cheese optional

Method
 

  1. Pat the beef chuck roast dry with paper towels and season with Italian seasoning, garlic powder, black pepper, and salt.
  2. Place the sliced onion in the bottom of the crockpot.
  3. Set the seasoned beef roast on top of the onions.
  4. Pour in the beef broth and pepperoncini juice. Add the pepperoncini peppers around the beef.
  5. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and easy to shred.
  6. Transfer the cooked beef to a cutting board and shred it using two forks. Remove any large pieces of excess fat.
  7. Return the shredded beef to the crockpot and stir it into the cooking juices.
  8. Let the beef sit in the juices for 10–15 minutes to absorb the flavors.
  9. Toast the sandwich rolls if desired, then fill them with the shredded beef.
  10. Top with provolone cheese and serve warm with extra cooking juices for dipping.

Notes

- Beef chuck roast is ideal for tender, juicy shredded beef.
- Cooking on low helps develop a tender texture.
- Adjust the pepperoncini juice to suit your preferred level of tanginess.
- Store leftovers in an airtight container with the cooking juices in the refrigerator for 3–4 days.
- Freeze the cooked beef with some of its juices for up to 3 months for best quality.
- Reheat gently with the juices to keep the beef moist.