Crock Pot Italian Beef Sandwiches are a 5-ingredient crock pot recipe version of the popular hot sandwich recipe. This easy dinner recipe is a crowd-pleaser!
Last week I asked my Facebook and Twitter friends if they’d like to see a crock pot recipe on the blog this week. There were so many exclamation marks in the comments, which I took to mean, ‘heck yes!’ that I immediately started brainstorming.
Everyone knows crock pot recipes are a busy person’s best friend but many of them can be heavy and unappealing at times. While brainstorming a new and interesting crock pot combo I decided the recipe would have to meet the following criteria:
- Beef-based as I have exactly one beef crock pot recipe on the blog – Crock Pot Spaghetti Sauce.
- Easy. Nobody likes crock pot recipes with several cooking steps before you even plug the dang thing in.
- Very delicious, unique, and not gloopy whatsoever.
With the aforementioned criteria in mind, I settled on Crock Pot Italian Beef Sandwiches. A mouthwatering, 5-ingredient flavor combo that has just the right amount of zip and zing!
Chuck roast is slow cooked for 10 hours in a mixture of pepperoncini peppers, Giardiniera (an insane-tasting Chicago-style Italian beef sandwich topper) Italian salad dressing mix and beef broth then shredded and served on a chewy hoagie bun with melted provolone cheese. Crazy (CRAZY) good, and did I mention that it’s made with just 5 ingredients?!
Ben was skeptical about eating the crock pot version of one of his favorite sandwiches, which is typically made with thinly sliced beef. “Oh…I’ve never heard of a shredded Italian beef sandwich before…” he said in a tone that I knew meant, I am definitely going to hate this.
But guess what? He didn’t! While I stood hunched over the crock pot eating the shredded beef like a rat, he inhaled an entire sandwich in under 2 minutes. That is to say, this dish was a total hit!
Start by trimming any large pieces of fat off a 3lb chuck roast then cut the roast into seven or eight big hunks and place them in the bottom of a 6 quart crock pot.
Next sprinkle in a packet of Good Seasons Zesty Italian Salad Dressing Mix. I like this pre-packaged mix because I recognize all the ingredients. (Edited 5/16/17 to add: please note this mix is NOT gluten-free! Use a homemade Italian Dressing mix (halve or eliminate the salt called for in the recipe,) or look for a gluten free mix like Simply Organic.)
Add 8oz sliced pepperoncini peppers plus a splash of pepperoncini juice and 8oz Chicago-Style Giardiniera which you can find in the olive/pickle aisle at the grocery store.
I’d never had Chicago-style Giardiniera, a type of relish made with pickled olives and vegetables that’s packed in herbs and oils, but Ben insisted it go into this dish. I’m so glad he did because OH MY GOSH it is so good! It’s supposed to go over Italian beef sandwiches, but I could have eaten forkful after forkful all by itself.
Because it’s packed in oil though, which would add unnecessary fat to the dish, I scooped out the mix with a fork and let it drain away. You can get Giardiniera that’s packed in vinegar, but I found this style to be a real treat.
Finally, add a can of beef broth then place a lid on top of the crock pot and let it cook on low for 9 hours, or until the beef can be easily shredded with a fork.
Once the roast can be easily shredded with a fork, shred then slip back into the slow cooker to cook in the juices for 1 more hour on low. Scoop the meat onto hoagie buns then slap a slice of provolone on top to melt from the heat of the beef. Serve with extra pepperoncini peppers and Giardiniera, and you’re set!
Crock Pot Italian Beef Sandwiches
Description
Crock Pot Italian Beef Sandwiches are the 5-ingredient crock pot version of the popular hot sandwich recipe. This easy dinner recipe is a crowd-pleaser!
Ingredients
- 3lb chuck roast, trimmed of visible fat and cut into large hunks
- 1 envelope Good Seasons Zesty Italian salad dressing mix (SEE NOTE FOR GF)
- 8oz pepperoncini pepper slices + splash of juice (plus extra for serving)
- 8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
- 14.5oz can beef broth
- provolone cheese slices
- hoagie buns
Directions
- Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
- Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.
Notes
- I have this crock pot >
- Good Seasons Zesty Italian salad dressing mix is NOT gluten-free. Look for a homemade Italian Dressing Mix recipe (halve or eliminate salt called for in recipe,) or use a gluten free Italian Dressing Mix like Simply Organic.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This is absolutely one of my favorite crock pot recipes to date. Could not have been easier to make and the flavors from the pickled veggies and pickled pepper rings really made the beef sing. Let’s not forget that chewy hoagie bun either, which soaks up all the yummy juices. So good. Hope you’ll give it a try sometime!
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This looks delicious – especially paired with that squishy bread!
I have been making this for years it’s so good! Perfect for Super Bowl Sundays! (PS I am born and bred Chicago Style and it certainly can be shredded)
Thank for so much for posting a crock pot recipe that can go for over 9 hours! We are gone around 10-11 most week days and have a hard time coming by good crock pot recipes. My other beef with crock pot recipes is the “gloopiness” as you called it. I hate that too.
We’ll be trying this recipe next week!
Oh. My. Word. This looks phenomenal. I love pepperoncini and giardiniera. This may have to replace my currently planned recipe for this Sunday.
I just picked up a cheapie crockpot and can’t wait to make some sandwiches for a quick fix dinner! This might be the first! Your photos are better than ever!
A few months ago I was sent your blog by my aunt. I never follow blogs; however, I’ve made an exception for your blog. Each week I try out a few of your recipes for our meals. Today I went to your site as I wanted to see if you had any crock pot recipes, and I could not believe that was your recipe for the day! I find that we have similar cooking styles and likes (travel, running, food, etc…) And I just had a baby girl in July. :) I just want you to know how much I appreciate the time you put forth on your blog. Thank you!
So glad to hear, April – thanks for the nice feedback!
Cant find giardiniera. Started crock pot an hour ago, have been to grocery store, they only have a mix with cauliflower in it. What do i do?
Go for it! I’m sure it will be delicious!
If you want to change it up next time, and I understand if you wouldn’t, try using a bottle of beer in place of the beef broth. It acts as an amazing tenderizer and also, hey! beer! I’ve never tried it with the peppers in the crock pot, just on top, so I’ve got something new to try as well!
I make this same thing only with beer instead of broth also. It is on the regular rotation at our house.
That is a good looking sandwich! This would be a huge hit at our house.
i can say with absolute certainty that this would become my husband’s favorite meal. so i’ll probably need to make it when he isn’t traveling next week and become his hero for doing so.
Wow, this sounds sooooo delish!! I can’t wait to try it.
Yum! Do you think it would work with chicken also?
Hmm, I’m not sure I haven’t tried. If you do try, I’d only cook the chicken for 5-6 hours on low.
We’ve done it with turkey breast – easiest with boneless – and it shreds beautifully and has a little more body than shredded chicken breast. Same recipe and prep, with the exception of chicken broth instead of beef, and it was great! Thanks for the fantastic resipe – making it in advance to rewarm at a tailgate this weekend!
I am from the south suburbs of Chicago who married a Italian and his grandma has been making these for years! We use the entire jar of the juice from the peppers in the crock pot! It is easy and tasty. We don’t think of it as Italian beef sandwhich but pepper beef .Good choice!
Just curious where you bought the Giardiniera? I’ve never seen it chopped up like that.
I got it at the regular grocery store by the pickles!
I have to say I was skeptical at first, but this just made it into my next menu plan. I can easily get crock-pot-ed out (like you said, it can be heavy, and to me crock pot meals are usually too monotonous – not enough variety in flavors, and I love me some variety!) but this looks like the exception – I’m excited to try it!
You’ve done it again! Another amazing looking recipe! My husband would love this. :)
This is a family staple for our extended family. Everyone loves it! We use dried Italian seasoning (a mix of herbs in the spice section) rather than Italian dressing mix, and it is fabulous. We actually just made a spur-of-the-moment knock-off this weekend to use up some lunchmeat by simmering chopped up deli roast beef in beef broth with Italian seasoning. Topped with the Giardiniera and provolone.
As a Chicagoan I am all about the giardiniera! I am going to add this to my meals to make before the baby gets here list! Cannot wait!
This is a great recipe! We’ve been making this for years. I’ve had to strain the broth after cooking, and serve it with fresh Giardiniera & pepperoncini on the side, other wise my kids wouldn’t eat it. Leftovers (if there are any) freeze well, and are quickly reheated in the microwave.
Since my freezer is (happily!) full of it, I’ll be trying this with elk. I’ll let you know how it goes… YUM!
works good with venison, too.
My kids and husband will love this!
I request more crock pot recipes :)
Mmm….that looks a lot like my favorite type of sandwich…Banh-Mi! Something about sandwiches on a hoagie roll/french bread…delectable! Thank you for sharing this amazing recipe…Banana Peppers are my favorite!
My family has been making this recipe for years…almost to a ‘T’! We don’t add the giardiniera and we use swiss cheese instead of the provolone! It’s a really great recipe. Was this a family recipe as well?
Would you be able to add nutritional information – calorie count, etc. – to your recipes?
Thanks!
Hey Ali! I actually don’t post nutritional counts, but would recommend either of these sites: http://www.myfitnesspal.com/recipe/calculator, http://recipes.sparkpeople.com/recipe-calculator.asp
Where can I buy the sandwich mix?
I got mine at the regular grocery store (HyVee) by the pickles.
I’m salivating just looking at the pictures! Definitely making this on Saturday – perfect accompaniment to late night football game!
For Vegetarians and Vegans I think this would work with Morningstar Veg Bacon substituted for the meat. Skinny @*tch has a fantastic Reuben recipe I love with veggie bacon sauteed in a vegan “not beef” broth. I think this could work well with the peppers and seasonings!
I’m making these for the meat eaters in the family but also have vegans. Could you provide the recipe that you speak of in this? Thanks!
Absolutely mouthwatering, Kristin! My Chicago born and raised hubby is going to flip when I whip these up. Can’t wait to try these sandwiches soon!
OMGGGGGG I need this immediately!! Man I wish I were eating this tonight.
Looks delish! Thanks for sharing!
Do you think the recipe would seem like it’s missing something if I didn’t use the Giardiniera? I have a picky eater and I’m not sure if he’ll eat it.
Sounds great but it seems like so much sodium (salad dressing mix, peppers, giardiniera, juice, broth). I would probably look like the Michelin man the day after I ate it :(
Saw this on zite! This looks awesome!
When I make this in a few days, you’re sure to become my husband’s newest hero. I made a Jamaican slow cooker dish today and he wasn’t such a fan. This, on the other hand, might as well be called “Every Husband’s Favorite Meal”.
To follow up… this has become a staple meal in our house since I first made it. I’d say we’ve had it at least every other week since November. Not only has my husband memorized the recipe, but he tells everyone about it and I now have random friends telling how awesome “my” recipe is. Of course I always give you the credit, but wanted to officially give you credit here for such a bomb.com recipe!
Every time I see one of your crock pot recipes it reminds me once again how badly I need to go out and buy one. This recipe looks so delicious and something that I think my boyfriend would very much enjoy!
I ran out and bought all the ingredients and pulled the elk roast out of the freezer and am looking forward to this for friday supper! I saw Jamie above had also commented on doing it with elk. I did a roast last week and didn’t know it had to cook for 10 hours, but it was delicious when it was finally done. Can’t wait to try this spiced up version.
As always, LOVE your recipes Kristin! This one looks especially great & I can’t wait to try it. Just in case you’re searching for blog topics (ha! I’m sure there’s very little time for that) I would love to hear more about how you manage your working-from-home schedule. As someone who has always worked out of the home, I am always curious how people manage schedules, motivation, etc. Thanks, def. no rush!
A similar recipe to this has been an absolute Favorite of mine since I was a kid. Now, thanks to you, we use the leftovers in ‘Chipotle’ style rice bowls – SO good!
You posted this recipe yesterday… It is cooking in my crockpot today.. Cant wait for dinner tonight :)
Yum! This recipe looks delicious and you’re pictures are stunning. I feel that sandwiches are not the most photogenic food, but yours is quite the model (:
I am curious how ‘spicy’ the meat is by itself. Also, does this freeze well after it is cooked? With a 3.5 year old and a 12 month old, I am wondering if either would JUST eat the meat with mashed potatoes or pasta (unless it is too spicy). If not, I would love to freeze it so my hubby and I don’t get burnt out from the sandwiches. Thinking of throwing it into the crock pot on Sunday.
The Giardiniera is not spicy, and you can get mild pepper rings (or leave those out/just use them for garnish.) Otherwise the beef with the seasoning and beef broth is not spicy at all!)
You could never be like a rat… But I know exactly what you mean! I do the same with roast chicken.
Sounds great! I was unable to print the recipe though…is there a glitch in the link? Thanks!
Sorry about that! I’ve been having some issues with the service I use for organizing recipes, but it should be working now!
YUM! Being Italian, I can certainly appreciate this sandwich :)
I have been following your blog for a while now. I have not found a recipe that I didn’t like! In fact I now have several recipes that you have shown in my trustee recipe binder. They have become some of our favorite go to meals. I am SOOOOO looking forward to trying this recipe! I will be making it for Sunday Funday Football this week for my husband and some of his friends! I’m sure it will be a huge hit!
Can’t wait to try this…..I think I might even make it a “pizza steak” and add some marinara
What about toasting the buns slightly with garlic butter?
This looks soo good. Can’t beat a sandwich like this!
This looks so amazing…. I’m going to have to fit one of these in as a post workout meal this weekend!
[…] not a football fan. I am, however, a fan of food that most people eat while watching football. Crock pot Italian beef is one of my faves, and perfect for fall. The best is when you throw it all in the crock pot in the […]
In my crockpot right now!I used the Italian Style Giardiniara, I hope it is similar. Am eager to try this one!
Goodness – I love how packed this sandwich is! And I can make it in the crockpot? Double win!