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!
“All I can say is WOW!!!! … My husband, who doesn’t get all that worked up about food and doesn’t care for roast, LOVED this recipe!! After we finished our dinner, he asked me if I could make it again soon for his men’s group!”
Recently I asked my Facebook and Instagram friends if they’d like to see a crock pot recipe on the site sooner vs later. 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 many chicken-based crock pot recipes already.
- 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!
Watch How to Make It
Slow Cooked Italian Beef
Chuck roast is slow cooked for 10 hours in a mixture of pepperoncini peppers, Giardiniera, Italian 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?!
My husband 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 eating the shredded beef straight out of the crock pot like the refined woman that I am, he inhaled an entire sandwich in under 2 minutes. That is to say, this dish is a total hit!
How to Make Crock Pot Italian Beef Sandwiches:
Start by trimming any large pieces of fat off a 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 gluten free Italian Dressing Mix like Good Graces brand, or Simply Organic. If you don’t need to eat gluten free, you can use Good Seasons Zesty Italian Salad Dressing Mix.
Add sliced pepperoncini peppers plus a splash of pepperoncini juice, and Chicago-Style Giardiniera which you can find in the olive/pickle aisle at the grocery store. I love Mezzetta brand for both, which is gluten free.
If you’ve never had Chicago-style Giardiniera, a type of relish made with pickled olives and vegetables that’s packed in herbs and oils, you are in for a treat! It’s typically served over Italian beef sandwiches, but I love infusing the beef with the mixture from the get-go.
Because this style of giardiniera is packed in oil, drain the mixture using a fork or fine mesh sieve before adding to the crock pot. You can get Giardiniera that’s packed in vinegar, but I find this style to be a real treat.
Finally, add 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 is extremely tender, shred with two forks then slip the meat back into the slow cooker to cook in the juices for 1 more hour on low.
Lastly, 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!
This is one of my all-time favorite crock pot recipes. Could not be easier to make and the flavors from the pickled vegetables, pepper rings, and Italian dressing mix really made the beef sing. SO GOOD. Enjoy!
More Crock Pot Recipes You’ll Love
- Slow Cooker Pulled Pork
- Crock Pot Salsa Chicken
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Mojo Pork with Cuban-Style Black Beans
- Crock Pot White Chicken Chili
- Crock Pot Chicken Tortilla Soup
Equipment
Ingredients
- 3 lb chuck roast, trimmed of large pieces of fat then cut into large pieces
- 1 envelope Italian salad dressing mix, see notes
- 8 oz pepperoncini pepper slices + splash of juice, plus extra peppers for serving
- 8 oz Chicago-Style Giardiniera, drained, plus extra for serving
- 14.5 oz can beef broth
- provolone cheese slices
- buns
Directions
- Place chuck roast into the bottom of a 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, drained 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 juices inside 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 (if using gluten free buns, toast/broil first). Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.
Notes
- I like Simply Organic or Good Grace’s gluten free Italian Dressing Mix. Good Season’s Zesty Italian Salad Dressing Mix is a good option if you do not need to eat gluten free.
- Adapted from Pioneer Woman
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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 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!
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!
Wow, this sounds sooooo delish!! I can’t wait to try it.
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.
That is a good looking sandwich! This would be a huge hit at our house.
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.
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!
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!
Oh. My. Word. This looks phenomenal. I love pepperoncini and giardiniera. This may have to replace my currently planned recipe for this Sunday.
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!
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)
This looks delicious – especially paired with that squishy bread!