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!
Watch How to Make It!
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?!
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 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 was 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 Hy-Vee’s 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 brands for both, which is gluten free.
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 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 with two forks then slip the meat 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!
More Crock Pot Recipes You’ll Love
- 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
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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 Italian salad dressing mix (see notes)
- 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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This is one of my favorite crock pot recipes to date. Could not have been easier to make and the flavors from the pickled vegetables, pepper rings, and Italian dressing mix really made the beef sing. SO GOOD. Hope you’ll give it a try sometime!
My kids and husband will love this!
I request more crock pot recipes :)
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.
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.
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 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.
You’ve done it again! Another amazing looking recipe! My husband would love this. :)
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!
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!