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.
I was looking for a recipe just like this but for venison. I have a very lean roast I need to do something with. Would you do it just the same as with the beef? Recipe looks ama zona and i happen to have all the ingredients except for the beef roast
Hello! I was wondering if I could cook this in my slow cooker on high for half of the amount of time?
Hi Melissa! I haven’t tried cooking this particular recipe on high – usually the big cuts of beef or pork need the really low/slow heat to become very tender. If you give it a try, let us know how it turns out!
What can be used in the Italian beef sandwich in place os the Italian Seasoning mix? My son also has celiac.
Here is a copycat recipe I found online (note: I have not personally tested it): https://bakeatmidnite.com/copycat-good-seasons-italian/
The manufacture has discontinued this sandwich mix 3-13-18!! I’m so sad, any suggestions on replacement ingredients??
This is a great recipe and very delicious
Made this for company tonight and received many compliments on how delicious it was. So easy to make and is now one of my go to recipes!
Was too salty for my liking & I even used no salt beef stock.
I have made this recipe at least a dozen times and love it!! I like to make my own beef broth or sometimes I will use beef consomme. Everyone that eats this loves it…my daughter was eating this at 9 months old!!
This is without a doubt and absolutely the best Italian Beef recipe for home cooks in the world. It’s also the simplest.
The game-changer is the oil-packed gardineria.
I thank you. My family thanks you. My friends thank you.
Has anyone tried this in an Instant Pot? This recipe using a crock pot is a favorite of ours. Just got an instant pot for Christmas and want to try this amazing recipe in our new gadget!
Do you know how you would adapt this to the instant pot? Just started looking at your website and I think I’ll be making a regular stop here!
I asked a friend whose made it in the IP and she said: “60 minutes high pressure then 10 minutes natural pressure release. Then a quick release.” I hope this helps!
Thank you so much for the IP tip! I came to the comments just to see if anyone has tried it! I love this recipe and want to make it tomorrow, but I would have to wake up SUPER early in order to make it in the crock pot before I have to leave. You’re a lifesaver!
What kinds of sides would be good to eat with this? I’m drawing a blank!
A big salad would be good, or these Garlic Butter Mushrooms! https://iowagirleats.com/2015/04/15/easy-garlic-butter-roasted-mushrooms/
My chuck roast is in the crock pot, I can’t wait. Unfortunately, after hunting at three stores for the giardiniera mix, I couldn’t find anything close – just marinated carrots and cauliflower. I’m sure it will still taste wonderful.