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.
This has become a favorite in my house of 7!!! Make it as stated by recipe, just have to double for my tribe. Thank you!
These sandwiches were amazing! I forgot to get giardiniera but I cant wait to try it next time!
This was an awesome recipe. I tweaked the recipe a little. I only did 4 oz of the pepperoncini peppers plus some of the juice and didn’t add the Giardiniera because our local grocery store did not have them. It tasted great.
I’ve made this over the years and it’s delicious!! I’m wondering if anyone has converted the recipe for an instant pot? How would tone times and possibly liquids change?
I’ve done this in the Instant Pot. Prepare just as you would for the crockpot as indicated in the recipe (same liquid account). Cook on High Pressure for 90 minutes and Naturally Release Pressure. Shreds like a dream and sooo good!
Love your recipes
Loved it!!!! It’s a top request from family to make over and over
So glad to hear it, Pat!!
I love this recipe, have made it several times. So simple and so good!
Being Italian and from Chicago, I was highly skeptical. But, I tried it, made it exactly as written, and I can honestly say, it was very good! Only thing I changed when I remade it was I used a traditional itialian beef rub (garlic powder, onion powder, salt, pepper, basil, oregano and red pepper flakes) then seared the whole roast (Sirlon or top round) on the grill sear station, then followed the rest of the recipe.
Browning the roast first adds another layer of flavor to the meat. Can also use fresh cloves of garlic inserted into the meat instead of garlic powder. The rub is much more flavorful than a package of salad seasoning, but if you don’t have the time, they will do.
The peperoncini and gardienera are also great additions to the incredible taste of this much revered Chicago classic. No cheese here in the city, not part of the original authentic sandwich, if you must add cheese, provolone is the choice.
This Italian Beef Sandwich is AWESOME!!!.
I would add that we like best serving it on a hot buttered then toasted bun. Simply split a good hoagie roll (one that has a bit of chew to it!), butter it well and place on an cookie sheet. Place under the broiler to toast,,,,,then add the wonderful beef, top with Provolone, and place back under the broiler to melt!!
Heaven on a Roll!!
I’m so glad you enjoyed the recipe, John, and thanks for your great tip!
First time cooking this for party of 20
Two crockpots going with 11Lbs meat. Using Italian mix Giardiniera
Update soon
So amazing. I brought this to a football tailgate and raving success! Super easy and tasty. Wonderful to set up in the morning and come home to after work. I’ve been packing for lunch disassembled. Asked for the recipe every time. Make the meat a freeze it in small lunch batches. You’ll thank yourself. I’ve used ranch dressing envelopes too and just as tasty.
I’m so glad you loved it, Dey! Thank you so much for your feedback and recipe rating!
Is this spicy when it is done? I have a huge crowd coming for tailgate and thought this would be perfect but don’t want it too spicy
Nope! Not spicy at all if you use mild pepper rings and giardiniera.
Do you think just making the meat with the broth, seasoning and pepper juice would taste as good and putting the actual peppers and olive mix on the side for the guests who don’t like the actual peppers? I don’t want to ruin a good recipe!