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 Salsa Chicken
- Crock Pot Chicken and Wild Rice Soup
- Slow Cooker BBQ Pulled Pork
- 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.
Video
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!
Wendy Howell 04.22.2020
Have made this numerous times- we absolutely love it!!! Only difference is we didn’t have the gardeneri- and we added 1/2 bottle beer? Don’t know why- that’s the way the recipe came! Lol never investigated it! Lol. And I usually serve it with summer tomato pie- a meal fit for a king- ( and queen) ?❤️
Amy Phillips 02.28.2020
This was delicious!! Made it yesterday. Instead of provolone I used Asiago cheese and served with onion bun instead of a hoagie. So good!
Claudia Traa 02.13.2020
How many adults will
This serve? Love it!
Kristin 02.13.2020
This recipe should make 5-6 sandwiches!
Nickey 02.06.2020
This is my favorite recipe ever!!! Have made it for family dinner, potlucks, superbowl parties, and even just for myself! Super easy and full of flavor!!!
Crystal Coffin 12.10.2019
I have gotten a sirloin roast honey sliced or shaved by the meat department. I have added the juice and contents of mild sport peppers, banana peppers, olives, and sliced onion and celery to the pot. S&P, oregano, garlic and onion powder. I use need for the rest of the liquid and slow cook on low for 10 or so hours. This recipe looks good! We have a Portillo’s in the next town and it’s hard to drive by without stopping for a dipped beef!
Sarah 11.02.2019
This recipe is a winner. Have used again and again. Thank you for a great go-to recipe.
Scarlet 10.15.2019
This sounds so good. I love cooking with my crock pot and I love all the fresh fixings you put on top of that perfectly moist and delicious looking beef! Pinning to try soon!
Laura Skelton 09.07.2019
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!
Crissy 08.22.2019
These sandwiches were amazing! I forgot to get giardiniera but I cant wait to try it next time!
Debbie 08.03.2019
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.
Jana 07.22.2019
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?
Megan 01.02.2020
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!
Terri Botard 06.08.2019
Love your recipes
Pat 05.05.2019
Loved it!!!! It’s a top request from family to make over and over
Kristin 05.06.2019
So glad to hear it, Pat!!
Easy 5 Ingredient Recipes 03.02.2019
[…] Crock Pot Italian Beef Sandwiches | Iowa Girl Eats […]
Lori 01.24.2019
I love this recipe, have made it several times. So simple and so good!
Frank 12.08.2018
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.
John Linnell 10.30.2018
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!!
Kristin 10.30.2018
I’m so glad you enjoyed the recipe, John, and thanks for your great tip!
Mike 10.20.2018
First time cooking this for party of 20
Two crockpots going with 11Lbs meat. Using Italian mix Giardiniera
Update soon
Dey Murray 09.23.2018
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.
Kristin 09.24.2018
I’m so glad you loved it, Dey! Thank you so much for your feedback and recipe rating!
Amy 09.19.2018
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
Kristin 09.19.2018
Nope! Not spicy at all if you use mild pepper rings and giardiniera.