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!
What’s another option for cheese
You can just leave it off. :)
I love Italian beef, and am not quite satisfied with my own. I am going to try this in a few days. I doubt you get to Chicago much. But there you can get great Italian beef on almost every corner. Marzetta is ok. I used to buy it. But now I have a connection to get Ditka’s giardiniera, it is much better then the other. More like the homemade you get in Chicago.
I’ve made that Italian beef many a times It it’s excellent for any party But I love it with some real good garlic bread it’s awesome with provolone and Mozzarella cheese also..Makes the best sandwiches..
Sounds incredibly delicious, Marie!! So glad you love this recipe!
That’s all types of wrong, starting with the bread
This is a family favorite and so easy. I have tried other variations but come back to this one. Thanks!!
Love to hear it, Candace! So glad this is a tried and true recipe for you!
Sounds Good enuff but there are other versions that are better , never fear trying any version of Italian Beef . bon Chew !
I’ve been making this recipe for over a year and it’s a huge hit everytime! I’ve double and tripled the recipe and it works great.
Just tried this recipe today and it was a home run. We had made it for friends who had to cancel at the last minute, so my husband and I enjoyed it ourselves. I followed it just as the recipe said except I did use “Better Than Bouillon” beef for the broth. I thought the Peperoncini and the Giardiniera was going to be too much but it cooked into the beef beautifully. I did use the Marconi style mild Giardiniera and the Mazzetti style peperoncini’s. They both worked out quite well.
The meet fell apart at the end. It was a perfect recipe. Thank you so much for sharing it. I also did the buns exactly how you suggested and they tasted perfect.
I’m SO glad you and your husband loved the recipe, Barb! Thank you so much for sharing!
How many sandwiches does this serve ?
This is a pretty decent Italian Beef recipe with these two caveats: I love pepperoncini, but not on Italian Beef. Second, it is worth ordering Marconi hot (and mild) giardeneria from Amazon. Mezzetta isn’t even close.
This is delish! I’ve made this over 5 times and I never change a thing. Such an easy recipe which is a bonus! I also HATE HAAATTTEE green olives, and surprisingly they don’t bother me at all in this recipe.
It all kind of melts together, doesn’t it? So glad it was a hit, Sara!
Made this yesterday for guests and was a hit! Great recipe!
Have made this several times. Lived in Chicago for over a year. This is pretty spot on EXCEPT for the provolone cheese. You either get it dry or wet. Never with cheese.
This recipe is amazing! I’ve made it several times and it’s always a crowd/family pleaser! Wondering if you’ve ever made this in an Instant Pot?
Hi Jen! I’m 100% sure it could be made in the IP but I haven’t cooked with mine enough to give a good recommendation for cook time!
This is the best and most simple Italian beef recipe out there. I subbed out the canned broth for better than bouillon mixed with water
Crowd pleaser and a family favorite.
I’m so glad you love it, Deanna!! Thank you so much for your feedback and recipe rating!
This is my go to recipe for Italian beef sandwiches!
Love to hear it, Amanda! Thank you so much for your feedback and recipe rating!
The best recipe outside of actually being in Chicago.
These are the best sandwiches! My entire family loves them and we have some picky eaters.
Yes!! Love to hear it, Robert! Thank you so much for your feedback and recipe rating!
FANTASTIC! I’m not a fan of chuck roast but this sandwich hit the spot. My husband is very picky and said it was the best sandwich he’s ever had!
LOVE hearing that!! My husband can be picky too – always feels good to get that stamp of approval. ;)
These are a new family favorite! We also couldn’t find giardiniera and subbed mild banana peppers for the pepperoncinis.
So glad you enjoyed, Alli! Thank you so much for your recipe rating and feedback!