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!
This recipe is awesome & so easy. I will definitely be making this again.
I’m thrilled you loved it, Sharon! Thank you so much for your feedback and recipe rating!
This is my absolute go-to recipe when we want It beef for dinner and a great smell in the house all afternoon! I have often added fresh peppers at the beginning of cooking and they add just a little something Chicago to the recipe!
Love that, Becky! I’m so glad this recipe is a repeat and winner for you!!
Oops! Got started on this AFTER church so i only have 6.5 hours before kickoff! Going to try doing it on HIGH for 4.5 hours plus the one hour on low. Will let you know it goes!
I hope it worked out for you! :)
This is my favorite italian beef recipe! Was looking for this because I knew I had it before at a party. Thanks for sharing.
So glad you found it again, Rene – hope it’s just as good the second time!
You have made me a hero in the kitchen! Easily my family’s favorite meal and I can’t make it enough for them. Five stars doesn’t do this justice! Thank you thank you!
Oh my gosh, I am SO THRILLED to receive this feedback, Steve! Thank you so much – I’m so, so glad you and your family loved this meal!
I am making this for the second time. The first time I made it, I had an eye of round on hand and it was great! I had to buy bottom round this time, and so far, I think I liked the eye of round better. It’s so good though! I buttered the rolls with garlic butter and toasted them in the oven, and then melted the cheese on the rolls. Kept the bun from getting soggy too fast. Anyways, I like this recipe a lot and it’s going to be heavy in the meal rotation for a long, long time.
Thank you so much for your star rating and feedback, Cindy! I am SO glad this recipe is a hit for you, and you’re able to play around with what cut of meat you like best!
If I’m using cubed stew meat is there any reason to brown meat first??
Love this recipe so much. It is a staple in my house. Very good over rice if you don’t want to use bread.
Great tip, Jenna! Thank you so much for your feedback and recipe rating!
Absolutely easy and delicious!
So glad you loved this recipe, Linda!! Thank you so much for your feedback and recipe rating!
This is an absolute core recipe in our house. This is the best beef recipe ever! I would eat this for every meal. You can add root veggies and serve over mashed potatoes when you get tired of bread. Does that ever happen? Just make it!!
I loooove hearing this, Rebecca!! Thank you so much for your feedback and recipe rating!
Curious how many hoagies to buy?
I would plan on 8!
Made tonight. This was a hit for my 2 boys, and husband who are picky eaters!!!
Fabulous! So glad it was a hit, Mikal!
Do you have any thought on how this would turn out with pork roast instead of beef roast?
I think it’d be totally delicious!
Our weekly Sunday, noon, family, meal needed a new option so my daughter found and shared this. I must say it was very easy for me , I used my instant pot. While we had some suggestions like some fresh raw veggies everyone ask when I was going to make it again. Thank you. We lover it.
So glad it was a hit, Chuck!! Thank you so much for your feedback and recipe rating!
This recipe was such a hit. The meat was spicy! I will definitely make it again and again.
I’m so glad you loved it, Myrna! I know there is hot Giardiniera out there – the Chicago-style Mezzetta one is mild if you want a more mild experience next time!
What type of peppers are we supposed to use the picture shows peeper rings and recipe says Pepperoncini. Thanks
They can be used interchangeably in this recipe (once pickled, they are almost identical in flavor.) I’ve used both!
I used 3.3 lb roast the first time I made this. After trimming the fat, we found that we would have liked to have used a larger roast. Making today with a combined weight of 4.3 lb (2roasts) . Again trimmed most of the fat for a final weight of approx. 3 lbs. Cant wait, love the flavors and so simple.
I’m so glad you love the flavors in this dish, Sandie!!
I surprised my wife and made this for dinner. It was a huge hit!!
Love that!! So glad you both enjoyed!!
This wasn’t the same as Italian beef to me, trying to find a recipe to make it myself for a party coming up so i don’t have to get Italian beef catered at their outrageous prices. I thought the flavor turned out great but it was too Greasy for me. I don’t think i can even eat it with how it leaves my lips feeling. I used a chuck roast as called for, maybe i got a bad cut that had too much fat. I guess i could let it cook and skim the fat bit this won’t work for a party then. Did i do something wrong?
Hi Erika! Since there’s no fat called for in the recipe, I have to assume the greasiness/fattiness came from your roast, as you mentioned. I recommend trimming the fat per direction #1.
This recipe is easy and delicious! We had a surprise birthday over the weekend and I served this in the crockpot and everyone loved it! I only wish I had bought a heavier piece of meat because I ran out. Your guests will LOVE this recipe!
Thank you so so much for the glowing review, Lisa – I am so glad you and your guests loved this dish!! Thank you so much for your feedback and recipe rating!
I want to thank you for this recipe. I used it and added red potatoes, baby carrots, and Pearl onions to make a pot roast. The flavors were absolutely amazing & a big hit at my fire station.
Love that!! So glad it was a hit with everyone – thank you for all that you do!