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 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!
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!