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!
Jacqi 02.09.2024
My husband and I made these sandwiches for a Christmas gift exchange originally, we are making it a second time to entertain some friends! We love the flavor and intend to keep using this recipe! I am not a fan of spicy food usually either, but the pickled veggies do not contribute to make the dish overly so.
Kristin 02.10.2024
I’m so glad they’re a repeater recipe, Jacqi! I agree – there are spicy giardinieras out there, but the Mezzetta chicago-style is mild. Thank you so much for your feedback and recipe rating!
Lisa 02.09.2024
This recipe is my absolute favorite, I’ve made it many times, I have taken it to parties and I’ve taken it to work, and there’s always lots of ooh’s and ahhh’s. I use 1/2 package of italian seasoning cuz I think it make it a bit salty for the full package.
Kristin 02.10.2024
I love to hear that, Lisa!! Thank you so much for your feedback and recipe rating!
ag 02.04.2024
literally impossible to use this page because of all the ads.
Kristin 02.05.2024
I’m sorry to hear about your experience, ag, I am working on reducing the number of ads on my site while being able to keep all my content free across all platforms. Thank you so much for your feedback!
Becky 01.29.2024
I made this last night for our football party. I loved the tenderness of the meat but it was soooo salty. And I drained off about 2-3 cups of liquid before serving. Next time I will omit the pickled veggies and decrease the amount of broth. But thank you so much for this recipe. Will make again!
Kristin 01.30.2024
Hi Becky! I’m so glad these worked out in the end! What kind of seasoning did you use? Trying to figure out where the excess salt could have come from, as I haven’t had that feedback before!
Cindy Gary 01.10.2024
Can I prep it in the crock pot the night before and cook it normally the next day?
Kristin 01.10.2024
Yep, that’s totally fine!
Jen 01.07.2024
Hi, can I pour regular Italian dressing over the meat instead of the dry mix seasoning? Will it still turn out the same?
Kristin 01.08.2024
Hi Jen! You need the dry mix for this recipe, vs prepared Italian dressing!
Teri 12.21.2023
Seriously, cannot say enough about this recipe. My family craves it and has requested it to be on regular rotation. I have given this recipe to multiple friends, family and neighbors and they all now have it on regular rotation. I have never liked “roast beef type” meals but this – WOW. I have to stop myself from eating more than one. It’s good over smashed potatoes too! And after all the beef is gone, I literally drink the remaining broth. It’s that good.
Kristin 12.22.2023
Ahh, LOVE that you love this recipe so much, Teri!! We make it all the time too. I so appreciate you sharing the recipe with family and friends!!
Deanna 12.21.2023
Your page is super annoying. The ads pull everyt
Kristin 12.22.2023
I’m so sorry to hear about your experience Deanna! Can you tell me what device you’re on (laptop, mobile, tablet, etct)?
Tera 12.20.2023
These were fantastic! The perfect way to use up a tough cut of meat. We served them in Udi’s GF baguettes, topped with lots more giardiniera, and it was SO good! Kids loved them too.
Kristin 12.21.2023
SO happy to hear that, Tera!! Thank you so much for your feedback and recipe rating!
Catherine 12.19.2023
If I cook this on high, how long would it take?
Kristin 12.19.2023
Maybe 4-5 hours? I always cook on low as the beef needs a lower temperature and slower cooking time to become fully tender.
Carol 12.19.2023
I’m planning on making this a Christmas day. It This This Italian beef sounds great… My question is… how many sandwiches should this make?
Kristin 12.19.2023
I hope it’s a hit, Carol! I think it depends on how big your appetites are, but it should comfortably feed 5-6.
Susan Cortese 12.17.2023
I wanted to give you a 5 star for the Crock Pot Italian Beef Sandwich. It was a big hit with my family. The only caution I would give is when you pick u p the Pepperoncini pepper slices and Giardiniera select your level of spice. The medium is spicy but the cheese calms it down.
Kristin 12.18.2023
I’m so glad you loved the recipe, Susan!
Molly 12.03.2023
Hi! If I wanted to use a rump roast, how long should I cook for?
Kristin 12.04.2023
That should take the same amount of time!
Melissa 11.28.2023
I’ve looked for this recipe forever! Someone had brought it to a feed and I love it!!!! Just made it tonight with your recipe!YUMMO!!! I used rib roast, but chuck is my fav! Glad I ran onto your website!!!!!
Kristin 12.01.2023
I’m thrilled to have you, Melissa, and so glad this recipe hit the spot! Thank you so much for your feedback and recipe rating!
Joanna 11.20.2023
Thank you for the recipe. It smells amazing. I started it late so it’s on high.
Kristin 11.21.2023
I hope it was a hit, Joanna!
Mike T. 11.04.2023
This is a great recipe as wtitten, five stars indeed. I generally add some extra sliced olives without juice (¼ to â…“ cup) and about the same amount of pinot nior. If I’m in a hurry I’ll use mexican beef for carne picada in place of roast beef chunks. It comes pre cut in small thin slices so there’s no shredding and it cooks much faster.
Kristin 11.06.2023
I’m so glad you enjoy the recipe, Mike, and are able to make it your own with those extra, tasty additions! Thank you so much for your feedback and recipe rating!
Johanna 11.03.2023
Hi. Can you please share what brand of bread you used? I’ve never seen any gluten-free rolls that look like them before. I would love to try and find some.
Kristin 11.06.2023
Hi Johanna! I developed this recipe before I was diagnosed with Celiac Disease and so those are “regular” buns. We eat them now with Canyon Bakehouse GF sub rolls which I toast under the broiler. You can see them in the recipe video if you’d like to see how they turn out!
Janet 11.02.2023
I would LOVE to find gluten-free hoagie rolls that are big enough to even make a cheesesteak/or hot beef sammie!! #sadceliac
Kristin 11.06.2023
Have you tried the Canyon Bakehouse sub rolls? That’s what we use!
Sharlene 10.25.2023
I’d love to make this recipe and freeze leftovers for my daughter and son-in-law who just had a baby. Do you think this would freeze well after cooking?
Kristin 10.26.2023
That’s so thoughtful of you — YES, this freezes very well after cooking!
Bill W 10.22.2023
easy and unbelievably delicious. My kids–20 and 23 went crazy over this. As a widower it was great to have an easy to make meal that was great.Will be a game day staple for sure
Kristin 10.23.2023
Oh I’m so happy to hear this recipe was a hit with you and your kids, Bill! Truly thrilled for you. :)