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 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!
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!
Can I prep it in the crock pot the night before and cook it normally the next day?
Yep, that’s totally fine!
Hi, can I pour regular Italian dressing over the meat instead of the dry mix seasoning? Will it still turn out the same?
Hi Jen! You need the dry mix for this recipe, vs prepared Italian dressing!
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.
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!!
Your page is super annoying. The ads pull everyt
I’m so sorry to hear about your experience Deanna! Can you tell me what device you’re on (laptop, mobile, tablet, etct)?
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.
SO happy to hear that, Tera!! Thank you so much for your feedback and recipe rating!
If I cook this on high, how long would it take?
Maybe 4-5 hours? I always cook on low as the beef needs a lower temperature and slower cooking time to become fully tender.
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?
I hope it’s a hit, Carol! I think it depends on how big your appetites are, but it should comfortably feed 5-6.
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.
I’m so glad you loved the recipe, Susan!
Hi! If I wanted to use a rump roast, how long should I cook for?
That should take the same amount of time!
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!!!!!
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!
Thank you for the recipe. It smells amazing. I started it late so it’s on high.
I hope it was a hit, Joanna!
This is a great recipe as wtitten, five stars indeed. I generally add some extra sliced olives without juice (¼ to ⅓ 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.
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!