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.
Absolutely delicious sandwich!! Bursting with flavor and extra toppings add a perfect zest!! Tried smoked provolone and it was tasty but white american cheese is really good. The sandwich texture is wonderful. So glad I found this recipe!! Thank you!!
I’m thrilled this recipe was a hit all the way around, H Law! Thank you so much for your feedback and recipe rating!
Are you able to use other kinds of roasts?
Hi Megan! You could try a bottom round roast or rump roast — both are leaner than chuck roast though, so the meat will not be as tender in the end.
My wife’s mother and family have been making slow cooker Italian beef for well over 30 years and your recipe is pretty much the same. End result… delicious! If I may, a couple of additions for even more flavor. Adding a can of beef consume with gelatin instead of beef broth and adding a bottle of beer will increase the liquid and add amazing flavor. We usually de-seed the peperoncini peppers and chop them up before putting them in the pot. We’ll be making this for the holidays ahead. Enjoy!
That sounds so delicious, thank you so much for sharing! I’m thrilled you loved this recipe, and that it came out tasting so much like your family’s beloved recipe. Happy holidays to you and yours!
I’ve been making this for years! I forgot to say thank you. Sorry! I’ve adapted it since then to my taste and cooking style but I often share this receipe with family and friends. All have loved it. A sincere thank you.
Oh, thank you so much, Rodney — I appreciate your feedback so very much!! Truly thrilled this is a recipe you come back to again and again. :)
Kristin, Thank you for your reply. Since I*m making for a large crowd, can I make it ahead of time and freeze it?
Absolutely — this dish freezes very well!
Going to make this for approx. 30 people for the holiday. Not sure my 2 crock pots can handle this. Suggestions?
Hi LeeAnne! The recipe pretty much fills a 6 quart crock pot as-is, so I would plan on 1 crock pot for individual recipe you’re making (so 4 crock pots if quadrupling the recipe, for example).
I’ve wanted to make this recipe for a few years. Finally made it today. OMG. Why did I wait so long? Added some provolone under the beef to make it more scrumptious.
YAY!! Sounds awesome, Howard — so glad you enjoyed!
Been making this for years, today I forgot to start it overnight but woke up and put it in the crockpot for 5 hours on high. I know; I know… but it still smells amazing and so easy!
Hahaha, hey, however you got there — I’m glad you did. ;) Thank you so much for your feedback and recipe rating!
We made this once already. It was delicious. We made it on the stove and now we are making again. Even my 9 year old who doesn’t like spice loved it.
Awesome!! Love hearing that, Michelle. Thank you so much for your feedback and recipe rating!
It’s a perfect recipe but slightly different than a true Chicago Italian beef but a great substitute. The only thing I did differently was using shabu shabu thin-sliced New York’s which greatly reduced cooking time to about 2 hours.
That sounds awesome, Jim! So glad you enjoyed the recipe – thanks for your feedback and recipe rating!
This has been a regular in our house for years now!! So simple and sooo yummy!
Oh I’m thrilled to hear that, Amy! Thank you so much for your feedback and recipe rating!
What kind of buns do you use? They look so soft on the inside and crusty on the outside! Maybe i’ll make my own buns hmm.. or maybe I’ll embrace the lazy. I’ve been hard craving this for a while, such a good recipe.
Hi Hannah! These are regular / not GF buns (I first shared this recipe before I had to go gluten free). The recipe video shows Canyon Bakehouse Sub Rolls which are an excellent GF swap! https://canyonglutenfree.com/products/gluten-free-sub-rolls
while I will be making this tonight, saying use a packet of Italian seasonings is NOT a recipe. Now, I have to look that up, to make it from scratch.
Hey Talynne! I’m not sure how a packet of Italian seasoning is any different than any other ingredient in the recipe? Should I include all the ingredients for baking beef broth from scratch? Or giardiniera? Let me know how I can troubleshoot this issue with you.
Really Easy and So Good!
Thrilled to hear that, Francelle!! Thank you so much for your feedback and recipe rating!