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.
My family loves this, and it’s hard to find something everyone in my house will eat. My husband said he craves it, and that the flavors are addictive. Thank you for a simple recipe with ingredients that are easy to source. 5 stars from us!
Thrilled to hear this, Dianna – so glad it’s a recipe you can count on the entire family eating! Thank you so much for your feedback and recipe rating!
This recipe has an absolute chokehold on my family. It stemmed from when I was creating a list of ‘few ingredient recipes’ due to income restrictions in college. Now, 10 years later into my teaching career it’s my favorite thing to add to the meal plan. I made this one time during Christmas Break – many years ago. It was such a hit that it is expected to be made for anytime the family has a gathering. Not by me but more of a – “Who’s going to claim bringing beef sandwiches first?!” sort of chokehold.
I’ve never written a recipe rating in my life – this one deserved the moment. Thank you for your delicious knowledge IowaGirlEats!
Oh my gosh, you have made my day – perhaps my entire year. AHH!! I’m so thrilled to hear this! Thank you so very much for feedback – I really appreciate it!
I have made this recipe many times and absolutely love it. Just curious if it can be made ahead and frozen? I am making it for a large group on a lake trip and wanted to just heat it in the crockpot when we get there.
Hi Kelly! YES, this freezes very well. Thaw in the refrigerator then reheat in the crock pot or oven.
Recipe is great. We get bread for these from Jimmy Johns. Day old Italian loafs and they are amazing
Oh that’s such a great idea!
I’ve been using your recipe for Italian beef for years now, and it’s always such a treat to make and eat! We’re not all huge Giardiniera fans, so that stays on the side for those who do enjoy it, but even sans those veggies, it’s always amazing :)
I’m thrilled you’ve found a way to make this recipe work for you, Jen, and that it’s a long time favorite!! Thank you so much for your feedback and recipe rating!
I have used this recipe before and it is the best out of all the ones that are out there. it comes out so delicious
I’m so happy to hear this, JoAnn! Thank you so much for your feedback and recipe rating!
Can I make this in a roasting pan as I am tripling the recipe and don’t have 3 crockpots to use
Hi Sandy! I’m sure you could but I haven’t tested this recipe in the oven so I can’t give specific recommendations for time and temperature. I’m sorry I can’t be of more help here!
This is a good one! I’ve adopted it as a go to for my new Chicago life!
I love hearing that! Thanks so much for your feedback!
This is the absolute best Italian Beef I have ever tasted. Just as good as the best ones in Chicago.
I’m thrilled to hear this, Cheryl! Thank you SO much for your feedback!
I’ve made this and absolutely love it but I need to double this recipe bc it goes fast in my house. Should I use two pk of dressing? I don’t want it to be overwhelming
I personally would use two packets of seasoning if the meat quantity is also doubled, but of course you can season according to your tastes!
This is not your “unique” creation. You, basically, watched the 5-ingredient Cockpot Dinners youtube video by Nicole McLaughlin from Allrecipes (that was posted a month or so ago) and copied it. Be honest and site your source (it was definitely not The Pioneer Woman).
Lisa, I posted this recipe over 12 years ago in 2013 so please check yourself – and use a real email address instead of the fake one you used to comment – before making accusations like this.
This recipe has been saved in my Pinterest account for 10 years. After our move out of Illinois we craved Italian beef sandwiches. Found this and make it several times a year. Great dinner for busy nights. Helps the Portillo’s cravings!
Oh I’m so glad this recipe hits the spot and is a good reminder of home, Carla! Thank you so much for your feedback and recipe rating!
lol get rekt lisa
This recipe is bomb and you are a buffoon.
Hey Lisa, maybe proofread your stupid comment before posting it next time. It’s called a CROCKpot, you ding dong.
I have made this a lot and everyone loves it.
I’m thrilled to hear this, Angela!
hot or mild giardiniera?
Whichever you personally prefer. We use mild.