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.
Love this recipe! Great for big group. Can you tell me what is a serving size? 1/2 Cup?
Thanks for your help.
Could you please tell us what buns you used? Looks delicious!!
Those are wheat-based rolls – I shared/photographed this recipe prior to having to go gluten free. These days I use Canyon Bakehouse Sub Rolls, and toast them first. You can see what they look like in the video!
This is my favorite crock pot recipe of all time, and one of Iowa Girl Eats’ best recipes! It’s so flavorful and always a hit. I’ve also used game meat in place of beef and it works great!
LOVE hearing this, Ashley!! Thank you so much for your feedback and recipe rating, I really appreciate it!
This was the best italian beef sandwich ive ever had! I did double the meat because of my large family, so I added the whole jar of pepperoncini with all the juices. 60 minutes in my instant pot on pressure cook. Turned out perfect.
Will make again, very soon.
Oh that sounds so good, Alisha – I’m thrilled you loved these so much!! Thank you so much for your feedback and recipe rating!
Have made this many, many times and it’s a hit every time I make it. Sometimes I chop up half of the pepperoncini for a little spicier taste for my sons. Great recipe.
I’m thrilled this is a go to of yours, Tiffany!! Thank you so much for your feedback and recipe rating!
Unless I missed it, at no point did you indicate the size of the Italian dressing envelope and stores have more than one.
Anything between .7 and 1oz is fine.
Best sandwich ever!!!
Haha, I agree! SO glad you enjoyed them, April! Thank you so much for your feedback and recipe rating!
Wow. All I can say is WOW!!!!
This is so delicious.
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! Lol!
LOVE to hear this, Brittany!! Always feels good to have a kitchen win, right? Thrilled it was a hit and good enough to repeat. Thank you so much for your feedback and recipe rating!
I’ve been making this version of Italian beef for several years. Entire family loves it and asks for it quite often. I try to use mild pepperoncinni. Not a big fan of spicy, and to my pallet, the medium are too hot.
I’m thrilled to hear this, Jill! Thank you so much for taking the time to leave this review and recipe rating!
My family and I love this recipe and have been making it for a couple of years now! We visited Chicago in like 2021 and had the best Italian Beef sandwiches there. After coming home to North Carolina we craved them! This hits the spot and is so easy! The only change we make is using sliced instead of whole pepperoncinis and it always turns out wonderful!
I’m so glad to hear this, Kiersten! This recipe is a family fave of ours, too. :) Thank you so much for your feedback and recipe rating!
very delicious. this is the second time I’ve done this recipe. so flavorful and we add extra veggies and peppers on the top. on rotation now too. thank you
I love to hear that, Michelle! I pile on the giardiniera too. :) Thank you so much for your feedback and recipe rating!
Can you cook this on high for 5-6 hours?
Hi Elisa! That could work! I find chuck roast really benefits from the low and slow cooking process, otherwise it can be tough, but you could try it.
Yes, I did it on high with a 3 lb chuck for 5 horus and it was perfection!!
Can this recipe be done in the instant pot?
Hi Bernadette! If your IP has a slow cook setting, that would be fine!
I use a frozen 3 lb chuck roast and cook for about 90-100 minutes in my IP.
Thanks for your feedback and insight, Sherry!