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.
Yum! This recipe looks delicious and you’re pictures are stunning. I feel that sandwiches are not the most photogenic food, but yours is quite the model (:
I made this– twice with 5 lb. bottom roast (chuck is too greasy for me) and it is fantastically delicious. Everyone loves it. The first time I made it, I did not add gardiniera to the cooking and it was great. Second time, I made my own giardinera a couple weeks prior and added to cooking— also great. Wit’ or wit’out the giardinera is great.
You posted this recipe yesterday… It is cooking in my crockpot today.. Cant wait for dinner tonight :)
A similar recipe to this has been an absolute Favorite of mine since I was a kid. Now, thanks to you, we use the leftovers in ‘Chipotle’ style rice bowls – SO good!
As always, LOVE your recipes Kristin! This one looks especially great & I can’t wait to try it. Just in case you’re searching for blog topics (ha! I’m sure there’s very little time for that) I would love to hear more about how you manage your working-from-home schedule. As someone who has always worked out of the home, I am always curious how people manage schedules, motivation, etc. Thanks, def. no rush!
I ran out and bought all the ingredients and pulled the elk roast out of the freezer and am looking forward to this for friday supper! I saw Jamie above had also commented on doing it with elk. I did a roast last week and didn’t know it had to cook for 10 hours, but it was delicious when it was finally done. Can’t wait to try this spiced up version.
Every time I see one of your crock pot recipes it reminds me once again how badly I need to go out and buy one. This recipe looks so delicious and something that I think my boyfriend would very much enjoy!
When I make this in a few days, you’re sure to become my husband’s newest hero. I made a Jamaican slow cooker dish today and he wasn’t such a fan. This, on the other hand, might as well be called “Every Husband’s Favorite Meal”.
To follow up… this has become a staple meal in our house since I first made it. I’d say we’ve had it at least every other week since November. Not only has my husband memorized the recipe, but he tells everyone about it and I now have random friends telling how awesome “my” recipe is. Of course I always give you the credit, but wanted to officially give you credit here for such a bomb.com recipe!
Saw this on zite! This looks awesome!
Sounds great but it seems like so much sodium (salad dressing mix, peppers, giardiniera, juice, broth). I would probably look like the Michelin man the day after I ate it :(
Do you think the recipe would seem like it’s missing something if I didn’t use the Giardiniera? I have a picky eater and I’m not sure if he’ll eat it.
Looks delish! Thanks for sharing!
OMGGGGGG I need this immediately!! Man I wish I were eating this tonight.
Absolutely mouthwatering, Kristin! My Chicago born and raised hubby is going to flip when I whip these up. Can’t wait to try these sandwiches soon!