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.
A friend gave me this recipe about 25 years ago, but for the stovetop: heat a few tablespoons of veg oil in a large stockpot and brown the roast on all sides; add remaining ingredients + A CAN OF BEER; bring to a boil; then lower to a simmer, cover and cook until beef falls apart. I don’t even drink beer, but I’ve skipped it a few times and regretted it!
I cannot find the Chicago style mix of thi Mozzetta. I have looked in 5 different stores. Any suggestions ?
Thank you
Hi Mandi! Here is a recipe that has gotten lots of good reviews, and it looks pretty easy, too! http://allrecipes.com/recipe/81581/hot-italian-giardiniera/
Eek I started to late can I cook on high?
I read your blog regularly and my husband randomly stumbled upon your recipe for football Sunday. The sandwiches turned out awesome! Thanks!
I made these but with hot Chicago mix and omg amazing. Thanks for the recipe!
How many servings should you get from this recipe?
This looks great! Do you have any advice on doubling/tripling? Also, can it be made a day in advanced and then warmed the next day? I am having a party and want to have everything pretty much prepared the day before. Thank you :)
Hi Sara! I think if you have a crock pot that’s big enough you could double the recipe – just tack a couple extra hours onto the cooking time. Also you can definitely make a day early then reheat! :)
you say pepperoncini peppers, but the picture you show is banana peppers. There is a difference. Does it matter which you use?
Hey Connie! Those are pepperoncini peppers. Banana peppers are nearly identical so you could use those too!
This looks so good. I have ‘t used my crock pot in ages, so when I saw this, I thought, time to get it out. Plus looking theough some of your other crock pot recipes, I think it will get used more often! Crock pot enchilada’s, yum!
If I have an 8 qt crock pot, should I increase the ingredients I use? By how much? So excited to make this!
Excellent recipe. I’m from the Chicago area and winter in Florida. Sure had a hard time finding Giardiniara. Finally found it at Fresh Market but only the hot variety.
I too was, surprisingly, unable to find the giarniniera at my grocery store. My family likes spicy foods so I added the (mild) pepperoncini and then some sliced hot cherry peppers. It’s in the crockpot now. Perfect Super Bowl Sunday meal!
I want to make this for my super bowl party of 20! If I tripled the recipe (and used a larger crock obviously) do you still think 9 hours is sufficient cooking time? P.S. I am obsessed with your blog and recipes!! Thank you for existing!!