Italian Beef recipe

italian beef being lifted out of white crockpot with tongs.

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 10 10

Servings: servings

Calories: 433.66cal

Author: Ashley Fehr

Easy shredded Italian Beef made in the crockpot, just six ingredients! Tender chuck roast is simmered in a tangy broth for fall-apart goodness, perfect for serving on sandwiches.

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US Customary - Metric

Ingredients

3-4 lb beef roast (chuck, blade or round recommended)
1 teaspoon salt
¼ teaspoon black pepper
1 package Italian dressing mix or garlic herb seasoning
1½ cups low sodium beef broth
1 jar pepperoncini peppers with juice*
12 sub or hoagie rolls
12 slices provolone, havarti or mozzarella cheese

Instructions

Place roast in a 4-6 quart crockpot. Season all over with salt, pepper and Italian dressing mix.
Pour beef broth and ¾ cup brine from the jar of pepperoncinis into the bottom of the crockpot. Add ½ cup sliced pepperoncini peppers on top. (*For less spice, use only the brine and no peppers)
Cook on low for 10-11 hours until fall apart tender (if you want it to cook more quickly, cut into 3-4 smaller pieces and cook for 8 hours).
Shred beef in juices and serve on buns with cheese and additional pickled pepperoncinis as desired.

Video

Notes

Spice level: With 1/2 cup pepperoncini juice and no peppers, this beef has good flavor but is not spicy. You can up the spice level by adding more juice or adding in the sliced peppers.
For serving: Italian beef is commonly served with giardiniera, but we love it just with the pepperoncini and some cheese on a toasted ciabatta bun.

Nutrition