There are days I love fussing over dinner—and then there are days I just want to throw something in the slow cooker and forget it until the house smells amazing. This Slow Cooker Italian Beef is exactly that kind of recipe. It’s saved me on more chaotic weekdays than I can count—especially on those evenings when the fridge looks empty and I’m just too tired to think.
It’s one of those no-fail, no-fuss recipes that starts with humble ingredients—just some chuck roast, jarred peppers, and broth—and ends up tasting like something you’d expect from a long Sunday simmer. And if you’re anything like me, you’ll start making excuses to have it on repeat. Sandwich night? Check. Something to throw over rice or mashed potatoes? Done. A quick freezer meal for future-you to thank present-you later? Absolutely.
What Makes This So Good?
Here’s the honest truth: I didn’t expect anyone to go wild over this beef. I used to make it just for myself or my family when I needed something dependable but effortless. It’s that kind of meal. You throw it together with zero expectations and then wonder why you haven’t been making it more often.
But something changed last year. I tweaked it just a little—used better jarred giardiniera, didn’t bother searing the meat, and let it go low and slow all day. And suddenly, friends were texting for the recipe. That’s when I knew I couldn’t keep it to myself anymore.
The best part? There’s no complicated prep. No searing. No homemade sauce. Just a few flavor-packed jars and a good cut of beef. You get juicy, melt-in-your-mouth shredded beef, soaked in bold, tangy Italian flavors, and perfect for piling onto a crusty roll. It practically soaks the bread in all the right ways. Just keep napkins nearby.
Ingredients You’ll Need
- Chuck roast – Get one with good marbling. It’s the secret to tender, flavorful shreds.
- Italian seasoning blend – You can mix your own or use a packet of Italian dressing mix when you’re short on time.
- Pepperoncini peppers – These add the perfect zingy kick. Use the jarred kind with brine.
- Giardiniera – Mild or hot, depending on how spicy you like it. I switch it up depending on who I’m feeding.
- Beef broth – Just enough to help everything stay juicy as it cooks.
Easy Ingredient Swaps
I’ve been known to play around with this depending on what’s in my pantry. Here are a few easy swaps:
- Seasoning Shortcut: No time to blend spices? Grab a packet of Italian dressing mix.
- Spice Level: If you love heat, go for Hot Chicago-style giardiniera. When I make this for kids, I stick with the mild version and add a splash of the pepperoncini brine for extra flavor.
Let’s Make It: Step-by-Step
1. Prep the beef.
Let the chuck roast sit out for 15–20 minutes so it’s not ice cold. Cut it into big chunks—I usually go for 4 to 6 pieces.
2. Season well.
Mix your seasoning blend and rub it all over the beef. This step is where a lot of the flavor comes from, so don’t be shy.
3. Load up the slow cooker.
Layer in the seasoned beef, pour over the pepperoncini (brine and all), add the giardiniera, and then the broth.
4. Cook on low for 10 hours.
Trust me on the timing. Low and slow makes all the difference here. After about 8 hours your kitchen will smell amazing, but resist the urge to lift the lid.
5. Shred and serve.
Once it’s fork-tender, shred it right in the pot and stir it back into all those juices. I usually switch the setting to “warm” and let it sit until dinner.
My Favorite Ways to Eat It
Sure, sandwiches are the go-to (hello crusty hoagie rolls), but this beef is so versatile. I’ve stuffed leftovers into quesadillas, spooned it over rice with a runny egg, and even added it to a brothy soup with cooked pasta and chopped greens. If you’re the kind of person who likes to meal prep, this is your new best friend.
Leftovers? Here’s How I Store It
Short term:
Pop the shredded beef and all the juices into an airtight container and store it in the fridge for up to 5 days. Make sure it’s fully cooled first.
Freezer-friendly:
Once cooled, I portion it into freezer bags (flat and labeled), so I can pull one out for easy weeknight dinners. It’ll keep well for about 3 months.
Reheating Tips
- Slow cooker: Toss it in straight from frozen with a splash of broth or water. Set to low and give it 6–8 hours.
- Stovetop: If you thawed it overnight in the fridge, warm it in a saucepan over low, stirring often. Add a bit of broth if it’s looking dry.
Real Life Cooking Tips
- Trim the fat cap. If your roast has a big slab of fat, trim some off. The marbled fat inside will keep it moist.
- Crusty bread matters. Soft buns will get soggy. I usually toast the rolls slightly for that crunch and soak control.
- Add cheese! Provolone or mozzarella melts like a dream. Pop the sandwich under the broiler for a minute to get that bubbly top.
Slow Cooker Italian Beef
Tender, juicy, and packed with bold flavor—this slow cooker Italian beef has been a dinner favorite in my home for years. It's one of those comforting, hands-off meals that fills the house with the most irresistible aroma. Perfect for piling onto crusty bread or enjoying with just a fork!
Ingredients
For the beef:
- 2.5 to 3 lb chuck roast, trimmed and cut into 2-inch chunks
- ½ cup beef broth
- 8 oz pepperoncini peppers, drained (about half a jar)
- 8 oz Chicago-style Giardiniera mix, drained (about half a jar)
- Italian spice mix (see below)
For the homemade Italian spice blend:
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ¼ teaspoon pepper
- ¼ teaspoon dried basil
- ¼ teaspoon celery seed (just a pinch)
- 1 teaspoon sugar
Instructions
- Start by combining all the spice blend ingredients in a small bowl. Give it a good stir to mix everything evenly.
- Next, drain the giardiniera using a fine-mesh strainer and let it sit for a few minutes to release the excess oil. You want the veggies, not the oil, in the final dish.
- Set your beef out and let it come to room temperature—this helps it cook more evenly. Once ready, rub the spice blend all over the meat. Toss the seasoned beef into your slow cooker along with the drained giardiniera and pepperoncini peppers. Give everything a good mix (clean hands work best for this part). Pour the beef broth over the top.
- Cover the slow cooker and set it on low for 10 hours. The meat should be fork-tender and shred effortlessly by the end. Once done, shred the beef directly in the pot and discard any visible fat. Stir the shredded beef back into the juices and switch the slow cooker to warm until you're ready to serve.
- You can also cool the beef completely and refrigerate it overnight. The next day, just skim off any fat and reheat it gently—either back in the slow cooker or in a large skillet on the stove.
- Serve it however you love: stuffed in a crusty roll, topped with cheese, or just as-is with a few pickled jalapeños if you're into the heat.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1363Total Fat 87gSaturated Fat 36gTrans Fat 5gUnsaturated Fat 45gCholesterol 471mgSodium 1303mgCarbohydrates 6gFiber 1gSugar 2gProtein 141g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions I Get About This Recipe
What’s the best beef cut to use?
I stick with chuck roast—it’s affordable, flavorful, and shreds beautifully. Just look for one with good marbling and minimal outer fat.
Does it need to be fully submerged?
Nope. The beef steams and braises in the slow cooker. A little broth on the bottom is enough.
Can I make it spicy or mild?
Totally up to you. Use mild giardiniera and fewer pepperoncini if you want to keep it mellow. Or go bold with hot giardiniera and some extra red chili flakes.
How long should I cook it?
Low for 10 hours is the sweet spot. You can do 8 in a pinch, but 10 hours gives you that perfect pull-apart texture.
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