Description
This Crock Pot Italian Beef recipe features tender, flavorful shredded beef slow-cooked to perfection with Italian herbs, spices, and a savory dressing mix. Ideal for hearty sandwiches or served over rice or mashed potatoes, this easy slow cooker meal delivers rich, comforting flavors with minimal effort.
Ingredients
Scale
Beef and Seasonings
- 5 pound chuck roast
- 2 teaspoons sea salt
- 2 teaspoons ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup light brown sugar
- 1 package Italian-style salad dressing mix, dry
- ¼ teaspoon red pepper flakes
Liquids and Add-ins
- 3 cups beef broth
- ½ cup pepperoncini juice from jar
Optional for Serving
- Pepperoncinis (for topping)
- Sub rolls
- Provolone cheese
Instructions
- Sear the Roast: Rub the chuck roast with about one teaspoon each of sea salt and ground pepper. Heat a skillet over medium-high heat and sear the roast on all sides until browned to lock in flavor. Then transfer the roast to the slow cooker.
- Prepare the Cooking Liquid: In a large bowl, whisk together the remaining sea salt and pepper, dried oregano, basil, parsley, onion powder, garlic powder, bay leaf, light brown sugar, Italian-style salad dressing mix, red pepper flakes, beef broth, and pepperoncini juice until well combined.
- Slow Cook the Beef: Pour the prepared liquid mixture evenly over the seared roast in the slow cooker. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
- Shred the Meat: About one hour before the end of the cooking time, remove the bay leaf and shred the beef directly in the slow cooker using two forks. Stir the shredded beef into the juices and let it simmer for the remaining hour to absorb the flavors.
- Serve: Serve the shredded Italian beef as a sandwich on sub rolls topped with pepperoncinis and provolone cheese if desired, or enjoy it over rice or mashed potatoes with the flavorful au jus from the slow cooker.
Notes
- Searing the roast before slow cooking adds depth of flavor and color.
- Adjust red pepper flakes according to your desired spice level.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
- Use the cooking juices as a dipping sauce for the sandwiches for extra flavor.
- This recipe can be adapted to a pressure cooker or Instant Pot with adjusted cooking times.
