Though my family roots are Southern, I will always be a Chicago girl at heart. That’s why I love me a bomb juicy Italian Beef Sandwich. I started making this slow cooker Italian beef to have on hand whenever I needed a taste of the Windy City. I make mine in 7 ingredients in the crockpot so it’s super no-fuss but that flavor is next level. And the beef jus it makes is on point!
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How to Make Slow Cooker Italian Beef
- Place chuck roast into the bottom of a 5.5 – 6 quart crock pot then sprinkle with salad dressing mix and Italian seasoning. Add onion, bouillon cubes, butter and pepperoncini pepper slices to the bottom of the pot then add water.
- Place a lid on top then cook on low for 8 hours, or until meat shreds easily with a fork. At this point you can either shred the beef with your fork or you can slice the beef. Shred or slice then place meat back into crock pot and cook on low for 1 more hour.
Slow Cooker Italian Beef Recipe
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Equipment
Ingredients
- 3 lb chuck roast trimmed of visible fat and cut into large hunks
- 0.7 oz Good Seasons Zesty Italian salad dressing mix envelope
- 1 1/2 tsp Italian seasoning
- 1/2 medium onion chopped
- 2 beef boullion cubes
- 2 tbsp unsalted butter
- 8 oz pepperoncini pepper slices + splash of juice
- 2 cups water
Instructions
- Place chuck roast into the bottom of a 5.5 – 6 quart crock pot then sprinkle with salad dressing mix and Italian seasoning. Add onion, bouillon cubes, butter and pepperoncini pepper slices to the bottom of the pot then add water.
- Place a lid on top then cook on low for 8 hours, or until meat shreds easily with a fork. At this point you can either shred the beef with your fork or you can slice the beef. Shred or slice then place meat back into crock pot and cook on low for 1 more hour.
Notes
Nutrition
How to Build a Classic Italian Beef Sub
A classic Chicago Italian Beef Sandwich is built on fresh, soft Italian or Hoagie rolls. When ready to serve, open up the rolls and use a fork to stack the beef as high as you’d like. Top with giardiniera (Italian pickled veggies) or more pickled peppers (pepperoncini) if you prefer a little more heat.
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Don’t skip on the juices! In Chicago, most Italian beef subs are fully submerged in the flavorful au jus before serving. Use a large spoon or small ladle to drizzle a bit (or a lot) of the extra juice on top of the meat and peppers. Alternatively, serve the juices on the side for dipping.
What to Serve With
This meal is also great to serve with sides like Scalloped Potatoes, Creamed Corn, Mustard Greens or Collard Greens, Pinto Beans or Sour Cream Mashed Potatoes.
Additional Topping Options
- Cheese – provolone, mozzarella and Monterey jack are all great options! I suggest lightly toasting the bread with a layer of cheese for ultimate melty goodness.
- Veggies – fresh lettuce, tomato, olives, red onions and jalapenos can all be tasty additions!
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Made it! Living on the west coast it’s hard to get. Will make again!
Must have garlic to be Italian – I am making this tomorrow and will have at least 2 cloves minced in it.
Oh, my goodness this is an awesome dish it is so flavorful and moist. Most important my husband loved the dish.
I want to start off by saying this… I love you!
Im from Chicago as well and now I live in Georgia. I miss the food back home so much. This hit the spot! You are awesome. Thank you so much
Everyone at my house loved it! A new favorite at my house!
This recipe was fabulous! It was super easy and so tasty. My whole family enjoyed and I’ll definitely be making again!
I love the use of the Italian dressing mix to pack a load of flavor into the beef!
This Italian beef comes out so delicious! It makes great sandwiches and leftovers for the next day!
Yum! These Italian Beef sandwiches sound absolutely delicious! I can’t wait to make these this week, I know my husband will love them! I’ll plan on making extra because I love all your other recipe ideas for using the beef!
oh, my goodness. Yummy for sure.