Slow Cooker Italian Beef

A crockpot filled with shredded Italian beef swimming in a peppery gravy

4.58 from 35 votes

Made in one pot with less than 10 ingredients, these Slow Cooker Italian Beef Sandwiches make for the perfect no-fuss meal! After a day of hands-free cooking, you’ll have tender, fall apart beef in a flavorful gravy.

Prep Time20

Cook Time9

Total Time9 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 350kcal

Author: Jocelyn Delk Adams

Equipment

Slow Cooker

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

Before storing the meat, be sure that it has completely cooled. Then, transfer to an airtight container and store in the fridge for up to 5 days. Leftovers will also last for up to 2 months in the freezer; defrost in the fridge overnight and reheat in the microwave or stovetop.

Nutrition