Slow Cooker Italian Beef

4.70 from 10 votes

Tender, juicy, and full of zesty flavor, this Slow Cooker Italian Beef practically shreds itself. Perfect for sandwiches, meal prep, or weeknight dinner.

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner, Main Course

Cuisine: American, Italian American

Keyword: italian beef, slow cooker italian beef, slow cooker italian beef recipe, slow cooker italian beef sandwiches

Servings: servings

Author: Alyssa Rivers

Ingredients

3-4 pounds beef chuck roast
salt and pepper
2 tablespoons canola oil
2 cups beef consommé or beef broth
1 package dry Italian salad dressing
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 (12-ounce) jar sliced pepperoncini, drained
¼ cup sliced butter

Instructions

Season 3-4 pounds beef chuck roast with salt and pepper. Heat a large skillet over high heat with 2 tablespoons canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5-quart slow cooker.
Add 2 cups beef consommé, 1 package dry Italian salad dressing, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 (12-ounce) jar sliced pepperoncini, drained, to the slow cooker. Top the roast with ¼ cup sliced butter.
Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.

Video

Notes

Storing & Reheating Instructions

Refrigerate: Store leftover Italian beef with its juices in an airtight container for up to 4–5 days.
Freeze: Keep beef with some juices in a heavy-duty freezer bag, pressing out excess air. Freeze up to 3 months.
Reheat: Warm thawed beef in the microwave, on the stovetop, or in the slow cooker until heated through.

Nutrition

QR code

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