Crockpot Italian beef is Chicago’s famous sandwich made easy. A chuck roast cooks all day in a savory broth with Italian seasoning, garlic and giardiniera until it shreds, and the juices become the jus you dip your sandwich in.
Pile it high on crusty rolls with provolone for game day or a crowd.
Why You Will Love This Crockpot Italian Beef
- Feeds a crowd. About 10 sandwiches.
- Big flavor, simple prep. A few pantry seasonings.
- Perfect for parties. Keep it on WARM.
- Great leftovers. Freezes well in the jus.
Ingredients for Crockpot Italian Beef
- Chuck roast: 3 to 4 lb (1.4 to 1.8 kg), boneless.
- Giardiniera: A jar of hot or mild pickled Italian vegetables. Pepperoncini work too.
- Rolls: Sturdy French or hoagie rolls.
How to Make Crockpot Italian Beef
Step 1: Season
Place the roast in a 6-quart slow cooker and sprinkle with the dressing mix, oregano, garlic powder, pepper flakes and pepper.
Step 2: Add liquid
Pour in the broth and giardiniera brine and add the giardiniera around the roast.
Step 3: Slow cook
Cover and cook on LOW for 8 to 10 hours, until it shreds easily.
Step 4: Shred
Shred the beef in the jus.
Step 5: Build sandwiches
Pile onto rolls, top with provolone and giardiniera, and dip in the jus or spoon it over. Broil open-faced 1 to 2 minutes to melt the cheese.
Tips for the Best Crockpot Italian Beef
- Toast the rolls. They hold up better to the jus.
- Serve jus on the side. For dipping, Chicago-style.
- Hot or mild. Choose hot giardiniera for spice, mild for kids.
- Skim fat. Skim the jus before serving.
What to Serve with Crockpot Italian Beef
Serve with chips, a pickle and a side salad, or with our crockpot appetizers for game day.
Easy Variations
- Pepperoncini. Use pepperoncini instead of giardiniera.
- Sweet peppers. Top with sauteed green bell peppers.
- Low-carb. Serve over lettuce or cauliflower rice.
How to Store and Reheat
Refrigerate in the jus up to 4 days or freeze up to 3 months.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Large airtight food storage container: for leftovers and freezer portions.
Want even more tender meat? The Braised to Perfection guide explains the low-and-slow method step by step.
Crockpot Italian Beef
Ingredients
Method
- Place the roast in a 6-quart slow cooker and sprinkle with the dressing mix, oregano, garlic powder, pepper flakes and pepper.
- Pour in the broth and giardiniera brine and add the giardiniera around the roast.
- Cover and cook on LOW for 8 to 10 hours, until it shreds easily.
- Shred the beef in the jus.
- Pile onto rolls, top with provolone and giardiniera, and dip in the jus or spoon it over. Broil open-faced 1 to 2 minutes to melt the cheese.
Notes
Crockpot Italian Beef FAQ
What cut of beef is best for Italian beef?
Chuck roast for shredded Italian beef. It becomes very tender and juicy.
What is giardiniera?
A pickled mix of peppers, cauliflower, carrots and celery, sold hot or mild.
Can I make Italian beef ahead?
Yes. It tastes even better the next day; reheat in the jus.
How long does Italian beef take in a crockpot?
8 to 10 hours on LOW.
