Slow Cooker Italian Beef
Slow Cooker Italian Beef is a tender and flavorful Chicago-inspired sandwich filling.Beef roast slowly cooks with garlic, Italian herbs, peppers, and savory broth.The long cooking process creates succulent beef and a rich au jus.Crusty Italian rolls provide the perfect base for the juicy shredded beef.Spicy giardiniera or sweet peppers add brightness, heat, and crunch.It is perfect for family dinners, parties, game days, and casual gatherings.
Ingredients
For the Italian Beef
- 3–4 pounds beef chuck roast or top round roast
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 5 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons pepperoncini juice
- ½ cup sliced pepperoncini peppers
For Serving
- 8 crusty Italian rolls
- 1 cup giardiniera
- Sliced sweet peppers, optional
- Additional pepperoncini, optional
- Provolone cheese, optional
Instructions
Prepare the Beef
- Pat the beef roast dry with paper towels.Trim away only large pieces of excess fat while leaving some marbling for flavor.Season all sides with salt, black pepper, oregano, basil, thyme, and garlic powder.
Sear the Beef
- Heat olive oil in a large skillet over medium-high heat.Sear the beef for approximately 2–3 minutes on each side until deeply browned.This step is optional but adds an extra layer of savory flavor.Transfer the browned beef to the slow cooker.
Prepare the Aromatics
- Add the sliced onion, green bell pepper, red bell pepper, minced garlic, and pepperoncini around the beef.
Make the Cooking Liquid
- In a bowl, whisk together the beef broth, Worcestershire sauce, red wine vinegar, Italian seasoning, pepperoncini juice, and red pepper flakes.Pour the mixture over the beef.Add the bay leaf and sliced pepperoncini.
Slow Cook
- Cover the slow cooker.Cook on LOW for approximately 8–9 hours, or until the beef is exceptionally tender and easily pulls apart with a fork.The cooking time may vary depending on the size and shape of the roast.
Rest the Beef
- Carefully transfer the cooked beef to a cutting board.Allow it to rest for approximately 10–15 minutes.Reserve the cooking juices in the slow cooker.
Shred or Slice the Beef
- For a traditional-style sandwich texture, thinly slice the beef against the grain.Alternatively, shred it with two forks for an easier slow-cooker version.Discard any large pieces of fat, connective tissue, or bay leaf.
Prepare the Rolls
- Slice the Italian rolls lengthwise without cutting completely through them.For extra texture, lightly toast the rolls in the oven.
Assemble the Sandwiches
- Pile a generous amount of hot Italian beef onto each roll.Add giardiniera and sweet peppers according to taste.For a cheesier version, add provolone and allow it to melt over the hot beef.
Add the Au Jus
- Spoon some of the hot cooking juices over the beef.For an especially juicy sandwich, serve additional au jus on the side for dipping.Serve immediately.
Notes
- Beef chuck works beautifully: Its marbling produces exceptionally tender meat after several hours of slow cooking.
- Top round is leaner: It can also be used, although it is important not to overcook it.
- Searing is optional: Browning the roast before slow cooking creates deeper flavor.
- Pepperoncini juice matters: It adds acidity and a subtle tang that balances the rich beef.
- Giardiniera provides heat: Choose mild or spicy giardiniera according to your preference.
- Slice against the grain: This creates more tender pieces when using sliced beef.
- Keep the beef in its juices: Returning the meat to the au jus helps prevent it from becoming dry.
- Use sturdy rolls: Crusty Italian rolls hold the juicy filling better than very soft bread.