Description

This Slow Cooker Italian Beef recipe features tender, flavorful chuck roast slow-cooked with Italian seasoning, pepperoncini peppers, and giardiniera. Searing the beef before slow cooking locks in the flavors, and the result is a juicy, shredded beef perfect for piling onto toasted hoagie rolls with melted provolone cheese, garlic aioli, and extra tangy toppings. Ideal for a hearty, comforting meal that’s easy to prepare ahead and serves a crowd.

Ingredients

Beef and Seasoning

3-4 pounds chuck roast
1/2 tablespoon kosher salt
Fresh cracked black pepper, to taste
1 tablespoon olive oil
2 cups beef broth, divided

Flavorings and Vegetables

1 small yellow onion, thinly sliced
6 cloves garlic, smashed
1 dried bay leaf
1 tablespoon Italian seasoning
8 oz sliced pepperoncini peppers, plus 1/4 cup juice
8 oz mild Giardiniera, drained (plus more for serving)

Sandwich Assembly

4-6 crusty Hoagie Rolls or French sub rolls
Melted butter, for brushing rolls
Garlic aioli
Sliced provolone cheese
Sliced pepperoncini peppers
Extra giardiniera, for serving

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Instructions

Heat the skillet: Warm a large cast iron skillet over medium-high heat until hot and ready for searing.
Prepare the beef: Pat the chuck roast dry with paper towels. Sprinkle half of the kosher salt and fresh cracked black pepper on one side of the beef.
Sear the roast: Add olive oil to the hot skillet, then place the roast salt side down. Season the other side with the remaining salt and more black pepper. Sear the beef for 6-8 minutes on each side until a golden brown crust forms. Remove the roast and transfer it to the slow cooker.
Deglaze and sauté aromatics: Lower the skillet heat and add 1/4 cup beef broth to deglaze the pan, scraping up browned bits. Increase heat to medium-high; add sliced onions and smashed garlic, cooking for 2-3 minutes until fragrant and softened.
Add aromatics to slow cooker: Pour the cooked onions and garlic mixture over the roast in the slow cooker.
Add seasonings and peppers: Add the bay leaf, Italian seasoning, pepperoncini peppers with juice, giardiniera, and remaining beef broth to the slow cooker.
Cook low and slow: Cover and cook on low for 8-10 hours (or on high for 6-8 hours) until the beef is fork tender and easily shredded.
Shred the beef: Remove bay leaf, then use two forks to shred the beef directly in the juices. Stir well to combine all flavors.
Toast the rolls: Preheat oven to 400°F (200°C). Split rolls lengthwise and place on a parchment-lined sheet pan. Brush tops and bottoms with melted butter and toast for 5-10 minutes until lightly crisp and golden.
Assemble the sandwiches: Remove tops of rolls from baking sheet. Spread garlic aioli on both tops and bottoms. On each bottom half, layer Italian beef, extra giardiniera, sliced pepperoncini, and provolone cheese. Return to oven and bake just until cheese melts. Place the top halves on the sandwiches and serve immediately.

Notes

Use a well-marbled chuck roast for tender, juicy shredded beef.
Searing the beef before slow cooking enhances the flavor but can be skipped for convenience.
Adjust the amount of giardiniera and pepperoncini peppers according to your spice preference.
Leftover Italian beef is great for freezing or using in other dishes like pasta or nachos.
Substitute provolone cheese with mozzarella or Swiss if preferred.
Garlic aioli adds a creamy, flavorful touch but can be replaced with mayonnaise or omitted for a lighter sandwich.

Prep Time: 20 minutes
Cook Time: 8 hours 5 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: Italian-American