Description
This easy crock pot Italian Beef recipe features juicy, tender beef cooked slowly with simple ingredients including pepperoncini and giardiniera for a flavorful, crowd-pleasing sandwich filling. Perfect for hearty meals or gatherings, it delivers authentic Italian-style beef that shreds beautifully and pairs wonderfully with provolone cheese and toasted hoagie buns.
Ingredients
For the Beef:
- 3 to 4 pound chuck roast or round roast trimmed of large chunks of excess fat
- Kosher salt, to taste
- 14.5 ounce can beef broth, divided
- 8 ounces pepperoncini pepper slices plus 1/4 cup of juice and additional peppers for serving
- 8 ounces giardiniera (mild or spicy), drained, plus additional for serving (chopped kind preferred)
- Provolone cheese slices for serving
- Hoagie buns for serving
For the Seasoning:
- 1 tablespoon Italian seasoning
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried ground thyme
Instructions
- Rest and Season the Meat: Let the chuck or round roast rest at room temperature for 15 minutes. Meanwhile, measure out all spices for the seasoning mix. Season the beef generously all over with kosher salt.
- Sear the Beef: Heat a large skillet or Dutch oven over medium-high heat. Once hot, sear the meat on all sides until a golden brown crust forms, about 10 minutes total, minimizing movement to develop the crust. Transfer the seared roast to the slow cooker.
- Deglaze the Pan: Reduce heat to medium and carefully splash in some beef broth. Use a wooden spoon to scrape up browned bits stuck to the pan bottom—these add flavor. Pour this mixture into the slow cooker over the beef.
- Add Seasonings and Peppers: In a small bowl, combine Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle this seasoning mix evenly over the beef in the slow cooker. Add the pepperoncini peppers along with their juice plus the drained giardiniera (avoid adding giardiniera juice). Pour in the remaining beef broth.
- Slow Cook the Beef: Cover the slow cooker and cook on LOW for 8 to 10 hours, until the meat easily shreds with a fork. Shred the beef directly in the cooker and stir it well with the juices. Cover and cook on low an additional 30 minutes to meld flavors.
- Prepare the Buns: To serve, split the hoagie buns and toast them on a baking sheet in a preheated 350°F oven for 5 to 7 minutes if desired.
- Assemble and Serve: Fill the toasted buns generously with the shredded Italian beef mixture (including plentiful juices). Top with provolone cheese slices, extra pepperoncini, and giardiniera as desired. Enjoy warm for a delicious, flavorful sandwich.
Notes
- You can substitute the homemade Italian seasoning mix with a 0.7-ounce packet of Italian dressing mix for convenience.
- To store leftovers, refrigerate Italian beef in an airtight container for up to 3 days.
- To reheat, warm leftovers gently in a Dutch oven on the stovetop over medium-low heat or use a microwave.
- For longer storage, freeze the beef in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 8 hours 50 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
