This Crock Pot Italian Beef is a super easy recipe to indulge in some flavorful fork tender beef. A delicious crowd pleasing recipe that's perfect for parties and potlucks.
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Why We Love This Crock Pot Italian Beef
- A very easy recipe with simple ingredients.
- Quick and easy to whip up and get in the crock pot.
- The slow cooker does most the work!
- Slow cooking is one of the best ways to create fork tender beef.
- Flavorful and zesty shredded beef is perfect for sandwiches, over pasta or as is.
- Family approved! A great recipe for weeknight dinners!
- This recipe is a crowd pleaser! Perfect for parties, pot lucks and game days.
Crock Pot Italian Beef Recipe Ingredients
- Chuck Roast
- Olive Oil
- Dried Minced Garlic
- Dried Oregano
- Dried Parsley
- Garlic Powder
- Onion Powder
- Dried Basil
- Celery Seed
- Salt
- Black Pepper
- Red Wine Vinegar
- Fire Roasted Diced Tomatoes
- Sliced Pepperoncini Peppers with Juices
- Jarred Roasted Red Peppers
Substitution Suggestions
- Beef Chuck Roast: This is the best cut of beef to use when cooking low and slow. It's marbled with the perfect amount of fat that breaks down and adds so much flavor to the beef. If you like you can use a beef round roast.
- Olive Oil: Any neutral oil will work for searing the beef. Vegetable oil, canola oil or avocado oil are good options.
- Dried Minced Garlic: Feel free to use fresh minced garlic if you prefer. Mince three large garlic cloves or about 2 tablespoons of fresh minced garlic.
- Seasonings: If you prefer you can use a packet of Italian dressing mix. I like to use my own seasoning blend, because I already have all the spices on hand and it tastes good!
- Red Wine Vinegar: Apple cider vinegar or white distilled vinegar will work as well.
- Fire Roasted Diced Tomatoes: Original diced tomatoes or Diced Tomatoes with Basil, Garlic and Oregano are yummy options too.
- Sliced Pepperoncini: You can use whole pepperoncini too. Use about 6-7 peppers.
This Italian Beef crock pot recipe is going to be a new family favorite!
How to Make Italian Beef in the Slow Cooker
- First, season the roast with some salt and pepper and heat the olive oil in a large skillet over medium-high heat. Sear the meat for 3-4 minutes on each side and then place in the crock pot.
- In a small bowl combine the spices: dried minced garlic, oregano, parsley, basil, garlic powder, onion powder, celery seed, salt and black pepper. Sprinkle all the spices over top of the meat.
- Next, add the red wine vinegar to the crock pot.
- Then top the roast with the diced tomatoes including the juices, sliced pepperoncini with ⅓ cup of juice and the roasted red peppers.
- Cook the roast on low for 8-10 hours or on high for 4-6 hours. Ultimately the low and slow option creates the most tender beef.
- Shred the beef with two forks, meat claws or tongs. It will break apart very easily.
Serving Italian Beef
This easy crock pot Italian beef can be served as a shredded beef sandwich, on top of pasta or simply as-is with some crusty rolls.
Make an Italian roast beef sandwich by serving the beef on toasted ciabatta buns, hoagie rolls, sub rolls or Italian rolls with a slice of provolone cheese, pepper jack cheese, mozzarella cheese or shredded parmesan. Top it with some Giardiniera or other pickled vegetables. It's fabulous stuffed in a grilled cheese sandwich too!
This Italian beef is also very delicious served over some pasta that has been tossed with olive oil, parmesan cheese and parsley or on top of mac and cheese. It can also be served over rice, baked potatoes or mashed potatoes.
I love some good shredded beef for dinner! If you do too, try this recipe for Instant Pot Pot Roast or these delicious Easy Drip Beef Sandwiches.
What to Serve with Italian Beef
Depending on how you are serving this delicious Italian beef there are many side dishes that would pair well with it. Here are some of our favorites:
- Simple Side Salad
- Crispy Oven Fries
- Garlic Parmesan Green Beans
- Classic Potato Salad
- Roasted Broccoli and Cauliflower
- Air Fryer Potatoes
Storing Italian Beef
Storing: Store any leftover Italian beef with it's juices in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the leftover beef on the stove over low heat or in the microwave until warmed through.
Freezing: Place cooled beef in a freezer safe air tight container or freezer bag. Label, date and freeze for up to 4 months.
Thawing: Thaw the meat in the fridge overnight and then reheat and serve.
Heather's Favorite Tools for this Recipe
- My cast iron skillet is my favorite for searing the roast.
- I love my crock pot that is programmable. It allows me to leave the house knowing the beef will be cooked to perfection.
- These nestled mixing bowls are my favorite for prepping ingredients.
- These glass measuring cups from Pyrex are my favorite to use when measuring sauces or liquids.
- These kitchen tongs are my absolute favorite. They have little kickstands so you can set them on the counter without making a huge mess. Plus they can be stored hanging.
- I love these magnetic measuring spoons. They are easy to store and they have ⅛ teaspoon that a lot of measuring spoon sets don't include.
Tips For The Best Italian Beef
- Sear the meat before adding to the crock pot. It creates a nice caramelized crust. Although it isn't necessary it does add so much flavor to the beef. I highly suggest not skipping that step.
- Cooking low and slow for at least 8 hours creates the most tender and flavorful beef. Cooking on high will still work, but the beef won't be quite as tender.
- For the best flavor, shred the beef in the juices and store with the juices too. It has so much flavor!
- When making shredded beef sandwiches, toast the buns and use a slotted spoon or tongs to place the beef on the buns. This will help so the buns don't get soggy.
More Easy Slow Cooker Recipes:
- BBQ Shredded Chicken
- Busy Day Steak
- Chicken and Potato Stew
- Pizza Joes
- Beef Bolognese
- Chicken Tacos
- Beef Stew
- Iowa Maid Rites
- Whole Chicken
- Pizza Chicken
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Crock Pot Italian Beef
Ingredients
- 3-4 pounds chuck roast
- 2 tablespoons olive oil
- 1 tablespoon dried minced onion
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ¼ teaspoon celery seed
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon red wine vinegar
- 14.5 ounce can fire roasted tomatoes
- ½ cup sliced pepperoncini
- ⅓ cup pepperoncini juice
- ¼ cup jarred roasted red peppers
Instructions
- In a small bowl combine the spices: dried minced garlic, oregano, parsley, basil, garlic powder, onion powder, celery seed, salt and black pepper. Sprinkle all the spices over top of the meat.
- Add the red wine vinegar to the crock pot.
- Top the roast with the diced tomatoes including the juices, sliced pepperoncini, pepperoncini juice and the roasted red peppers.
- Cook the roast on low for 8-10 hours or on high for 4-6 hours.
- Shred the beef with two forks, meat claws or tongs. It will break apart very easily.
- Enjoy as-is or serve as a sandwich or over pasta.
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