This flavor-packed Slow Cooker Italian Beef is easy to prepare and full of savory, comforting flavor. A chuck roast simmers slowly in a seasoned broth until it’s fall-apart tender. Serve it on crusty rolls, over mashed potatoes, or even on pizza for a versatile, crowd-pleasing meal.
Kelley’s Tips
Before You Get Started
- Sear the beef for extra flavor. Browning the chuck roast adds depth and richness to the finished dish.
- Don’t forget the fond. Scrape up the browned bits from the skillet after sautéing the onions and garlic—those bits add big flavor.
- Slice the pepperoncinis. Sliced pepperoncinis spread their tang and heat evenly through the meat.
- Customize the spiciness. For more heat, add extra pepperoncinis or a pinch of red pepper flakes to the slow cooker.
Ingredients
- Olive oil – for searing the roast and sautéing the onions.
- Chuck roast – becomes tender and easy to shred after slow cooking.
- Yellow onion – sautéed for added sweetness in the broth.
- Garlic cloves – whole cloves add robust garlic flavor.
- Beef broth – forms the savory au jus.
- Worcestershire sauce – deepens the beefy flavor.
- Seasonings – Italian seasoning, bay leaves, celery seed, salt, and pepper. Add fresh herbs like oregano, rosemary, or thyme if you have them.
How to Make Slow Cooker Italian Beef
- Season the roast. Rub both sides of the chuck roast with 2 tsp kosher salt and 1 tsp freshly cracked pepper. Heat 2 tbsp olive oil in a large, high-sided skillet over high heat to help prevent splatter.
- Brown the roast. Add the chuck roast to the hot skillet and brown about 2 minutes per side until it develops color.
- Transfer to slow cooker. Move the browned roast to the slow cooker. Add the diced onion to the skillet and sauté 4–5 minutes until it begins to color.
- Add garlic and deglaze. Stir in the garlic and cook 1 minute, then pour in 1 cup of beef broth, scraping the skillet to lift the fond (those browned bits) into the liquid.
- Combine. Pour the broth and onion mixture over the roast in the slow cooker.
- Add seasonings. Stir in 2 tbsp Worcestershire sauce, 1 cup sliced pepperoncinis, 1 tbsp Italian seasoning, 1/2 tsp celery seed, and 2 bay leaves.
- Cook low and slow. Cover and cook on high for 6 hours or low for 8 hours, until the beef is tender and pulls apart easily.
- Remove and discard bay leaves. Shred the beef with two forks directly in the slow cooker, mixing it into the au jus so every bite stays moist.
For Sandwiches
Spread garlic mayonnaise or your favorite aioli on crusty bread, top with shredded beef and provolone, then place under the broiler for 1 minute until the cheese melts. Finish with extra pepperoncinis and giardiniera for a classic, tangy sandwich. Serve the au jus on the side for dipping.
Other serving options: This beef is delicious over creamy mashed potatoes or used as a flavorful pizza topping.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Chuck roast is preferred for its marbling and shredding texture, but bottom round or brisket work as well. Choose a cut with some fat for the best tenderness.
Do I have to sear the meat first?
Searing is optional but recommended. It creates caramelized flavor and improves the overall taste. If you’re short on time, you can skip it and still achieve tender results.
More Slow Cooker Beef Recipes to Try
- Slow Cooker Beef Barbacoa
- Slow Cooker Guinness Beef Stew
- Crockpot Beef and Noodles
- Slow Cooker Mexican Beef
- Slow Cooker Korean Beef
Save this Recipe
Enter your email to have this recipe delivered to your inbox and receive new recipes weekly.
Slow Cooker Italian Beef
Ingredients
- 2 tbsp olive oil
- 3-4 lb chuck roast
- 2 tsp kosher salt
- 1 tsp pepper
- 1 large onion, large dice
- 6 cloves garlic
- 1 cup beef broth
- 2 tbsp worcestershire sauce
- 1 cup pepperoncinis, sliced
- 1 tbsp italian seasoning
- 1/2 tsp celery seed
- 2 bay leaves
For Sandwiches
- giardiniera pickled vegetables
- extra sliced pepperoncinis
- provolone slices
- garlic aioli
- au jus, for dipping
Instructions
-
Season both sides of the chuck roast with kosher salt and cracked pepper. Heat olive oil in a large, high-sided skillet over high heat.
-
Brown the roast about 2 minutes per side, then transfer it to the slow cooker. Sauté the onions in the skillet for 4–5 minutes until they begin to color.
-
Add garlic to the skillet and cook 1 minute. Pour in the beef broth and scrape the skillet to release the fond, then pour this mixture over the roast in the slow cooker.
-
Stir in Worcestershire sauce, sliced pepperoncinis, Italian seasoning, celery seed, and bay leaves. Cover and cook on high for 6 hours or low for 8 hours, until the beef is tender.
-
To serve as a sandwich: Shred the beef with two forks in the slow cooker, discard bay leaves, spread garlic mayonnaise on crusty bread, top with shredded beef and provolone, broil 1 minute to melt, and garnish with pepperoncinis and giardiniera. Other serving options: Serve over mashed potatoes or use as a pizza topping.
Notes
Customize the spiciness: Add extra pepperoncinis or red pepper flakes to increase heat.
Don’t forget the fond: Scrape the skillet to incorporate the browned bits into the broth for extra flavor.
Nutrition Information
Carbohydrates: 6g
Protein: 45g
Fat: 31g
Did You Make This?
I’d love to hear your feedback! Leave a review and share your photos on social media.