Crock Pot Italian Beef

crockpot italian beef
Crockpot Italian Beef. Photo: Diana Rattray
    610 min
Ratings (16)

Italian beef has long been a slow cooker favorite, and it is loaded with flavor. The Italian-style pickled vegetables — giardiniera and pepperoncini — give this dish its name.

The beef pot roast is slow cooked to perfection with the pickled vegetables, Italian salad dressing mix, and beef broth. This is a fabulous dish for tailgating or a game day party at home.

Serve the shredded beef from the slow cooker along with soft toasted split buns

Monica's Italian beef is a similar recipe made with pepperoncini, beer, and salad dressing mix, and Pam's Italian beef is another variation made with a thickened sauce. 

What You'll Need

  • 3 1/2 to 4 pounds beef pot roast, lean chuck or rump roast
  • 12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
  • 12 ounces (jar) pepperoncini peppers
  • 1 envelope Italian salad dressing (zesty Italian)
  • 1 can (10 1/2 ounces) condensed beef broth (see variations for substitute)

How to Make It

  1. Place the beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
  2. Add all mixture to crockpot. 
  3. Cover and cook on LOW for 10 to 12 hours, or until meat is very tender.
  4. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread.

Variations

  • To make a substitute for condensed beef broth, bring 2 cups of beef stock — preferably low sodium or unsalted — to a boil. Reduce the heat to medium-low and simmer until it is reduced to about 1 1/4 to 1 1/2 cups. 
  • Replace the condensed beef broth with a can of condensed French onion soup.