Description
This Crock Pot Italian Beef recipe offers a tender, flavorful chuck roast slow-cooked with Italian herbs, spices, and a savory broth. Perfect for hearty sandwiches with pepperoncini and provolone or served over rice or mashed potatoes, this dish is an effortless meal that delivers rich Italian-inspired flavors with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 5 pound chuck roast
- 2 teaspoons sea salt
- 2 teaspoons ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup light brown sugar
- 1 package Italian-style salad dressing mix, dry
- ¼ teaspoon red pepper flakes
- 3 cups beef broth
- ½ cup pepperoncini juice (from jar)
Optional Toppings and Serving
- Pepperoncinis (optional for topping)
- Sub rolls (optional for serving)
- Provolone cheese slices (optional for serving)
Instructions
- Sear the Roast: Rub the chuck roast with about a teaspoon each of sea salt and ground pepper. Heat a large skillet over medium-high heat and sear the roast on all sides until nicely browned. This step develops flavor and seals in juices. Once seared, transfer the roast to the slow cooker.
- Prepare the Cooking Liquid: In a large bowl, whisk together the remaining seasonings and ingredients: the leftover salt and pepper, dried oregano, basil, parsley, onion powder, garlic powder, bay leaf, light brown sugar, Italian dressing mix, red pepper flakes, beef broth, and pepperoncini juice. Mix well to combine all flavors evenly.
- Slow Cook the Beef: Pour the prepared mixture over the seared chuck roast in the slow cooker. Cover and cook on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. The long slow cooking tenderizes the beef and infuses rich Italian flavors.
- Shred the Meat: About an hour before the cooking time is completed, carefully remove the bay leaf from the cooker. Shred the beef using two forks directly in the slow cooker, mixing it with the cooking juices to keep it moist and flavorful. Let the shredded beef continue to cook for the remaining hour to absorb the juices fully.
- Serve: Serve the Italian beef hot either piled onto sub rolls with pepperoncinis and provolone cheese for classic sandwiches, or spooned over rice or mashed potatoes for a comforting meal. The cooking liquid can be spooned over as an au jus for extra flavor and moisture.
Notes
- Searing the roast before slow cooking is optional but highly recommended for enhanced flavor and better texture.
- You can adjust the amount of red pepper flakes or pepperoncini juice based on your preferred spice level.
- Leftover Italian beef can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker sauce, remove some of the cooking liquid after shredding and simmer on the stovetop until reduced.
- Substitute beef broth with low sodium broth to reduce sodium content if desired.
