This flavor-packed Slow Cooker Italian Beef practically makes itself! A chuck roast is simmered all day in a savory broth until it’s fall-apart tender. Then serve it on a sandwich, mashed potatoes, or pizza for a guaranteed crowd-pleaser!
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Kelley’s Tips
Before You Get Started
- Sear the beef for extra flavor. Don’t skip the searing step! Browning the chuck roast adds depth and richness to the final dish.
- Don’t forget the fond. Scrape up all the browned bits from the skillet after sautéing the onions and garlic. That “fond” is pure flavor gold!
- Slice the pepperoncinis. Sliced pepperoncinis distribute their tangy heat more evenly throughout the beef than whole ones.
- Customize the spiciness. Want it spicier? Add extra pepperoncinis or a few chili flakes to the slow cooker.
Ingredients
- Olive oil – Used for adding flavor and searing the roast and sautéing the onions.
- Chuck roast – Gets super tender and perfect for shredding, after slow cooking.
- Yellow onion – Sauted onions add sweetness to the broth.
- Garlic cloves – You can’t have Italian shredded beef without garlic! I use whole garlic cloves in this recipe!
- Beef broth – A good savory base for the au jus.
- Worcestershire sauce – Deepens the beefy flavor of the beef.
- Seasonings – I use Italian seasoning, bay leaves, celery seed salt and pepper. If you have any free herbs like oregano, rosemary or thyme throw them in!
How to Make Slow Cooker Italian Beef
- Season both sides of chuck roast with 2 tsp kosher salt and 1 tsp fresh cracked pepper. Heat olive oil in a large skillet with sides over high heat (this helps with oil splatter).
- Brown roast: Add in chuck roast and cook for 2 minutes on each side or until it gets some nice color to it.
- Remove the chuck roast from the pan and transfer to the slow cooker. Add onions to the skillet and saute for 4-5 minutes to get some color on them.
- Stir in garlic cloves and sauté for 1 minute. Pour in broth making sure to scrape the bottom of the pan to release the brown bits “fond” off the bottom.
- Pour the broth and onion mixture on top of the roast in the slow cooker.
- Stir in Worcestershire sauce, pepperoncinis, italian seasoning, celery seed and bay leaves.
- Cover and cook on high for 6 hours or low for 8 hours or until the beef is fall apart tender.
- Discard bay leaves. Shred beef with two forks, shred beef right in the slow cooker.
For Sandwiches
Spread garlic mayonnaise on crusty bread, then top with shredded beef and provolone cheese. Place under the broiler for 1 minute or until melted. Top with pepperoncinis and giardiniera and enjoy!
Other serving options: This tastes fantastic with my Creamy Mashed Potatoes! It’s also great as a topping on pizza!
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
Recipe
Slow Cooker Italian Beef
This flavor-packed Slow Cooker Italian Beef practically makes itself! A chuck roast is simmered all day in a savory broth until it's fall-apart tender. Then serve it on a sandwich, mashed potatoes, or pizza for a guaranteed crowd-pleaser!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
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 chuck roast with 2 tsp kosher salt and 1 tsp fresh cracked pepper. Heat olive oil in a large skillet with sides over high heat (this helps with oil splatter).Add in chuck roast and cook for 2 minutes on each side or until it gets some nice color to it.
- Remove the chuck roast from the pan and transfer to the slow cooker.Add onions to the skillet and saute for 4-5 minutes to get some color on them.Stir in garlic cloves and sauté for 1 minute. Pour in broth making sure to scrape the bottom of the pan to release the brown bits "fond" off the bottom.Pour the broth and onion mixture on top of the roast in the slow cooker.
- Stir in Worcestershire sauce, pepperoncinis, italian seasoning, celery seed and bay leaves.Cover and cook on high for 6 hours or low for 8 hours or until the beef is fall apart tender.
- Discard bay leaves. With two forks shred beef right in the slow cooker.
- To serve as a sandwich: Spread garlic mayonnaise on crusty bread then top with shredded beef and provolone cheese. Place under the broiler for 1 minute or until melted. Top with pepperoncinis and giardiniera and enjoy!Other serving options: This goes fantastic with mashed potatoes! It's also great as a topping on pizza!
Nutrition Information
Calories: 481kcalCarbohydrates: 6gProtein: 45gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 1186mgPotassium: 939mgFiber: 2gSugar: 2gVitamin A: 123IUVitamin C: 21mgCalcium: 80mgIron: 6mg
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