Easy shredded Italian Beef made in the crockpot, just SIX ingredients and loaded with flavor! Includes Instant Pot method and step by step video.
Table of Contents
If there’s anyone who has trouble straying from a traditional roast beef with gravy, they need to try this crockpot Italian Beef!
I will admit I myself was a little skeptical, because I’m a little wary of spicy food and don’t use pepperoncini much in my day-to-day cooking.
But the flavor of this beef and the sauce is so incredible, it’s worth a try!
As much as I love a classic Slow Cooker Pot Roast or a big bowl of Honey Balsamic Slow Cooker Beef Stew, this is a fun and flavorful twist on crockpot beef that everyone loves!
This crockpot Italian Beef is the perfect make ahead meal because it needs a long (think really long) cook time in order to break down and become tender, so get it started early in the morning and you won’t have to think about making dinner!
Although, you will have to smell it cooking all day long 😉
The leftovers make amazing sandwiches, quesadillas and more — see my list below of ways to store it for later or use it up!
Where did Italian Beef originate?
Believe it or not, Italian Beef is not an Italian recipe (spoiler: most Italians probably don’t use a whole lot of Italian dressing mix 😉 ).
Italian Beef is a Chicago specialty, and there are piles and piles of places to get an amazing authentic Italian Beef sandwich.
My recipe here is a shortcut, and I don’t generally load mine up with pickled vegetables like many are down in Chicago, but you definitely could!
What is the best cut of meat for Italian Beef:
Because we are cooking this roast beef low and slow, there are many different cuts of beef that will work just as well.
Typically, most pot roast or shredded beef recipes call for “chuck roast”, which can be difficult to find labelled that in Canada.
The chuck roast is from the shoulder of the cow, is leaner, and has a lot of connective tissue. When cooked quickly, it’s not that appetizing, but in the slow cooker? It develops amazing flavor!
In Canada, look for “blade” or “cross rib” roasts, though I have used almost any roast in this recipe — the long cook time breaks down meat that would otherwise be tough.
If you don’t have a blade or cross rib roast, a round roast would be your next best bet!
How to make this shredded Italian Beef in the Instant Pot:
You can easily make Instant Pot Italian Beef by combining all of the ingredients in the Instant Pot and cooking for 70-90 minutes depending on the size of your roast.
If you want to cook it more quickly, or you have a very large roast, you may want to break the roast down into 1-1.5 lb chunks just to ensure it is tender when you pop it out!
Serve with buns and cheese as desired.
What do I serve with Italian Beef?
This shredded Italian Beef makes one amazing sandwich, which is normally how it’s served, with crusty rolls and provolone cheese.
Not into sandwiches?
Try serving with some of my favorites:
- Cream Cheese Mashed Potatoes Recipe
- Instant Pot Mashed Potatoes Recipe
- Garlic Herb Instant Pot Potatoes
- Instant Pot Baked Potatoes Recipe
It’s also wonderful over plain cooked egg noodles or rice!
How do I store leftover shredded Italian Beef?
You can store leftover Italian Beef in the refrigerator for up to 3-4 days, or place in a freezer bag or freezer-safe container for up to 3 months.
Need some creative ideas to use up your leftovers? Try these:
- Quesadillas
- Tacos
- Sliders
- Pizza
- Over pasta
- Nachos
- Shepherd’s Pie
- Beef Pot Pie
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Ingredients
- 3-4 lb beef roast (chuck, blade or round recommended)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package Italian dressing mix or garlic herb seasoning
- 2 cups low sodium beef broth
- 1 jar pepperoncini peppers with juice*
- 12 sub or hoagie rolls
- 12 slices provolone, havarti or mozzarella cheese
Instructions
- Place roast in a 4-6 quart crockpot. Season all over with salt, pepper and Italian dressing mix.
- Pour beef broth and ¾ cup brine from the jar of pepperoncinis into the bottom of the crockpot. Add ½ cup sliced pepperoncini peppers on top. (*For less spice, use only the brine and no peppers)
- Cook on low for 10-11 hours until fall apart tender (if you want it to cook more quickly, cut into 3-4 smaller pieces and cook for 8 hours).
- Shred beef in juices and serve on buns with cheese and additional pickled pepperoncinis as desired.
Nutrition Information
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
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Maggie says
Can you cook two roasts at a time? Trying to do this for a pretty large party but trying not to need 6 crockpots. Looking to feed probably 50-60 people.
The Recipe Rebel says
Hi Maggie! I haven’t tried it myself. I think it is going to depend on the size of your crockpot and if the meat fits. If you decide to experiment, I’d love to know how it goes!
Kari says
I am trying this for the first time today. Question- it does seem that with the 2 cups of both & the pepperoncini brine that there is a lot of liquid – is that normal?
Kari says
…”broth”…
The Recipe Rebel says
Hi Kari! Yes, you will have broth left over! Hope you enjoy it!
Arlene says
Hi Ashley! I’ve made this several times and it’s delicious! I wonder if I could make this a day ahead of time and take it to work the next day in the slow cooker to warm for an afternoon party. How long will it take to warm but not dry out? It’ll be 8 hours at work before we eat.
Thanks for your time
The Recipe Rebel says
Hi Arlene! You can definitely make it ahead of time but I have never done what you are asking so I really couldn’t say. I’d probably place it in the refrigerator and allow it to warm for 1-2 hours (not 8).
Sandy says
I’m looking forward to cooking this for our weekend company. What size jar of pepperoncini’s should I use?
The Recipe Rebel says
Hi Sandy, roughly 16 ounces.
Shawn R Fogus says
love this recipe made it several times❤️ Easy and yummy!!
The Recipe Rebel says
Hi Shawn! So glad you enjoyed the recipe! Thank you for this kind review!
Katie Kretschmar says
My husband and I LOVED this recipe, so easy and delicious!! We will definitely be trying this one again, the pepperoncinis added great flavor and texture to the sandwich. Great recipe, Ashley, thank you!
Ashley Fehr says
Thanks Katie!
Raegan Dyck says
Not a bite left. I used this recipe without the pepperchinis (just didn’t have any) and cooked my round roast on high for 5 hours then shred it and cooked in the juices for another hour and added all the peppers I had in the fridge. I got my idea too late but I’ll definitely try the real recipe. Turned it into philly cheese steak type supper. Lots of M. Jack cheese melted on the buns with meat in the middle and they ate everything. Winning! and I didn’t heat up the house on a super hot day.
Ashley Fehr says
That sounds amazing! Thanks Raegan! The pepperoncinis definitely have some kick 😉
rosa says
i want to try this in the oven. After i sear it, can i just cook it in the oven low and slow? what temp?
thank you
Ashley Fehr says
Hi Rosa! Unfortunately I haven’t tried it so I can’t say for sure
Robert Cusick Jr says
Hi Rosa, I have a Masterbuilt smoker and I do everything at 225°. So, even in my oven I use that temp, although most guys do 275°. Anywhere in that range will work. Most important is cook to the temp of the meat instead of cooking to a certain time. It’s done when it’s done.
The Recipe Rebel says
Thanks for the tips Robert!
Sara VanLeeuwen says
Made this for Christmas and it got rave reviews from the family. Thanks for such a tasty and easy recipe! This will be a standard in our house from now on!
Ashley Fehr says
I’m so happy to hear that!
Shannon says
Hello,
Do you know roughly how many people this will feed? I am planning on making it for NYE. Thank you!
Ashley Fehr says
The recipe card states that it will serve approximately 12. This depends on who you are feeding and what else you are feeding with it.
Maggie says
Your recipe is just great! Our meal was so delicious!
Ashley Fehr says
Thanks Maggie!
Amy says
What if my crockpot is 7qt should I do anything different?
Ashley Fehr says
No, it will work just fine 🙂