Go Back

Italian Beef

A classic Italian dish that combines tender beef with a zesty kick from pepperoncini peppers, perfect for gatherings or a cozy meal.
Print Recipe
Prep Time 20 minutes
Cook Time 11 hours
Total Time 11 hours 20 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef roast (chuck or blade recommended)
  • 1 package Italian dressing mix or garlic herb seasoning (about 2 tbsp)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1.5 cups low-sodium beef broth
  • 1 jar pepperoncini peppers (12oz or 375ml)
  • 12 pieces sub or hoagie rolls
  • 12 slices provolone, Havarti, or mozzarella cheese

Method
 

Preparation
  1. Place the beef into a 4- to 6-quart slow cooker.
  2. Season all over with the Italian dressing mix or seasoning, salt, and pepper.
  3. Pour the beef broth and ½ cup of the brine from the jar of pepperoncini peppers into the bottom of the slow cooker.
  4. Add ½ cup of sliced pepperoncini peppers on top of the roast. (For less spice, you can use only the brine and no peppers.)
Cooking
  1. Cover the slow cooker and cook on low for 10 to 11 hours, until the beef is fall-apart tender. (If you want to cook it faster, cut the beef into 3 to 4 smaller pieces and cook for 8 hours.)
  2. Shred the beef in the juices and serve it on buns with cheese and additional pickled pepperoncini peppers, or as desired.

Notes

For a richer flavor, sear the beef on all sides in a hot pan before placing it in the slow cooker. Adjust the amount of pepperoncini according to your spice preference. If you have time, let the beef rest for a few minutes after cooking before shredding to enhance juiciness.