Description
A savory and tender Crock Pot Italian Beef recipe that slowly cooks a seasoned chuck roast in a flavorful broth, perfect for hearty sandwiches or served over your favorite side dishes.
Ingredients
Scale
Beef and Seasonings
- 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
Liquids
- 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 skillet over medium-high heat and sear the roast on all sides until browned, which helps to lock in flavor.
- Transfer to Slow Cooker: Place the seared roast into the slow cooker, preparing it for the slow cooking process.
- Prepare Sauce Mixture: In a large bowl, whisk together the remaining 1 teaspoon each of sea salt and ground pepper, dried oregano, dried basil, dried parsley, onion powder, garlic powder, bay leaf, light brown sugar, Italian-style salad dressing mix, red pepper flakes, beef broth, and pepperoncini juice until well combined.
- Cook the Beef: Pour the sauce mixture evenly over the roast in the slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is tender and easily shreds.
- Shred and Final Cooking: About one hour before the end of the cooking time, remove the bay leaf from the slow cooker. Shred the beef using two forks and stir it into the cooking juices. Continue cooking for the final hour to allow the flavors to meld.
- Serve: Serve the shredded Italian beef hot on sub rolls with optional pepperoncinis and provolone cheese for classic sandwiches, or enjoy over rice or mashed potatoes for a comforting meal.
Notes
- For best flavor, sear the roast before slow cooking to develop a rich crust.
- Adjust red pepper flakes if you prefer less or more heat.
- The pepperoncini juice adds tanginess and depth to the broth; don’t skip it for authentic flavor.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for later meals.
- Optional toppings like provolone and pepperoncinis add a delicious traditional touch when making sandwiches.
