Thursday, September 10, 2020

Italian Beef Recipe (Crock Pot) + Video

Make this Italian beef recipe for tender roast beef in a crock pot, then make sandwiches with sweet peppers and melted cheese. SO delicious!

 
I love cooking beef in my slow cooker. Not only is it quick and easy, but the meat comes out fork tender and delicious every time I make it.

If you want more crockpot beef recipes, you have got to try my Crock Pot Beef Stroganoff. Hearty and flavorful with beef, mushrooms, onions, and garlic that are slow-cooked all day long!!!

Or, my Slow Cooker Beef Bourguignon is full of delicious and tender veggies, with juicy, melt in your mouth beef cooked in wine. And, it's incredibly easy to make.

Slow Cooker Beef Brisket is a simple recipe that is wonderfully juicy, exploding with flavor, smothered with spices, oven seared then simmered in the crockpot until it is melt-in-your-mouth-tender.

How to make the Italian Beef Recipe

Slow cook a boneless beef chuck roast in your crockpot with bouillon and seasonings until it is fork-tender.

Then, shred the meat and serve on toasted hoagie rolls with provolone cheese for a simple, but delicious dinner.

Ingredient notes for Italian Beef Sandwiches

What cut of beef is best for Italian beef?

I use chuck roast in this recipe because it comes out perfectly tender when cooked in the slow cooker. But, you could also substitute a rump roast or another type of boneless beef roast if you prefer.

What type of bread is best for Italian beef sandwiches?

I love hearty sandwiches on hoagie rolls. But, you can use any thin sandwich-type roll if you don't have hoagie rolls.
  • Brioche sandwich roll
  • Ciabatta oblong bun
  • French torpedo roll
  • Italian sandwich roll

Serving the sandwiches on slices of sandwich bread is not recommended. The bread will not be sturdy enough to hold all of the shredded beef and peppers.


About the broth

You can substitute 3 cups of boiling beef stock for the water and bouillon, but the bouillon gives it a really great flavor!

I would still add a few teaspoons of the bouillon or beef base when making this Italian beef recipe.

What types of cheese can I use?

We love the taste of provolone cheese on our sandwiches. But, you can use another type of meltable cheese if you prefer. Good substitutions are mozzarella or cheddar cheese.

Kitchen tools / equipment for making the recipe
  • Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and let's face it, it makes comfort food taste even better!
  • Shredding forks
  • Baking sheet


Frequently Asked Questions

What is au jus?

The French word, Au jus translates in English to “with juice”. It refers to beef that is served along with the liquid secreted as the beef cooks.

How to store leftovers

Store the cooked Italian beef in the refrigerator in a tightly covered container. It will stay good for up to three to four days this way.


Can you freeze crockpot Italian beef?

To extend the storage time, you can easily freeze your leftovers. Just place the meat in a freezer bag or wrap it tightly with aluminum foil and store it for up to two to three months for the best quality.

To reheat your leftovers after storing them, you will need to allow them to thaw in the refrigerator overnight.

Then, place the leftover beef and the broth in a pan covered with aluminum foil. Bake until it is warmed through and serve it on toasted rolls.


Serving suggestions

We top our Italian Beef Sandwich with roasted red peppers and mild banana peppers.

But, if you want a slightly different taste, you can top it with your favorite giardiniera.

If you're wondering what to serve with this Italian beef recipe, traditionally, you would serve French fries. But, here are a few alternative options to consider:

Enjoy!

With love from our simple kitchen to yours. 


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Watch the recipe video

Want to see just how easy it is to make this recipe? Check out our video at the top of this post!



Yield: 8
Author: Donna Elick
Print
Italian Beef Recipe (Crock Pot)

Italian Beef Recipe (Crock Pot)

Make this Italian beef recipe for tender roast beef in a crock pot, then make sandwiches with sweet peppers and melted cheese. SO delicious!
Prep time: 20 MinCook time: 5 HourTotal time: 5 H & 20 M

Ingredients

  • 3 cups of boiling water
  • 5 cubes of beef bouillon
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon crushed red pepper (to taste)
  • 1/8 teaspoon ground thyme
  • 1 (3 pound) boneless beef chuck roast, trimmed of most fat
Sandwich Fixin’s
  • 8 hoagie rolls
  • 16 slices provolone cheese
  • 1 (16 ounce) jar roasted red peppers, sliced
  • 1 (16 ounce) jar mild sliced pepper rings

Instructions

  1. Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
  2. Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
  3. When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
  4. Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
  5. Serve and enjoy.
DONNA'S NOTES
  1. To extend the storage time, you can easily freeze your leftovers. Just place the meat in a freezer bag or wrap it tightly with aluminum foil and store it for up to two to three months for the best quality.

    To reheat your leftovers after storing them, you will need to allow them to thaw in the refrigerator overnight.

    Then, place the leftover beef and the broth in a pan covered with aluminum foil. Bake until it is warmed through and serve it on toasted rolls.


Originally published July 2014, updated and republished September 2020

https://amzn.to/2npi3zd

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61 comments:

  1. Please publish Chicago Italian Beef recipe. They are awsome

    ReplyDelete
    Replies
    1. This is actually pretty close to Chicago. Omit the Worcestershire. Skip toasting the bun and then you have more Chicago style. Enjoy and let us know how it goes.

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    2. This is no where close to Chicago style Italian beef. I'm from Chgo and can say this with authority!

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    3. This is no where close to Chicago style Italian beef. I grew up in the Chicago area. Never with cheese on it. It needs oil marinated giardiniera on the sandwich. Just saying.

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    4. 80 percent of people in Chicago ask for mozzarella on beef there need now. Omit pepper rings and add giardinera. Dip and enjoy.
      ChitownChef

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    5. No where close to a real Italian beef and yes I put mozzarella on mine and yes I grew up outside chicago

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    6. Agreed. They would taste good, I'm sure. But being brought up on the south side of Chicago, I can say that this is NOT anywhere near a Chicago style Italian Beef. The meat is incorrect in the way it is sliced (Italian beef IS sliced, not shredded),plus you would use a round roast, not a pot roast style cut of beef, there should definitely NOT be cheese, and if anything is put on it, it is either cooked mild(green) pepper strips or same style hot pepper (or giardiniera). Again; looks delicious. But it's NOT Italian beef.

      Delete
  2. Oh my gosh, I'm drooling looking at that photo! I'm Italian, too, and love Italian beef. I've got a really great, easy recipe for Italian beef as well on my site. I've only recently discovered your blog and have really enjoyed browsing!

    ReplyDelete
    Replies
    1. Thank you for coming by Fran. I am so happy you enjoy our site. Let us know if you get a chance to try anything. Happy Cooking!

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  3. These look great! I love Crock Pot meals.

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  4. can you use beef rump roast?

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    Replies
    1. Absolutely. Trim all visible fat and it is perfect. Enjoy!

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  5. I've literally been craving a sandwich just like this all day today! I might need to make this sometime this week - it looks beyond amazing. Yum! Pinned :)

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  6. This looks delicious! I have a jar of sliced pepperoncini in the pantry. Is that the kind of mild pepper rings you used? Thanks.

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    Replies
    1. Hi Lisa, thank you for stopping by! Sliced pepperoncini or banana peppers are perfect. We used the sliced banana peppers this time. Enjoy and let us know how it goes.

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  7. I made these for dinner tonight and they were absolutely delicious. My house smelled so good all day while they were cooking too. I am not a big beef eater, but I could eat this over and over again. Thanks for another great recipe!

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  8. Made this and served it at our game day event. Big hit! Not a bite left in the crock pot. Definitely will be making this again. Thanks!

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    Replies
    1. They are so good, I am so happy everyone loved them.

      Delete
  9. I'll try this recipe -- looks great! My one question -- I've lived in Chicago all my life and never had an Italian beef with cheese on it, any kind of cheese. Often the garnish is hot jardinière. This really sounds more like a Philly cheese steak, which are also very good (and I've had them in Philly!)

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  10. We moved from Chicago and we can not find real Italian beef to satisfy my cravings! I stumbled upon your website and I was drooling at the pictures. I have the crock pot going and the delicious aroma is driving me crazy. I can not wait to taste this! Thank you for publishing this recipe.

    ReplyDelete
    Replies
    1. Oh my! My mouth is watering just thinking about it. Can't wait to hear how it goes. Enjoy and save me one!

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    2. Portillo's has a great beef sandwich. Try it and I'm sure you'll love it. I miss it since I moved to Florida.

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  11. I Don't use bouillon cubes-too salty- what would be the equivilant using beef stock or broth?
    Getting used to new slow cooker & this looks so good and easy too.
    Thanks for the info. June.

    ReplyDelete
    Replies
    1. I would use 3 cups of beef stock (in place of the water and the bouillon). It will be delightful. Enjoy and let us know how it goes.

      I use low sodium beef base from time to time and it is perfect.

      Delete
  12. Why post a message if you HAVEN'T MADE IT YET! Don't waste people's time and only comment if you have something to contribute. This isn't all about you.

    ReplyDelete
    Replies
    1. amen to that, or if they change the recipe to no where near the original one

      Delete
  13. I made these over the weekend. Perfect for a snowy last day of February. My family loved it and we had the leftovers on Monday. So delicious!

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  14. this was so good my wife made it. having it again soon.

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  15. I made this for the first time a few months ago. Have made it several times since and have shared the recipe. Everyone LOVES it. I'm getting ready to shred one I let cook overnight. House smells amazing!!

    ReplyDelete
    Replies
    1. So happy to hear this was a hit! It would be fabulous for dinner tonight.

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  16. Add a can of beer and 1/4 cup of whiskey...PHENOM!

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  17. This is really tasty! Will definitely make again!

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  18. I know exactly what you mean. And I agree, an Italian beef sandwich is so much better than a burger. This looks really good, too. I can't wait to try this recipe. I'm sure my kids would love it.

    I don't have many beef recipes so I'm really happy to have stumbled on this. Thanks for sharing.

    By the way, do you have any pizzoccheri recipes? I saw your One-Pot Cheesy Italian Pasta and Chicken recipe and it looked simply amazing.

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  19. Replies
    1. I tried it today....I thought it was a little too spicy. I think 1/2 tsp of crushed red pepper is plenty. Other than that, it was very good & I will make it again.

      Delete
  20. Can use Serrano peppers also known as sport peppers to really compliment the sandwich

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  21. If I Cooke this on high will it still be tender? Not alot of time today!!!

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  22. Will it be just as juicy on low for 8-10 hours?

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  23. Will it still be as juicy on low 8-10 hours?

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  24. I've never used a slow cooker before, so I bought one to try this recipe. The beef is done cooking I just broke it up with a fork to soak in the juice a little longer. It is delicious.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 8:09 AM

      You will love owning a slow cooker, Carl! I use mine all the time! We are so happy you enjoyed it!

      Delete
  25. I am making it now for the third time. It is wonderful! Even my sons friend made a comment on how good the house smelled. It even tastes better. What a great way to use a chuck roast. Yummy!

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    Replies
    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 8:08 AM

      That's great!! We are so happy you enjoyed it!

      Delete
  26. I made these and they took a little longer than the 4 hours to cook.They had a mild flavor on the first day, but on the second day, they picked up so much more flavor and were delicious. I am going to make them for my family reunion and use slider rolls for buns.

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    Replies
    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 8:07 AM

      We are so happy you enjoyed it!!

      Delete
  27. how many people would this serve?

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    Replies
    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 8:07 AM

      Mary, This recipe serves 8. Enjoy and let us know how it goes!

      Delete
  28. Made this and it was really good and a lot less sodium than the recipes that use "packets" to season.

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    Replies
    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 8:16 AM

      We are so happy you enjoyed it, Cathy!

      Delete
  29. Made this a few times and it's definitely a keeper.
    The whole family loved it!!!

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    Replies
    1. Holli@TheSlowRoastedItalianOctober 5, 2017 at 8:16 AM

      Thanks, Nadine! We are so happy everyone enjoyed it!

      Delete
  30. My family loves this recipe! I never buy bouillon so I just used beef broth and added a teaspoon of salt to make up for that. We have eaten this many times and it is always yummy. Thank you for the recipe.

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    Replies
    1. Holli@TheSlowRoastedItalianOctober 18, 2017 at 6:58 PM

      Thanks so much, Jami!!! We are so happy you and your family enjoy it!

      Delete
  31. This is the best beef sandwich I have ever made. I have made this recipe many times. The blend of spices are so good! It's just delish!

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  32. This looks amazing. My question is a substitute for bouillon and water? Also seems like a lot of liquid left?

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  33. Just for the record: Donna never said HER recipe was Chicago style. She said " Omit the Worcestershire. Skip toasting the bun and THEN you have MORE Chicago style."

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  34. This recipe is delicious. It is my go-to recipe especially when I need to make a main dish for a large group since it can easily be doubled, tripled, depending on the size for your slow cooker. I have made it several times for family gatherings (it is usually requested), a baby shower (where someone asked if I was a caterer), and it's currently in the pot for a potluck gathering that I'm attending later this week. It freezes well and can be adjusted for taste. I do use beef broth instead of bouillon (to cut sodium) and use only a pinch of red pepper flakes since I don't want the spiciness.

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  35. This looks great definitely going to give it a try. Would I be able to use pork instead of beef?

    ReplyDelete

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