Slow Cooker Italian Beef

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Italian Beef Sandwich
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Slow Cooker Italian Beef

Total Time9 hours
Course: Main Course
Servings: 6

Equipment

  • Slow Cooker

Ingredients

Beef

  • 3 to 4 pounds beef chuck roast or round roast or wild game
  • Kosher salt
  • 1 can (14.5 ounces) beef broth divided
  • 8 ounces pepperoncini pepper slices plus 1/4 cup of juice and additional peppers for serving
  • 8 ounces giardiniera pickled vegetables mild or spicy drained, plus additional for serving (look for chopped versus whole)
  • Provolone cheese slices for serving
  • Hoagie buns for serving

Seasoning*

  • 1 Tablespoon Italian seasoning
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon thyme dried ground

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Season the beef all over with kosher salt. Let the meat rest at room temperature for 15 minutes. Meanwhile, measure the other spices and seasonings. In a small bowl, stir together the seasoning ingredients; set aside.
  • Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust. Transfer the meat to the slow cooker.
  • Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.
  • Turn the heat to medium. Carefully add in a small amount of the broth, and with a wooden spoon, scrape up the brown bits on the bottom of the pan. Pour the liquid and any bits into the slow cooker on top of the beef.
  • Sprinkle the seasoning mix on top of the beef.
  • Add the pepperoncini peppers and juice. Add the drained giardiniera.
  • Pour in the remaining broth.
  • Cover the slow cooker and cook on LOW for 8 to 10 hours or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices; cover and cook on low for 30 additional minutes.
  • To serve, split the hoagie buns and, if desired, toast on a baking sheet in the oven at 350°F for 5 to 7 minutes. Fill the bread with the shredded Italian beef and top with provolone, pepperoncini, and giardiniera as desired. Enjoy!

Notes

*You can swap the homemade Italian seasoning mix in this recipe with a .7 ounce packet of Italian dressing mix.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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