Imagine tender, juicy beef slow-cooked with savory Italian seasonings until it’s perfectly shredded and packed with flavor.
With just a few simple ingredients and a crockpot, you can create a hearty, mouthwatering dish that’s perfect for sandwiches, bowls, or a cozy dinner.
As the beef simmers low and slow, soaking up all those rich spices, you’ll see how effortless it is to bring a little taste of Italy to your table.
Let’s dive into making this comforting Crockpot Italian Beef.
Kitchen Tools Required
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Mixing spoon
Ingredients
- 3 pounds beef chuck roast
- 1 packet Italian dressing mix
- 2 cups beef broth
- 1/2 cup pepperoncini peppers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Cook & Prep Time
To efficiently manage your time while preparing and cooking Crockpot Italian Beef, follow this timeline:
- Reading & Gathering Ingredients and Equipment (10 minutes)
- Read the recipe thoroughly.
- Gather all necessary ingredients and equipment.
- Prep Work (10 minutes)
- Place the beef chuck roast in the crockpot.
- Mix the spice blend (Italian dressing mix, garlic powder, onion powder, salt, and black pepper).
- Rub the spice mixture over the beef.
- Add beef broth and pepperoncini peppers to the crockpot.
- Drizzle olive oil over the beef.
- Cooking (8 hours)
- Set the crockpot to cook on low for 8 hours.
- During this time, you can attend to other activities or prepare side dishes like a fresh salad or crusty rolls.
- Resting & Shredding (10 minutes)
- Once the 8 hours are up, remove the beef from the crockpot and let it rest for 10 minutes.
- Shred the beef using two forks.
- Mix the shredded beef back into the crockpot juices.
- Serving
- Serve the Italian beef warm on rolls or with pasta.
Recipe Instructions
Place the beef chuck roast in the crockpot.
In a small bowl, mix Italian dressing mix, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture evenly over the beef roast.
Add the beef broth and pepperoncini peppers to the crockpot.
Drizzle olive oil over the top of the beef.
Cover the crockpot and cook on low for 8 hours.
Once cooked, remove the beef and let it rest for 10 minutes.
Shred the beef using two forks.
Mix the shredded beef back into the crockpot juices.
Serve warm on rolls or with pasta.
Serving Tips
- Crusty Rolls: Serve the Italian beef on warm crusty rolls for a classic sandwich experience.
- Pasta: Pair the beef with your favorite pasta, allowing the juices to act as a flavorful sauce.
- Italian Salad: Complement the dish with a fresh Italian salad, adding a revitalizing balance to the hearty beef.
- Mashed Potatoes: Serve alongside creamy mashed potatoes for a comforting and filling meal.
- Polenta: Enjoy the beef over creamy polenta for a traditional Italian twist.
Storage
To store Crockpot Italian Beef, refrigerate leftovers in an airtight container for up to 4 days.
For longer storage, freeze in labeled, airtight containers for up to 3 months.
Freezing
To freeze Crockpot Italian Beef, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Remove excess air.
Label with the date.
Freeze for up to 3 months.
Reheating
To reheat Crockpot Italian Beef, place it in a saucepan over low heat.
Add a splash of beef broth to prevent drying.
Stir occasionally until warmed through.
Guarantee even heating.
Final Thoughts
Crockpot Italian Beef is a delicious and easy-to-make dish that’s perfect for a hearty meal.
With just a few simple ingredients and minimal prep time, you can have a flavorful Italian beef ready to enjoy.
The slow cooking process guarantees that the beef is tender and infused with the savory flavors of Italian dressing, garlic, and onion.
Serve this dish on crusty rolls or with pasta for a satisfying meal.
For a spicier kick, add extra pepperoncini peppers or their juice.
Pair it with a fresh Italian salad for a complete and delightful dinner.
Frequently Asked Questions
Can I Use a Different Cut of Beef for This Recipe?
Yes, you can substitute with brisket or bottom round roast. Guarantee equal weight for even cooking. Adjust seasoning to taste. Marbling affects tenderness, so select wisely. Monitor cooking time, as different cuts might need slight adjustments.
What Can I Substitute for Italian Dressing Mix?
You can make your own Italian dressing mix by combining 1 tablespoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Mix well before using.
Are There Vegetarian Alternatives for This Dish?
You can substitute beef with jackfruit or mushrooms for a vegetarian version. Use 1 packet of vegetarian Italian dressing mix, 2 cups vegetable broth, and follow the same steps. Adjust spices to taste for a flavorful dish.
How Can I Make This Recipe Gluten-Free?
Use a gluten-free Italian dressing mix and guarantee your beef broth is certified gluten-free. Substitute rolls with gluten-free bread. Verify all seasonings and pepperoncini peppers don’t contain gluten. Follow the original recipe’s steps for cooking.
Can I Cook This on High Instead of Low?
You can cook it on high for 4-5 hours. Make certain beef reaches an internal temperature of 195°F for proper tenderness. Monitor closely as high heat can dry the meat. Adjust cooking time based on your slow cooker’s performance.
Crockpot Italian Beef
Equipment
- 1 CrockPot or slow cooker
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Mixing spoon
Ingredients
- 3 pounds beef chuck roast
- 1 packet Italian dressing mix
- 2 cups beef broth
- 1/2 cup pepperoncini peppers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Place the beef chuck roast in the crockpot.
- In a small bowl, mix Italian dressing mix, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture evenly over the beef roast.
- Add the beef broth and pepperoncini peppers to the crockpot.
- Drizzle olive oil over the top of the beef.
- Cover the crockpot and cook on low for 8 hours.
- Once cooked, remove the beef and let it rest for 10 minutes.
- Shred the beef using two forks.
- Mix the shredded beef back into the crockpot juices.
- Serve warm on rolls or with pasta.
Notes
