Slow Cooker Italian Beef

slow cooker Italian beef on a plate with a fork

This Slow Cooker Italian Beef recipe has incredibly tender shredded beef infused with Italian flavors and au jus that drips with delight in every mouthful. 



For the spice mix:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • pinch of celery seed 
  • 2 teaspoons salt

For the Italian beef:

  • 8 oz Chicago-Style Italian Giardiniera Sandwich Mix, about 1/2 a 16oz  jar*
  • 2.53 lb chuck roast, trimmed of excess fat, cut into 2-inch pieces
  • 8 oz sliced pepperoncini peppers, about 1/2 a jar, drained*
  • 1 recipe Italian spice mix (recipe above)
  • 1/2 cup beef broth


  1. Make the spice mix. Mix all of the spices in a small bowl until evenly combined.
  2. Drain the Giardiniera. Place a fine-mesh strainer over a large bowl and place the giardiniera sandwich mix in the strainer. Let the oil strain from the giardiniera for 5 minutes. Discard the oil.
  3. Prepare the beef. Set the chuck roast on the counter and allow it to come to room temperature, about 1 hour. Rub the spice mixture all over the pieces of beef. Place the beef pieces in a 4 or 6 qt slow cooker with the pepperoncini peppers and the drained Giardiniera Sandwich Mix. Mix the beef mixture until thoroughly combined (your hands work great for this!). Pour the beef broth over the meat mixture into the slow cooker.
  4. Cook the beef. Cover and cook on low for at least 10 hours, until the beef is very tender and shreds easily. After 10 hours, shred the beef, discarding any excess fat. Return the beef to the slow cooker and turn the slow cooker to warm. Keep the Italian beef warm in the slow cooker until ready to serve. Alternatively, cool the Italian beef to room temperature and place it in an airtight container in the refrigerator overnight. The next day, skim the Italian beef of any excess fat and rewarm it on low heat in the slow cooker or in a 10-12-inch skillet on the stovetop until warm.
  5. Serve. Serve the beef alone or with Italian bread, and pickled jalapenos for an extra spicy kick. 


CONDIMENTS. Using homemade canned pepperoncini peppers or giardiniera is never a bad idea if you have them on hand


Keywords: Italian beef sandwich, Chicago-style Italian beef