Slow Cooker Italian Beef (Easy Family Dinner)

This Slow Cooker Italian Beef is tender, juicy, and packed with savory flavor using simple ingredients and no seasoning packets. Just toss everything into the crockpot and come home to an easy family dinner perfect for those busy weeknights.

I’ve seen so many versions of slow cooker Italian beef, but most of them rely on seasoning packets filled with yucky ingredients. I knew those same savory flavors could be created with simple pantry seasonings and wholesome ingredients.

I also wanted a true dump-and-go dinner I could start in the morning and have ready for my family on a busy evening. The result is tender, flavorful beef that requires very little prep and can be served on warm sandwich rolls, over mashed potatoes, or alongside rice. Also, I love that you can use whatever beef roast you have on hand! Save this one for those crazy weeknights.

Why You’ll Love This Italian Beef Recipe

Ingredients You’ll Need

• Beef roast: Chuck roast produces the most tender, juicy beef, but London broil can also be used.
• Yellow onion: Adds natural sweetness and savory flavor as it slowly cooks.
• Garlic: Gives the beef a fresh, flavorful base.
• Beef broth: Keeps the meat moist and creates the flavorful cooking juices.
• Worcestershire sauce: Adds rich, savory depth.
• Pepperoncinis: Adds a mild, tangy flavor without making the beef too spicy. Reduce the amount if you prefer.
• Pepperoncini juice: Brightens the broth and helps tenderize the meat.
• Dried parsley, dill and chives: Create a simple homemade herb blend
• Garlic powder and onion powder: Add another layer of savory flavor throughout the beef.
• Paprika: Provides subtle warmth and color.
• Salt and black pepper: Enhance all the other flavors in the recipe.
• Butter: Adds richness and helps keep a lean cut like London broil moist.

How to Make Slow Cooker Italian Beef

Please see the recipe card at the bottom of this post for the full recipe details.

How to Store and Reheat

Store leftover Italian beef with its cooking juices in an airtight container in the refrigerator for up to 4 days. Keeping the meat in the broth helps it stay tender and flavorful.

To reheat, warm the beef and juices in a saucepan over medium-low heat until heated through. You can also microwave individual portions in 30-second intervals, stirring between each interval.

To freeze, place the cooled beef and cooking liquid in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Serving Suggestions

• Pile onto toasted rolls with melted provolone cheese.
• Serve over creamy mashed potatoes.
• Spoon over rice with a simple vegetable.
• Serve with roasted potatoes and green beans.
• Use leftovers in quesadillas, wraps, or baked potatoes.
• Serve the cooking juices on the side for dipping.

Frequently Asked Questions

More Slow Cooker Recipes You’ll Love

Slow Cooker Italian Beef

This easy Slow Cooker Italian Beef is tender, juicy, and packed with savory flavor using simple ingredients. Serve it on toasted rolls, over mashed potatoes, or alongside rice for an easy family dinner.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:8 hours hrs

Total Time:8 hours hrs 10 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: Slow Cooker Italian Beef

Servings: 8 Servings

Equipment

• 1 slow cooker

Ingredients

• 3½ pound beef chuck roast or London broil
• 1 medium yellow onion thinly sliced
• 4 garlic cloves minced
• 1½ cups beef broth
• 2 tablespoons Worcestershire sauce
• ½ cup sliced pepperoncini peppers
• ¼ cup pepperoncini juice
• 1 teaspoon dried parsley
• ½ teaspoon dried dill
• ½ teaspoon dried chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Add the sliced onion to the bottom of a slow cooker. Place the beef roast on top.
2. Pour the beef broth, Worcestershire sauce, and pepperoncini juice around the roast.
3. Sprinkle the parsley, dill, chives, garlic powder, onion powder, paprika, salt, and black pepper evenly over the beef.
4. Add the minced garlic and sliced pepperoncini around the roast. Place the butter on top.
5. Cover and cook on LOW for 7–9 hours, until the beef is fork-tender and pulls apart easily.
6. Transfer the cooked beef to a cutting board and let it rest for 10 minutes. Shred it with two forks. If using London broil, you can instead slice it thinly against the grain.
7. Return the shredded or sliced beef to the slow cooker. Stir it into the cooking juices and allow it to soak for 15–20 minutes before serving.
8. Serve the Italian beef on toasted sandwich rolls with provolone cheese, over mashed potatoes, or with rice.

Notes

• Chuck roast will produce the juiciest, most easily shredded Italian beef. London broil is leaner and may be better sliced instead of shredded.
• For a milder pepperoncini flavor, reduce the peppers to ¼ cup and the juice to 2 tablespoons.
• If the beef is still tough, it needs additional cooking time. Cover and continue cooking until fork-tender.
• Store leftovers with their cooking juices in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.