Italian Beef
Chuck roast with pepperoncini, their juice, and Italian seasoning, shredded for hot sandwiches.
Italian Beef
Course: Main CourseDifficulty: Easy6
servings10
minutes9
hoursChuck roast with pepperoncini, their juice, and Italian seasoning, shredded for hot sandwiches.
Ingredients
In the bag: 3 lb chuck roast
In the bag: 1 jar (16 oz) pepperoncini with their juice
In the bag: 1 packet Italian dressing mix
In the bag: 1 tbsp minced garlic
Day of: 1 cup beef broth
To serve: hoagie rolls, provolone, giardiniera
1 gallon-size freezer bag
Permanent marker for the label
Salt and black pepper to taste
Chopped fresh parsley to finish
Directions
- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put the roast, pepperoncini, juice, dressing mix, and garlic in a gallon freezer bag. Press out the air, seal, and freeze.
- Two days before: move the bag to the fridge on a plate.
- Empty the bag into the crockpot, add the broth, and cook 8–10 hours on LOW.
- Shred the beef in the juices.
- Pile onto rolls, top with provolone, and spoon a little juice over.
- Check that a fork pulls the beef apart with no resistance; if not, give it another hour.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- The pepperoncini juice is the seasoning. Pour in the whole jar.
Why Italian beef from a crockpot works
Chuck roast has the connective tissue that turns silky after a long cook. The pepperoncini brine does double duty: salt and a bright tang that cuts the richness of the beef. Shredding it right in the juices lets every strand soak up that liquid.
Swaps that work for Italian Beef
Bottom round is leaner and gives drier shreds, so chuck is the better choice. Pickled banana peppers can stand in for pepperoncini. If you want heat, add a spoonful of the hot giardiniera oil at serving. Do not swap in chicken broth for beef broth, because you lose the deep savory base.
Serving and storing Italian Beef
Pile it on a sturdy roll that can take a dunk, then top with provolone. Spoon extra juice over the top or serve a little in a cup on the side. Leftover meat keeps 4 days in the fridge in its juices and freezes for up to 3 months.
The classic mistake is a soft, flimsy bun. Toast the roll lightly so it holds up.
Italian Beef at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 10, led by In the bag: 3 lb chuck roast, In the bag: 1 jar (16 oz) pepperoncini with their juice, In the bag: 1 packet Italian dressing mix, In the bag: 1 tbsp minced garlic
Tips for Italian Beef
The pepperoncini juice is the seasoning. Pour in the whole jar.
Italian Beef FAQ
How long does Italian Beef take?
Italian Beef takes 9 hours of cooking after 10 minutes of prep.
How many people does Italian Beef serve?
This recipe makes 6 servings.
What do I need to make Italian Beef?
10 ingredients, led by In the bag: 3 lb chuck roast, In the bag: 1 jar (16 oz) pepperoncini with their juice, In the bag: 1 packet Italian dressing mix, In the bag: 1 tbsp minced garlic. Amounts are in the recipe card above.
