Three-Ingredient Crockpot Italian Beef
A chuck roast, a jar of pepperoncini with its brine and a packet of Italian dressing mix, cooked 8 to 10 hours on LOW. It is the shortest list that still gives a real Italian beef.
Three-Ingredient Crockpot Italian Beef
Course: Main CourseDifficulty: Easy8
servings10
minutes9
hoursA chuck roast, a jar of pepperoncini with its brine and a packet of Italian dressing mix, cooked 8 to 10 hours on LOW. It is the shortest list that still gives a real Italian beef.
Ingredients
3 lb boneless chuck roast
1 jar (16 oz) pepperoncini with the brine
1 packet (about 0.7 oz) Italian dressing mix
½ cup water
1 tsp garlic powder
½ tsp black pepper
1 tsp dried oregano
1 tbsp unsalted butter, for the rolls
8 sub or Italian rolls
8 slices provolone cheese, optional
1 cup giardiniera, for serving
Directions
- Put the roast in the crockpot and pour the entire jar of pepperoncini and brine over it.
- Sprinkle the dressing mix, garlic powder, oregano and pepper on top and add the water around the roast.
- Cover and cook 8 to 10 hours on LOW, or 4 to 5 hours on HIGH.
- Check the middle at 8 hours with a thermometer. Pull the roast at 195 to 205°F, or cook 30 more minutes if lower.
- Lift the roast to a bowl and skim the fat from the juice. Taste the juice; add 2 tablespoons of water if it is too sharp.
- Shred the beef with two forks and stir it into the juice for 10 minutes on WARM.
- Butter the rolls and toast them in a skillet or under the broiler for 2 to 3 minutes.
- Fill the rolls with the beef and top with provolone, then broil 1 minute until it melts.
- Dip each sandwich in the juice for 2 to 3 seconds and serve with giardiniera.
Notes
- A 3 lb roast fits the jar best; a larger roast needs a second jar. Do not add salt at any step. The beef freezes well in its juice in flat bags for 3 months.
Why three ingredients is enough
The jar does most of the work. The brine tenderizes the meat and the peppers add tang. The dressing mix covers the herbs and the salt, so the shopping list stays short.
A chuck roast gives the best texture for shredding.
Swaps and serving
Banana peppers can replace pepperoncini, though they are milder. Do not use a sweet or creamy dressing mix in place of the Italian one. Serve on toasted rolls with giardiniera.
Extra provolone turns it into a melt.
Freezing and the salt mistake
Freeze in flat bags with some juice and thaw overnight in the fridge. The beef keeps well for several days chilled.
The mistake is adding salt. The packet and brine already carry plenty, and the juice only gets stronger.
Choosing the roast size
The jar covers a 3 lb roast well. A bigger roast cooks to the same time but needs more liquid and flavor, so add a second jar rather than stretching the first. Trim the thickest fat cap if the roast has one, and skim the juice before the shred.
Three-Ingredient Crockpot Italian Beef at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 11, led by boneless chuck roast, jar (16 oz) pepperoncini with the brine, packet (about 0.7 oz) Italian dressing mix, water
Tips for Three-Ingredient Crockpot Italian Beef
A 3 lb roast fits the jar best; a larger roast needs a second jar. Do not add salt at any step. The beef freezes well in its juice in flat bags for 3 months.
Three-Ingredient Crockpot Italian Beef FAQ
How long does Three-Ingredient Crockpot Italian Beef take?
Three-Ingredient Crockpot Italian Beef takes 9 hours of cooking after 10 minutes of prep.
How many people does Three-Ingredient Crockpot Italian Beef serve?
This recipe makes 8 servings.
What do I need to make Three-Ingredient Crockpot Italian Beef?
11 ingredients, led by boneless chuck roast, jar (16 oz) pepperoncini with the brine, packet (about 0.7 oz) Italian dressing mix, water. Amounts are in the recipe card above.
Part of: 5 Italian Beef Sandwiches Crockpot Recipes That Stay Juicy
