Slow Cooker Italian Beef

Whether for an everyday family meal, a potluck dinner, or a party or get-together with friends, slow cooker Italian beef sandwiches are always a hit. Basically, the dish starts with a tender, slow-cooked beef pot roast flavored with pickled peppers and vegetables. And preparation is a surprisingly simple—pop the meat and ingredients in the slow cooker and press the button. The slow cooker does the work! Shred the meat, pile it on toasted rolls, add pickled peppers and provolone cheese, and broil to melt the cheese. That’s all there is to it!

Originally created to feed large groups of people—weddings, parties, receptions, etc.—the sandwiches have been a Chicago tradition since the early 1900s. The typical Chicago sandwich is traditionally dipped in the reduced au jus. In our version, the jus is drizzled over the sandwich filling. There’s plenty of jus to go around, so feel free to also serve some on the side for those who prefer to dip their sandwiches!

Along with French dip and BBQ beef, this is one of my go-to beef recipes because it never fails. If you want a faster version, try our Instant Pot Italian beef sandwich recipe.

Ingredient Notes

• Beef chuck roast: A marbled cut that becomes tender and shreddable after slow cooking.
• Giardiniera: Pickled vegetables add briny, spicy flavor—use mild or hot, depending on preference.
• Pepperoncini + liquid: Adds tang and heat to the broth and the final sandwich.
• Italian salad dressing mix: A seasoning shortcut that infuses the meat with herby flavor.
• Beef broth: Enhances the meat’s richness and forms the base of the jus.
• Hoagie rolls: Toasted rolls stand up to the juicy beef and toppings.
• Provolone cheese: Melts beautifully and adds savory depth.
• Olive oil: Brushed on the rolls before broiling for a golden, toasty finish.

Steps to Make Slow Cooker Italian Beef Sandwiches

1. Prepare the beef: Trim the roast and place it in your slow cooker. Add drained giardiniera, most of the pepperoncini, the reserved pickling liquid, dressing mix, and beef broth.
2. Slow cook: Cover and cook on low for 8–10 hours or high for 5 hours, until the beef is very tender.
3. Make the jus: Remove the beef and strain the cooking liquid into a saucepan. Simmer the liquid for 5–7 minutes to reduce slightly.
4. Shred the beef: Use two forks to shred the meat and discard any large pieces of fat.
5. Toast the rolls: Split the hoagie rolls, brush with olive oil, and broil until golden.
6. Assemble sandwiches: Layer shredded beef and reserved pepperoncini on the rolls. Drizzle with jus, top with provolone, and broil until melted.

Recipe Variations

• Heat: Use hot giardiniera or serve some hot sauce on the side.
• Low-Carb: Ditch the rolls and serve it in low carb tortillas or lettuce wraps.
• Mash-Ups: Serve the beef filling over fries with cheese melted on top, or use it as a filling for spring rolls or empanadas. It also makes a great topping for pizza or mac and cheese!

Serving Suggestions

• Serve with chips, fries, or potato wedges for a casual meal.
• Add a side salad or coleslaw for something fresh and crunchy.
• Pair with baked beans or roasted vegetables for a heartier option.
• Offer extra au jus in small cups for dipping—Chicago-style!