Mouthwatering Slow Cooker Italian Beef Recipe

I’ve been making this slow cooker Italian beef for years whenever I want hands-off comfort with big, beefy flavor. It’s a shredded, herb-scented roast cooked low and slow in a tangy, savory jus until the meat falls apart. Perfect for lazy weekends, easy weeknight sandwiches, or feeding a crowd at a game-day gathering. If you like the idea of tender beef that soaks up garlic, oregano, and sweet peppers, this one’s for you — and if you enjoy other slow-cooker classics, you might also like this slow-cooker beef and broccoli recipe for an easy midweek switch-up.

Why you’ll love this dish

This Italian beef is the kind of recipe that rewards patience: a budget-friendly chuck roast transforms into silky, shreddable beef bathed in a richly seasoned jus. It’s low-effort (the slow cooker does the heavy lifting), highly customizable (control the heat and toppings), and crowd-pleasing — kids usually eat it plain, while adults pile on pickled peppers or cheese. Make it for game day, a cozy Sunday supper, or for batch-cooking lunches that reheat beautifully.

“The roast pulled apart with a fork and the jus tasted like it had cooked for days — restaurant-level sandwiches with zero fuss.” — a regular test-kitchen note

How this recipe comes together

Step-by-step overview: start by rubbing your roast with a spice blend, then sear quickly to build flavor if you like. Add sliced onions, garlic, beef broth, tomato paste, and Italian seasonings to the slow cooker. Cook low for 8 hours (or high for about 4–5), then shred the beef and let it soak in the cooking liquid. Finish with a splash of vinegar for brightness and optional giardiniera for heat. Expect about 10–15 minutes of active work and several hours of unattended cooking.

What you’ll need

• 3 to 4 lb beef chuck roast (well-marbled)
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth (prefer low-sodium)
• 1/2 cup dry Italian red wine (optional) or extra broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt (adjust to taste)
• 1 tsp black pepper
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional for heat)
• 2 bay leaves
• 1–2 tbsp olive oil (for searing)
• 1 tbsp red wine vinegar or lemon juice (added at the end)
• Soft hoagie rolls, provolone or mozzarella, and giardiniera or roasted peppers for serving

Ingredient notes: chuck roast is ideal for shredding; brisket also works but may need longer cooking. If you want a thinner jus for dipping, reserve some cooking liquid and skim fat before serving.

Directions to follow

1. Trim excess fat from the roast and pat it dry. Season all over with salt, pepper, oregano, and basil.
2. (Optional) Heat olive oil in a skillet over medium-high heat. Sear the roast 2–3 minutes per side until browned—this builds a deeper flavor. Transfer roast to the slow cooker.
3. In the slow cooker, add sliced onion and garlic around the roast. Whisk together beef broth, tomato paste, Worcestershire, and wine (if using); pour over the meat. Tuck bay leaves into the liquid.
4. Cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the beef shreds easily with two forks.
5. Remove the roast to a cutting board. Skim excess fat from the cooking liquid if desired. Shred the beef with two forks and return it to the slow cooker. Stir in red wine vinegar and crushed red pepper if using. Let the shredded beef sit in the warm jus for 10–15 minutes to absorb flavor.
6. Serve hot on toasted hoagie rolls with provolone and giardiniera, or spoon over mashed potatoes or polenta.

Best ways to enjoy it

Serve the beef piled onto toasted Italian rolls with melty provolone for classic Italian beef sandwiches. For a lighter plate, spoon the meat over a bed of greens or roasted vegetables. It’s also excellent over polenta, creamy mashed potatoes, or simple buttered noodles. Fancy it up with pickled giardiniera, roasted red peppers, or a handful of fresh parsley and a squeeze of lemon.

Try a staggered spread for a sandwich bar: melted cheese, pickled peppers, hot giardiniera, sautéed mushrooms, and sliced banana peppers so guests can build their own. For another comforting slow-cooker beef option, consider this hearty slow-cooker beef and mushroom stew as a side idea or alternate main.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Properly stored, the beef will keep 3–4 days in the refrigerator. For freezing, cool completely, then pack into freezer-safe containers or bags with some of the cooking jus; it freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce. Alternatively, reheat in the microwave covered, stirring every minute until evenly hot. Always reheat to at least 165°F (74°C) before serving for food safety.

Pro chef tips

• Searing the roast is optional but boosts flavor via the Maillard reaction. If short on time, skip it — the slow cooker still does a great job.
• Keep some of the jus aside for dipping — it’s the secret to restaurant-style sandwiches. Skim fat after chilling for a cleaner sauce.
• If you prefer shreddable yet sliceable beef, cook until just tender (less time) and slice across the grain. For pull-apart beef, cook longer.
• Acid at the end (vinegar or lemon) brightens the rich sauce. Add gradually and taste.
• If your jus is too thin, remove the beef, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the simmering liquid and cook until thickened.

Flavor swaps

• Spicier: add sliced hot cherry peppers or increase crushed red pepper flakes.
• Smoky: swap part of the broth for smoked beef stock or a splash of liquid smoke.
• Low-carb/Keto: skip the rolls; serve over cauliflower mash or in lettuce wraps.
• Instant Pot version: brown roast on Sauté, then pressure cook on high for 60–75 minutes depending on roast size, with a natural release.
• Vegetarian twist: use portobello or seitan cubes and vegetable broth with soy sauce and smoked paprika for depth.

Your questions answered

Q: How long does it take to cook in the slow cooker?
A: On LOW expect 8–9 hours; on HIGH around 4–5 hours. Actual time depends on roast size and slow cooker model — cook until it shreds easily.

Q: Can I use a different cut of beef?
A: Yes. Brisket, rump roast, or bottom round work, but chuck is preferred for marbling and tenderness. Leaner cuts may be slightly drier unless cooked carefully with enough liquid.

Q: Is it safe to leave the slow cooker on all day?
A: Yes — slow cookers are designed for unattended cooking. Always follow manufacturer instructions, keep the lid on, and ensure the cooker sits on a heat-safe surface with ventilation.

Q: How do I make an au jus for dipping?
A: Strain the cooking liquid, skim fat, then reduce on the stovetop until slightly concentrated. Season to taste and serve warm in small cups for dipping rolls.

Q: Can I make this ahead for a party?
A: Absolutely. Cook the beef a day ahead, refrigerate, then reheat gently the next day. Flavors often improve after sitting.

Conclusion

For a reliable, hands-off dinner that tastes like it simmered for hours, this slow cooker Italian beef delivers. If you want a step-by-step variation with extra sauce tips, this Crock Pot Italian Beef Sandwiches – Iowa Girl Eats post has great visuals and assembly ideas. For another slow-cooker take and technique notes, see this Italian Beef Recipe (Slow Cooker Version) | The Kitchn.

Slow Cooker Italian Beef

A hands-off, flavor-packed shredded Italian beef cooked low and slow, perfect for sandwiches and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course, Sandwich

Cuisine: Italian

Calories: 410

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 to 4 lb beef chuck roast (well-marbled) Ideal for shredding, brisket can also work.
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth (prefer low-sodium)
• 1/2 cup dry Italian red wine (optional) or extra broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt Adjust to taste
• 1 tsp black pepper
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional for heat)
• 1–2 tbsp olive oil (for searing) Optional, enhances flavor
• 1 tbsp red wine vinegar or lemon juice (added at the end)
• To serve Soft hoagie rolls, provolone or mozzarella, giardiniera or roasted peppers

Method

 

Preparation

1. Trim excess fat from the roast and pat it dry. Season all over with salt, pepper, oregano, and basil.
2. (Optional) Heat olive oil in a skillet over medium-high heat. Sear the roast 2–3 minutes per side until browned.
3. Transfer roast to the slow cooker. Add sliced onion and garlic around the roast.

Cooking

1. Whisk together beef broth, tomato paste, Worcestershire sauce, and wine (if using); pour over the meat. Tuck bay leaves into the liquid.
2. Cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the beef shreds easily.
3. Remove the roast to a cutting board. Skim excess fat from the cooking liquid if desired.
4. Shred the beef with two forks and return it to the slow cooker. Stir in red wine vinegar and crushed red pepper if using.
5. Let the shredded beef sit in the warm jus for 10–15 minutes to absorb flavor.

Serving

1. Serve hot on toasted hoagie rolls with provolone and giardiniera, or spoon over mashed potatoes or polenta.

Notes

Refrigerate leftovers in an airtight container within two hours. Properly stored, beef keeps 3–4 days. For freezing, pack into freezer-safe containers with cooking jus. Thaw overnight before reheating.