Go Back

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
Cook Time 9 hours
Total Time 9 hours 15 minutes
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.