This slow cooker italian beef is perfectly seasoned, melt-in-your-mouth tender and absolutely heavenly served on crusty rolls.

This recipe has been around since the beginning of time (ok, so maybe just since the beginning of this here blog -but you know what I mean), and let me tell you, it is one of my very favorite ways to cook up beef in the slow cooker.

It is perfectly seasoned, melt-in-your-mouth tender and absolutely heavenly served on crusty rolls (I love to use this roll recipe, in fact) with provolone cheese.

beef sandwich on a white plate

I’ve adapted the recipe by tossing the prepackaged seasoning mix and upping the everyday spices that probably reside in your pantry right now.

This one is definitely a keeper!

shredded beef sandwich on a white plate

FAQs for Slow Cooker Italian Beef

Can this be made in the instant pot?

Yes! I’ve done it for 70 minutes on high pressure

Can I cook it in the oven?

Usually baking it in a covered, heavy stockpot (that’s oven safe) at 250 degrees for about 4-5 hours should do the trick.

Should I trim the fat first?

I don’t trim it unless there are large pockets of fat easily trimmed.

How can I avoid soggy bread? Do you drain the meat first?

I usually shred this and put it in a 9X13 pan and pour a bit of the cooking liquid over it so it is moist but not dripping with liquid.

Does the meat freeze well?

Yes! When cooked and prepared, the meat freezes well. I usually reheat it in the slow cooker or on the stovetop.

What To Serve With This:

French Bread Rolls, or a Crusty Roll (for the bun)
An awesome side like this: Barbecue Macaroni SaladColeslaw, or these Boston Baked Beans
Fresh vegetables and/or green salad

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Slow Cooker Italian Beef

4.65 stars (56 ratings)


  • 1 ½ cups low-sodium beef broth
  • 1 cup water
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 2 bay leaves
  • 5 pounds chuck roast


  • In a liquid measuring cup or bowl, combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
  • Place roast in slow cooker and pour seasoning mixture over the meat. Cover, and cook on low for 9-10 hours or on high for 5-6 hours.
  • When done, remove bay leaf, and shred meat with a fork (keep the shredded meat in the slow cooker with the juices). Serve on crusty rolls with cheese, if desired.
Serving: 1 Serving, Calories: 416kcal, Carbohydrates: 1g, Protein: 44g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 717mg, Fiber: 1g, Sugar: 1g
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Recipe Source: adapted from