Slow Cooker Italian Beef
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.
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!
FAQs for Slow Cooker Italian Beef
Yes! I’ve done it for 70 minutes on high pressure
Usually baking it in a covered, heavy stockpot (that’s oven safe) at 250 degrees for about 4-5 hours should do the trick.
I don’t trim it unless there are large pockets of fat easily trimmed.
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.
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 Salad, Coleslaw, or these Boston Baked Beans
- Fresh vegetables and/or green salad
Slow Cooker Italian Beef
Ingredients
- 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
Instructions
- 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.
Recommended Products
Recipe Source: adapted from allrecipes.com
My family loves this! I don’t use the water but add extra broth (4 cups total). Then the next day I use the leftover liquid and any remaining beef to make vegetable beef soup. It’s soooo good!
I’ve made this with the packet of Good Seasons italian dressing mix and while good, just too salty. Tried this and it was delicious. With seasonings I had on hand. Chuck roast was 3.5 lbs, cut back on water and slow cooker about 10-12 hrs on low. Had ciabatta buns, toasted open face in 375 oven about 5-10 min with light olive oil spray and 1/2 slice of provolone. Then kept top half to the side and added beef to bottom and another slice of provolone, 2 min broil. Excellent. Thank you!
I have made this several times and it’s wonderful! Better than using packets and just easy!
This is such a great hands-off recipe that I have used in the past and then again this holiday season after I was soooooo tired from so much cooking! I used 7 lbs boneless chuck and 1.5 times the recipe for the liquids and seasonings. It fed 14 people quite well and we had a good amount of leftovers to enjoy. Used the slow cooker and it’s perfect every time. Delicious flavor and just so easy.
Easy and full of flavor!
Awesome my friend Kate! From marshatown manufacturing gave me this recipe!! She was a good friend and I miss her dearly!! Marshalltown Iowa. She was from Cedar Rapids! Basel, maybe! Plz find me!!
I don’t have one. So, I just used a plain steel pot and it worked great! In the future, I would probably add some more garlic and brown all of the beef instead of half.
We try to maintain a lower-sodium diet so I was delighted to find your DYI recipe (as opposed to the VERY-salty Italian dressing) recipes). I make it frequently! I usually find a 2.5 pound roast but otherwise use your recipe as written. That gives us plenty of liquid for dousing crusty rolls – yummy!. I am feeding a group in a couple days so I bought 5 lbs of beef roast and made the usual recipe. Now wish I had doubled the liquids and spices. I think I will add some broth and another round of the spices to the shredded beef and juice tonight and cook in the crockpot for a bit and then let them steep overnight in the fridge. I hope it works. The take-away for me – if you like juicy sandwiches and are actually cooking 5 lbs of beef, I recommend doubling the liquids and spices.