Italian Beef Recipe (Slow Cooker)
by Sommer Collier — last updated on Apr 21, 2025 Our easy Slow Cooker Italian Beef Recipe is a set-and-forget crockpot meal, with an aroma that calls you back to the kitchen when it’s ready to serve.
Sommer’s Recipe Notes
Feeling stressed about getting dinner on the table this week?
This easy Italian Beef Recipe is a family favorite that everyone gets excited about, and it also happens to also be a slow cooker dish. WHOOT!
The tangy herbaceous pulled beef makes fabulous sandwiches piled high on toasty rolls, and is wonderful over polenta, rice, or pasta. Plus, the leftovers are good for days, and they freeze well. Win, win, win.
So Keep Calm and Crock On!
Things will settle down next month, I promise.
Who Knew Italian Beef Could Be So Easy!
Here’s what you need…
- Beef chuck roast (or butt roast)
- Red onion
- Garlic cloves
- Pepperoncinis, mild or hot
- Butter
- Red wine
- Worcestershire sauce
- Soy sauce
- Brown sugar
- Italian seasoning
- Crushed red pepper
How to Make Crockpot Italian Beef
Find the full recipe with ingredient proportions and detailed instructions in the printable form at the bottom of the post.
More Favorite Crockpot Recipes
Slow Cooker Italian Beef Recipe
Ingredients
- 3-4 pounds beef chuck roast or butt roast
- 1 large red onion sliced
- 5 cloves garlic minced
- 15-20 pepperoncinis mild or hot
- 4 tablespoons butter
- 1/2 cup red wine
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon dried Italian seasoning
- 1/4-1/2 teaspoon crushed red pepper
Instructions
- Place the beef roast at the bottom of the crockpot. Place all other ingredients on top of the roast. Cover the crock pot and set on high for 4-6 hours, or on low from 8-10 hours.
- Once the beef is tender and falling apart, use two fork to shred the meat in the juices.
- Serve warm on toasted rolls, with rice or pasta, or on it’s own.
best italian beef ever!
Everyone loved it, including myself. I’ve never cooked with red wine before now, but I can tell that with the butter it added just the right, savory touch. Crock pot meals are my savior with our busy lifestyle, and I’ve already snagged up ingredients to make this again! Thanks so much!
Love this Italian beef! I’ve been using this recipe for years and people keep asking me for the recipe. I have always left the red wine out (I wasn’t old enough to buy red wine when I first tried the recipe), and it was so good without that I kept making it that way. How can I make it so that there is aus juice leftover to serve on the side?
Do you think I could make this 4 or 5 days in advance and keep in in the refrigerator? I could always freeze in thaw it but would rather not. Any thoughts? Advice?
Hi Ed,
Absolutely! It should be fine for at least a week. :)
Turned out great…made as a sandwich with provolone cheese on Cobblestone rolls…lightly toasted.