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Slow Cooker Italian Beef Sandwiches are a perfect go to meal when you want something rich and satisfying with very little effort. By setting it to cook low and slow all day, the chuck roast becomes incredibly tender and infused with bold Italian herbs and spices. This recipe has become a favorite for busy weeknights when I want a hearty dinner waiting for me without standing over the stove.
I first made this during a cold weekend and was amazed at how juicy and flavorful the beef turned out. Now it’s a repeat request from my family whenever we want a cozy meal.
Ingredients
- Beef chuck roast: well marbled for tenderness and flavor, ideally around three pounds
- Beef broth: provides a savory cooking liquid to keep the meat moist
- Italian salad dressing mix: a blend of herbs and spices that brings classic Italian flavor, store bought or homemade works fine
- Black pepper: freshly ground for a bit of heat and complexity
- Dried oregano: adds an earthy, herbal note essential in Italian cooking
- Dried basil: brightens the flavor with a touch of sweetness
- Garlic powder: intensifies the savory profile without overpowering
- Onion powder: rounds out the flavor with mild pungency
- Bay leaf: infuses the broth with subtle aromatic depth
- Soft sandwich buns: best if slightly toasted before serving to hold up under juicy beef
Instructions
- Place the Chuck Roast in the Crockpot:
- Take your three pound chuck roast and place it in the center of your slow cooker. Make sure it fits comfortably and lies flat without crowding the cooker.
- Mix the Broth and Spices:
- In a medium bowl, pour in three cups of beef broth. Add two packages of Italian salad dressing mix along with one teaspoon each of black pepper, dried oregano, dried basil, onion powder, garlic powder, and one bay leaf. Stir these together thoroughly so the seasonings can blend evenly into the liquid.
- Pour the Seasoned Broth Over the Meat:
- Carefully pour the prepared broth and spice mixture over the beef in the crockpot. Make sure the liquid covers most of the roast so it can soak up all the flavors during cooking.
- Cook Low and Slow:
- Cover the crockpot with its lid and set the temperature to low. Let it cook for eight to ten hours. This long cooking process breaks down the connective tissues in the roast, making it tender enough to shred easily.
- Shred the Beef and Serve:
- When the timer goes off, remove the beef from the slow cooker and place it on a cutting board or large plate. Use two forks to shred the meat into bite sized pieces. The beef should pull apart effortlessly, juicy and full of flavor. Pile the shredded beef onto toasted sandwich buns and add your favorite toppings.
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I love that the Italian salad dressing mix is the star of this recipe. It’s a simple shortcut that packs so much flavor without needing to measure out a dozen spices. A memorable family moment with this dish was when my husband declared it better than any sandwich he’d had in a deli. Now we always keep ingredients on hand to whip this up in a pinch.
Storage Tips
Store leftover shredded beef in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the slow cooker. For longer storage, freeze the beef in portioned freezer bags. Thaw overnight in the fridge before reheating. This keeps the meat juicy and flavorful even after freezing.
Ingredient Substitutions
If you do not have Italian salad dressing mix, combine equal parts dried parsley, basil, oregano, garlic powder, onion powder, and a pinch of crushed red pepper flakes to mimic the flavor. Vegetable broth can replace beef broth in a pinch but will slightly change the flavor profile. Swap the chuck roast for brisket or shoulder roast if you prefer, but cooking times may vary slightly.
Serving Suggestions
These sandwiches pair wonderfully with spicy banana peppers or sautéed mushrooms for added richness. Provolone cheese melted on top complements the beef perfectly, though mozzarella or cheddar can work well too. Serve alongside crispy smashed potatoes, roasted asparagus, or a simple green salad to round out the meal.
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These slow cooker Italian beef sandwiches are perfect for busy weeknights and make great leftovers for meal prep. They freeze well and reheat without losing much flavor.
Frequently Asked Questions About Recipes
- → What cut of beef works best for this dish?
Chuck roast is ideal due to its marbling and texture, which breaks down well during slow cooking for tender results.
- → How long should I slow cook the beef?
Cook on low for 8-10 hours or on high for 6-7 hours until the beef shreds easily with forks.
- → Can I speed up cooking time?
Yes, using a pressure cooker or Instant Pot set for about 100 minutes with natural release will also yield tender beef.
- → How do I store leftovers properly?
Keep leftovers in an airtight container refrigerated for up to 5 days or freeze for 4-5 months to preserve freshness.
- → What are good toppings to complement the beef?
Popular toppings include provolone cheese, banana peppers, sautéed mushrooms, and sautéed peppers and onions for extra flavor.