These Crock Pot Italian Beef Sandwiches are perfect for tailgating season! With just a few simple ingredients tossed into the slow cooker, delicious slow cooked beef sandwiches are easy to make and serve for any game day gathering! 

Tailgating season is one of our favorite times of the year. The weather has cooled down a little bit, and we get to enjoy party favorites –  like sausage queso, sriracha shrimp, game day chili and of course Italian Beef!

Italian beef sandwiches with peppers

This post is sponsored by Mirum, all opinions expressed are my own.

‘Tis the season for tailgating, friends and family! A favorite time of year for me filled with appetizers and all of my favorite snacks! This slow cooker Italian beef is a go-to with tender pulled beef and peppers. Simply pop it all in the slow cooker and let it cook while you enjoy the game! It’s great to prep ahead and transports well to parties!

Beef for Italian Beef Sandwiches

A typical Italian beef sandwich is made with sirloin however it wouldn’t hold up well in the slow cooker. I’ve opted for chuck roast as it’s tender and flavorful. A rump roast works well too!

The beef is seared on both sides to add flavor to the recipe and then it slow cooks until buttery and fork tender and is shredded (similar to pulled pork).

Seasonings: This recipe uses a packet of Italian dressing mix for a bit of zest and tang. The peppers I use are sliced pepperoncinis, if you can’t find sliced, whole will work too. They add a delicious, salty, briny flavor and just a hint of heat but don’t make this sandwich too spicy.

Beef tenderloin in a Crock-Pot with banana peppers and Seasonings on the side

How to Make Italian Beef

  1. PREP:  Brown the roast and add it to the slow cooker with Italian seasonings, broth and pepperoncini peppers.
  2. COOK: Cook on high for 5-6 hours or on low for 9-10 hours until the beef is fork tender.
  3. SHRED: Using forks, shred the beef and return it to the juices. Stir to combine and let it warm for at least 20 minutes.

To Serve Crock Pot Italian Beef, stack it high on hoagie rolls or Italian rolls and top with with giardiniera (Italian pickled veggies) or more pickled peppers if you’d like to add a little bit of heat. Roasted Sweet green peppers are perfect on this too!

We also put out little slider rolls for parties or of course for game day since we have lots of other great foods on the table.

Don’t skip the juices!

It is important to make sure you get lots of the juices into the sandwich… maybe messy but definitely delicious (and essential to this recipe)! In fact, in Chicago they often dip the whole sandwich right into the au jus before serving it to you!

If you’d like to add cheese, provolone is a great choice!

Crock-Pot Italian beef in a crock pot with buns and peppers on the side

More Delicious Italian Beef Sandwich Toppings

Pickled veggies complement this beef perfectly. We love adding refrigerator pickles and pickled jalapenos!

Other delicious additions include:

  • Cheese – Provolone is great! Also try: mozzarella, monterey jack, or gouda.
  • Bread – Italian rolls are hearty and hold up to the juices well. Hoagie rolls are nice and soft and easily available. And of course, slider buns are great if serving as an appetizer.
  • Veggies – Giardiniera is traditional but crisp lettuce, tomatoes and red onions are great too
  • Other additions – Pickles, olives, Italian dressing, pickled jalapenos

What To Make With Italian Beef

Because this beef is so fall-apart tender and so flavorful, it’s great on sandwiches with minimal additions! If you’re looking to make a roast beef dinner, Italian beef is delicious next to some mashed potatoes and a fresh Italian salad!

Storing The Leftovers

Slow cooker Italian beef will last up to 5 days in the fridge in an airtight container. Make sure it’s completely cooled before you seal it. Leftovers will last in the freezer for up to 2 months. Defrost in the fridge, microwave, or oven!

If you have any leftover meat, try making enchiladas or tacos with it. A breakfast hash is also a delicious way to use leftover Italian beef!

More Crock Pot Beef Recipes

Crock-Pot Italian beef in a crock pot with buns and peppers on the side
5 from 141 votes↑ Click stars to rate now!
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Crock Pot Italian Beef Sandwiches

These CrockPot Italian Beef Sandwiches are perfect for tailgate season! With just a few simple ingredients, this easy slow cooker beef recipe is a favorite!
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 12 servings
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  • 4 pounds chuck roast or rump roast
  • 1 tablespoon vegetable oil
  • 1 onion sliced
  • 1 packet Italian dressing mix 0.7 ounces
  • 16 ounces sliced pepperoncini peppers with juice
  • 2 cups beef broth
  • 1 teaspoon Italian seasoning
  • 12 hoagie rolls or 24 slider rolls
  • spicy giardiniera or pickled vegetables for serving


  • Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
  • Place onion in the bottom of a 6 qt slow cooker.
  • Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
  • Add broth and pepperoncini peppers with ½ cup of the juices.
  • Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
  • Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
  • Serve over rolls and top with pickled vegetables or peppers.
5 from 141 votes

Nutrition Information

Calories: 563 | Carbohydrates: 36g | Protein: 42g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 439mg | Potassium: 701mg | Fiber: 4g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 32mg | Calcium: 299mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course
Cuisine American, Italian
Crock-Pot Italian beef in a Crock-Pot with a title
Crock-Pot Italian beef in a Crock-Pot with writing
Crock-Pot Italian beef in a crock pot and on a bun with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Hello! I love this recipe but unfortunately I can never get the meat to shred easily. It’s always so tough. Any suggestions?5 stars

    1. Hi Bethany, I am so happy you enjoyed this recipe. It could be the cut of meat you are using. We recommend a chuck roast or rump roast. OR it could be that the roast is not fully cooked yet, depending on the size of the roast. You may need to cook it a little longer for it to be tender enough to easily shred.

  2. I have made this several times. My husband and I absolutely love this recipe!
    As seen in other reviews, I also use two packages of the seasoning packets.
    You won’t be disappointed, try it!5 stars

  3. I just did that a few days ago. Seared the beef and added everything else as you mentioned in your blog. Result was very good.

    Thanks a lot!

    1. I would reduce the other ingredients for the same flavor. However you typically want your Crock Pot to be a minimum of half full. So if it’s less than that I would keep a close eye on it while it cooks so it doesn’t dry out.

  4. This is a family favorite! It’s a wonderful change of flavors from the typical pot roast. We are huge fans of pickled peppers (jalapeños, pepperoncinis, you name it!). Instead of sandwiches, we serve it on top of a slice of crusty Italian bread (ladling a little of the juice/broth over the top) and eat it with a fork and knife. It’s hard to find the “right” giardiniera where we live, but adding some extra sliced pepperoncinis from the fridge gives a little crunch and extra zing :) Making this tonight at my son’s request… can’t wait!

    Holly, about 75% of our go-to recipes come from you! Always a hit — thank you!5 stars

  5. this recipe has become a staple in our house. it’s soooo delicious and versatile. I even use it in rice bowls with veggies. a huge hit with the whole family.

  6. It was very good. But I’m torn between it either being too salty or too spicy maybe it’s just the vinegar. I didn’t add any salt but the Italian dressing seasoning has salt…. Definitely not a waste many loved it but for me never again will I season it this way. Every time I cook I gain some ideas on how to make something like this better or just completely different and I have some ideas.4 stars

  7. Thank you for asking that question because I thought the same thing. I’m glad I only used 1/2 cup of the juice because I was about to put the whole jar in.

    1. Hi Cathy, how much pepperoncini juices can be found in step 4: Add broth and pepperoncini peppers with ½ cup of the juices. I hope this helps!

  8. the ingredients call for peppercini with juice. so I poured the whole jar in. it was terrible and had to throw it away. i tried everything to salvage it including rinsing off the meat. should be more clear in ingredient list. I’m trying it again tonight. hopefully it turns out because it’s for company.

  9. This was absolutely delicious! The kind of dinner you take one bite of and decide it has to be a permanent part of the rotation5 stars

  10. To the people asking about doubling the recipe: I always double this recipe by using 2 slow cookers and just doubling up in everything. that way no need to play with the extra time, which tends to dissolve your pepperoncinis.

    1. Hi Amoch, we haven’t tried doubling this recipe but I think it should work well. Before serving you will want to make sure it has reached an internal temperature of 145°F and that it shreds easily. We would love to hear how it turns out!

  11. I forgot to pick up beef broth, would water work or should I go get broth? Also does the peppers and just give it a sour taste? Hubby does not like peppers and juice from them.. Can’t wait to try this!!

    1. Hi Tammy, The peppers and juices do add that tangy sour taste to the shredded beef. The beef broth also adds a lot of additional flavor to the roast so you can use water but keep in mind the flavor won’t be as strong, especially if leaving out the peppers and juices.