Italian Beef In The Crock Pot Recipes

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CROCK POT ITALIAN BEEF SANDWICHES



Crock Pot Italian Beef Sandwiches image

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!

Provided by Holly Nilsson

Categories     Beef     Main Course

Time 5h15m

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 563 kcal, Carbohydrate 36 g, Protein 42 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 124 mg, Sodium 439 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

CROCK POT ITALIAN BEEF SANDWICHES



Crock Pot Italian Beef Sandwiches image

Crock Pot Italian Beef Sandwiches are the 5-ingredient crock pot version of the popular hot sandwich recipe. This easy dinner recipe is a crowd-pleaser!

Provided by Iowa Girl Eats

Categories     entree, kid friendly, sandwiches and burgers

Yield serves 6

Number Of Ingredients 7

3lb chuck roast, trimmed of visible fat and cut into large hunks
1 envelope Good Seasons Zesty Italian salad dressing mix (SEE NOTE FOR GF)
8oz pepperoncini pepper slices + splash of juice (plus extra for serving)
8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
14.5oz can beef broth
provolone cheese slices
hoagie buns

Steps:

  • Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
  • Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

ITALIAN BEEF



Italian Beef image

Easy crock pot Italian Beef sandwiches from scratch. Juicy, tender beef cooked with simple ingredients, it's popular and great for a crowd!

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 9h20m

Number Of Ingredients 14

3 to 4 pound chuck roast or round roast (trimmed of large chunks of excess fat)
Kosher salt
14.5 ounce can beef broth (divided)
8 ounces pepperoncini pepper slices (plus 1/4 cup of juice and additional peppers for serving)
8 ounces giardiniera (mild or spicy)
Provolone cheese slices (for serving)
Hoagie buns (for serving)
1 tablespoon Italian seasoning
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon thyme dried (ground)

Steps:

  • Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
  • Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
  • Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
  • In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
  • Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
  • Pour in the remaining broth.
  • Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
  • To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!

Nutrition Facts : ServingSize 1 (of 6), without the buns, cheese, or additional toppings, Calories 542 kcal, Carbohydrate 31 g, Protein 48 g, Fat 37 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 156 mg, Fiber 2 g, Sugar 2 g

SLOW COOKER ITALIAN BEEF



Slow Cooker Italian Beef image

Tender and juicy, this Slow Cooker Italian Beef is mouthwateringly amazing! This recipe is fork tender with a tangy zippy broth. You are going to love it!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 8h20m

Number Of Ingredients 11

3-4 pounds beef chuck roast
salt and pepper
2 tablespoons canola oil
2 cups beef consommé (or Beef broth)
1 package dry Italian salad dressing
1 teaspoon garlic powder
1 Tablespoon italian seasoning
12 oz jar sliced pepperoncini (drained)
1/4 cup butter (sliced)
4 hoagie rolls
8 slices provolone cheese

Steps:

  • Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
  • Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
  • Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES



Slow Cooker Italian Beef for Sandwiches image

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Provided by MAUREENBURR

Categories     World Cuisine Recipes     European     Italian

Time 12h15m

Yield 10

Number Of Ingredients 11

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Steps:

  • Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  • Place roast in slow cooker, and pour salad dressing mixture over the meat.
  • Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g

CROCK POT ITALIAN BEEF



Crock Pot Italian Beef image

I start this after dinner the night before and forget it so much that when I get up in the morning I wonder what smell so good! I usually do a quick stir about 12-13 hours into it just so anything thats not in the juice gets mixed. Serve it with Mozzarella cheese on crispy rolls for a really good sandwich thats easy.

Provided by LAURIE

Categories     One Dish Meal

Time P1DT10m

Yield 8-10 serving(s)

Number Of Ingredients 5

3 -4 lbs boneless beef roast (I use whatever is on sale and trim some but not all excess fat)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
1 finely chopped onion (optional)
1 finely chopped green pepper (optional)
1 (6 ounce) jar pepperoncini peppers (optional)

Steps:

  • Place roast in crock pot.
  • Add onion and/or peppers if you like.
  • Sprinkle dry mix over the top of all.
  • Cook on low for 24 hours. (Note: NO liquids at all. The moisture stays trapped in the crockpot as long as you don't open it up.).

ORIGINAL HOMEMADE ITALIAN BEEF



Original Homemade Italian Beef image

Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!

Provided by Randi

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 6

Number Of Ingredients 5

3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

Steps:

  • Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 38.4 g, Cholesterol 103.1 mg, Fat 28.8 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 10.9 g, Sodium 4233.2 mg, Sugar 7.1 g

ITALIAN BEEF IN THE CROCK POT



Italian Beef in the Crock Pot image

Make and share this Italian Beef in the Crock Pot recipe from Food.com.

Provided by kpbrady

Categories     Roast Beef

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -4 lbs lean roast (rolled works well)
1 (16 ounce) jar pepperoncini peppers
1 tablespoon minced garlic
1 tablespoon oregano
1 tablespoon basil
1 tablespoon Italian spices

Steps:

  • Place beef roast in the crock pot.
  • Mix together the dried herbs in a bowl and sprinkle over the roast.
  • Sprinkle the minced garlic over the roast.
  • Pour the jar of pepperocini peppers (including the juice) over the roast.
  • Cover and cook on high 6-8 hours.
  • Shred with fork and serve on French rolls or with vegetables.

Nutrition Facts : Calories 453, Fat 14.9, SaturatedFat 5.8, Cholesterol 217.7, Sodium 1582.5, Carbohydrate 7, Fiber 1.6, Sugar 3.8, Protein 74.2

CROCK POT ITALIAN BEEF STEW



Crock Pot Italian Beef Stew image

Easy, rustic Italian Beef Stew made right in your crock pot or slow cooker! Only a few minutes to prep this comforting meal.

Provided by The Mediterranean Dish

Categories     Entree

Time 5h15m

Number Of Ingredients 14

3/4 cup all-purpose flour
1 1/2 tbsp garlic powder
Salt and freshly ground pepper
1 1/2 lb beef chuck roast, fat-trimmed, and cut into roughly 1 1/2 inch cubes
Private Reserve extra virgin olive oil
1 large red onion, cut into large pieces
6 garlic cloves, chopped
4-5 large rainbow carrots (about 12 oz), cut into large pieces
1 cup red wine
2 cups vegetable broth
28 oz can whole peeled tomato
4-5 sprigs fresh thyme
2 sprigs fresh rosemary
16 oz white or cremini mushrooms, cleaned and sliced

Steps:

  • Mix the flour and garlic powder together.
  • Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
  • In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
  • Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
  • Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
  • Enjoy with your favorite Italian bread or even homemade challah!

SLOW COOKER SHREDDED ITALIAN BEEF



Slow Cooker Shredded Italian Beef image

Tangy, slightly spicy Italian beef is slow cooked all day until it's fall apart tender, and then shredded. Perfect on it's own, on a bun, or a baked potato!

Provided by The Chunky Chef

Categories     Entree     Main Course

Time 8h10m

Number Of Ingredients 10

1/2 cup white vinegar
1 Tbsp dried minced onion
1/2 Tbsp garlic powder
1 - 1 1/2 tsp crushed red pepper flakes
7 pepperoncini peppers, chopped ((I use the mild jarred ones))
7-10 banana pepper rings ((I use mild))
2-3 lb beef chuck roast
1 tsp kosher salt
1/2 tsp black pepper
4 Tbsp butter

Steps:

  • Spray slow cooker insert with cooking spray. Add vinegar, dried onion, garlic powder, red pepper flakes, chopped pepperoncini peppers, and banana pepper rings to bottom of slow cooker. Stir to combine.
  • Add beef chuck roast on top of spice mixture, season both sides with salt and black pepper. Top with butter.
  • Place lid on slow cooker and cook on LOW for 8 hours. Remove beef from slow cooker and shred. Return to slow cooker to soak up any residual juice and serve.

Nutrition Facts : Calories 249 kcal, ServingSize 1 serving

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