Italian crockpot beef makes the BEST subs! With 5 minutes of prep time and 4 ingredients thrown into the crock pot, it’s the easiest way to make unforgettable, tender, zesty beef ready at the end of the day. Pile onto a crusty bun and top with cheese and peppers for a delicious sandwich!
This Italian crockpot beef is slow-cooked in zesty Italian dressing and brine from the pickled peppers, giving the fall-apart tender beef the juiciest, most savory flavors in every bite.
Piling it into a crusty bun topped with melted provolone and extra peppers is one of my favorite ways to serve slow cooker Italian beef. It doesn’t get much more satisfying!
These slow cooker beef sandwiches are great for whipping up on game day (everyone can help themselves), potlucks, and weeknight dinners with the family. It’s made with just 5 minutes of prep time and only a handful of simple ingredients.
Keep it simple or load it up with your favorite toppings!
Slow Cooker Italian Beef Sandwiches
Why you’ll love this recipe
- Easy slow cooker Italian beef serves 6-8 people with a 2-3 pound roast.
- They’re easy to make with only 4 ingredients and 5 minutes of prep.
- Great for game day or a party, a potluck, or feeding hungry teenagers.
- It’s not spicy! Similar to Mississippi Pot Roast that uses pepperoncini, it’s more zesty than spicy, and definitely kid-friendly.
Helpful Tools
- Slow Cooker – A 6 quart slow cooker (or larger) is needed for this recipe. I have this one and recommend it.
- Ladle – To scoop out some of the juices from the roast.
- Meat Claws – I usually just use a fork but my husband swears by these meat claws for shredding meat.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Beef: A two to three-pound chuck eye roast. Can also be named chuck center roast, chuck-eye roll, inside chuck roll, boneless chuck fillet, and America’s beef roast.
- Italian dressing: Use your favorite Italian dressing. Alternatively, a dry zesty Italian packet can also be used.
- Sweet salad peppers: Can be found in the olive/condiment section, similar to pepperoncini or banana peppers. Mt. Olive also makes a “Sweet n Hot” version of salad peppers that can also be used.
- Parmesan cheese: Freshly grated parmesan cheese melts nicely into the juices, giving it extra flavor.
- Buns: A crusty bread holds up best to Italian crockpot beef. Hoagies or French bread are great options.
- Sliced cheese: Provolone is my favorite, but mozzarella is a close second.
How to make Crockpot Italian Beef
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Place the roast into the bottom of your slow cooker. Pour the Italian dressing on top and then add half of the jar of sweet peppers and half of the juice. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Step Two: With an hour left in the cooking time, once the meat is tender, use a ladle to remove most of the liquid in the pot. Use two forks to shred the meat and then stir in the Parmesan cheese. Replace the cover, and let it come together for another 30-60 minutes.
- Step Three: To serve your slow cooker beef sandwiches, pile some shredded beef onto a bun, top with cheese and additional peppers, and enjoy. The cheese will melt from the heat of the beef!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
You could keep it simple with just the cheese and extra sweet peppers, or load it up with toppings. Some of our favorites are giardiniera (mixed pickled veggies), pepperoncini, sliced red onions, mozzarella cheese, lettuce, and tomato.
When hosting a gathering for a crowd, potato chips are a must. Other sides you could pair your beef subs with are feta artichoke pasta salad, potato salad, baked beans, or bacon ranch pasta salad.
You can also enjoy this beef on its own with a side of creamy stovetop macaroni & cheese, garlic mashed potatoes, roasted potato wedges, baked potatoes (either made in the air fryer or slow cooker), a salad, or loaded cauliflower casserole.
- You can use pepperoncinis or roasted red peppers instead of sweet salad peppers.
- If you want to add some heat, add some hot pepper rings and juice to the mix.
- Adding sliced onions to cook with the beef adds another level of flavor.
- Mozzarella cheese is a great alternative to provolone. So is pepper jack!
Storage & Reheating
How to store leftovers
Leftovers should be stored covered in the fridge for up to 4 days.
Freezing Instructions
Italian beef will freeze well. Once completely cooled, transfer it to a freezer-safe container or a freezer bag. Squeeze out any excess air and then freeze for up to 3 months.
When ready to eat it, move it from the freezer to the fridge to thaw overnight.
Reheating Instructions
You can heat it in the microwave, in the oven, or in the slow cooker until heated through.
Need more beef recipes? Try these:
Slow Cooker Corned Beef and Potatoes
Click here for my entire collection of beef recipes.
Slow cooker recipes are basically my love language. So much so that I’ve created a slow cooker group you’re all welcome to join. There are plenty of recipes just like this one that take very little prep time, are completely delicious, and can feed a crowd!
Italian Crockpot Beef Recipe
Equipment
Ingredients
- 2-3 pound boneless beef chuck eye roast
- 1 cup zesty Italian dressing
- 12 ounce sweet and hot salad peppers undrained
- ¼ cup grated parmesan cheese
- 6-8 sandwich buns
- provolone cheese
Instructions
- Place the beef in the bottom of a 6 quart slow cooker. Pour the Italian dressing over the top.2-3 pound boneless beef chuck eye roast
- On top of the meat, pour half the jar of peppers and half the juice from the jar, reserving the rest of the peppers.12 ounce sweet and hot salad peppers, 1 cup zesty Italian dressing
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- An hour before the set cook time is up, when the meat is tender, use a ladle to remove most of the juice from the slow cooker and shred the meat right in the slow cooker.
- Pour in the parmesan cheese and stir. Replace the lid and let the flavors come together for an additional 30-60 minutes.¼ cup grated parmesan cheese
- When ready to serve, pile shredded beef on a bun and top with provolone cheese and reserved peppers.6-8 sandwich buns, provolone cheese
- Enjoy!
Notes
- For sandwich toppings, try provolone, sweet peppers, giardiniera, pepperoncinis, red onions, mozzarella, lettuce, or tomato—use whatever you love!
- Adding sliced onions to cook with the beef adds another level of flavor.
- Mozzarella cheese is a great alternative to provolone.
- If not serving as a sandwich, the shredded beef is also delicious over mashed potatoes.
- Stover leftovers covered in the fridge for up to 4 days.
- Freeze cooled Italian beef in a freezer-safe container or bag for up to 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published February 8, 2022; photos and text updated June 9, 2025
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Made these yesterday, turned out great. Our roast was a little bigger so let cook about 7 hours before I could shred. Added some red pepper flakes, too. Then toasted the sandwiches in the Air Fryer. Will make again thanks!
Ooh love a toasty bun 🙂
I did the same it was amazing!
Could you make this with chicken?
Yep, that should work! Boneless chicken breasts will cook a bit faster – 3-4 hours on HIGH should do.