Slow Cooker Italian Beef (Printer-Friendly)
Juicy Italian beef slow-cooked with herbs and spices for tender, melt-in-your-mouth results.
# What You'll Need:
→ Meat
01 -
3 pounds beef chuck roast
→ Liquids
02 -
3 cups beef broth
→ Spices and Seasonings
03 -
2 packages Italian salad dressing mix
04 -
1 teaspoon black pepper
05 -
1 teaspoon dried oregano
06 -
1 teaspoon dried basil
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 bay leaf
→ Bread
10 -
Hoagie or sub buns
# Steps to Follow:
01 -
Place the 3-pound beef chuck roast into the slow cooker base.
02 -
In a bowl, mix 3 cups beef broth with 2 packages Italian salad dressing mix, 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 bay leaf until fully blended. Pour over the beef roast.
03 -
Cover and cook on low heat for 8 to 10 hours until the beef is fork-tender and shreds easily.
04 -
Remove the beef, shred it with two forks, and serve on hoagie buns with desired toppings such as provolone cheese, sautéed mushrooms, or banana peppers.
# Extra Suggestions:
01 -
For quicker preparation, use an Instant Pot: cook the whole roast under high pressure for 100 minutes with natural release, or cut into pieces and cook for 55 minutes.
02 -
Adjust sodium by making homemade Italian dressing mix and using low-sodium beef broth.
03 -
Check for doneness by shredding the beef easily; if tough, extend cooking time.
04 -
Leftovers can be refrigerated for up to 5 days or frozen for 4-5 months.