Easy Italian Shredded Beef (Crock Pot Method)
This slow cooker Italian shredded beef is full of flavor and couldn’t be easier to make! With just a few minutes of prep time, you’ll have tender, juicy beef that is packed with rich flavor. It’s the perfect make-ahead meal for busy weeknights, or for when you need to feed a crowd!
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I’ve been breaking out the crock pot more and more lately! Something about this time of year calls for all the comfort food, and it’s nice to have dinner already simmering away while I go about my day.
This Italian shredded beef is a variation of a recipe that I grew up eating fairly often. My mom always served it with mashed potatoes and some sort of veggie (roasted carrots are SO good with this!), but we also love it as a sandwich with some melty cheese over the top.
This recipe is a good one to have in your back pocket for an extra busy day (or if you’re craving something extra hearty and delicious). My whole family loves it, and I’m sure yours will, too!
Let’s make it!
Quick Recipe Snapshot
TOTAL TIME: This beef cooks low and slow for about 9-10 hours. This is key to tender shredded beef!
SERVES: 8-10.
STORAGE: This shredded beef will store well in the fridge for up to 4-5 days. Reheat over the stovetop with a splash or two of cooking liquid or broth to keep it moist.
BEST SERVED WITH: We love it with mashed potatoes and some sort of veggie. It’s also delicious over toasted bread for a hearty sandwich!
Why You’ll Love This Recipe
Ingredients You’ll Need
Step by Step Instructions
- Begin by slicing the peppers and onions (you can go as large or small as you like here).
2. Add all ingredients to the crock pot, beginning with the beef. Set the slow cooker to LOW and cook for 9-10 hours. Once the beef is tender, shred with two forks or tongs. Serve and enjoy!
Substitutions & Variations
- Beef Options: Chuck roast is the classic choice for shredded beef, but you can also use other cuts of meat like rump roast or brisket. If you’d like a leaner option, try bottom round — just know it won’t be quite as rich or tender.
- Add a Little Heat: If you love a touch of spice, toss in a few extra pepperoncini and a pinch or two of red pepper flakes. They add a subtle kick and extra depth of flavor.
- Vegetable Add-Ins: You can bulk up your shredded beef with extra veggies like bell peppers or mushrooms. They’ll cook down beautifully in the crockpot and add even more flavor to the beef.
If you do substitute any ingredients, please let us know how they turned out in the comments below!
Recipe FAQs & Quick Tips
If you’re making Italian shredded beef for the first time (or just want to make sure it turns out perfect every time), these quick tips and FAQs will help! From choosing the right cut of meat to reheating leftovers, here are answers to some of the most common questions about this cozy, crowd-pleasing meal.
Chuck roast is the top choice for Italian shredded beef—it’s well-marbled, flavorful, and becomes fall-apart tender after slow cooking.
The key is low and slow cooking and keeping the beef in its juices until serving. If you’re reheating leftovers, add a splash of broth or the original cooking liquid to keep everything tender.
Definitely! Sear the beef first, then pressure cook on High for about 60 minutes with natural release. You’ll get the same tender, juicy results in a fraction of the time.
My preferred method for this is to make a slurry with cornstarch and water. Start with a tablespoon of each, mixing until combined, and then add to the sauce. You can add more to thicken it as needed.
Serving and Storage Tips
- Serving Ideas: This recipe is endlessly versatile! Serve it piled high on toasted hoagie rolls or ciabatta bread with melted provolone for an easy sandwich, or spoon it over pasta, rice, or mashed potatoes for a cozy dinner. It also makes a fun slider option for parties and game days.
- Storing Leftovers: Store any leftover shredded beef in an airtight container with a bit of the cooking liquid to keep it tender. It’ll last up to 4 days in the fridge or up to 3 months in the freezer.
- Reheating Tips: To reheat, warm it gently in a saucepan or skillet over low heat with a splash of broth or the reserved cooking liquid. You can also pop it back in the slow cooker on Low for about an hour — it’ll taste just as juicy and flavorful as day one.
Be sure to check out the full recipe and ingredient list below
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Italian Shredded Beef (Crock Pot Method)
Ingredients
- 2-3 lb chuck roast
- 1 onion, sliced
- 4-5 banana peppers, sliced into small rings
- 4-5 whole pepperoncini peppers
- 2 cups beef broth
- 1/4 cup jarred pepperoncini juice
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Italian seasoning
Instructions
- Begin by slicing the onion and banana peppers (you can go as large or small as you like here).
- Add the beef to the crockpot, and top with the sliced banana peppers, onion, and pepperoncini. Add the seasonings, beef broth, and pepperoncini juice, stirring if needed.
- Cook the beef on LOW for 9-10 hours until its very tender (it should fall apart easily when shredded with a fork).
- Using two forks or tongs, shred the beef. Taste and adjust seasonings if needed. Enjoy!
Notes
- Storage: This shredded beef will store well in the fridge for up to 4-5 days. Reheat over the stovetop with a splash or two of cooking liquid or broth to keep it moist.
- Reheating Tips: To reheat, warm it gently in a saucepan or skillet over low heat with a splash of broth or the reserved cooking liquid. You can also pop it back in the slow cooker on Low for about an hour — it’ll taste just as juicy and flavorful as day one.
If you loved this recipe for easy shredded Italian beef, be sure to come back and leave a 5 star rating and a comment! I would love to hear how this recipe turned out for you. Tag me on Instagram with your creations @ourhandcraftedhomeblog.
