29
Aug
2019
Slow cooker italian beef that's shredded in a black bowl

Slow Cooker Italian Beef

Slow Cooker Italian Beef is so easy, and can be used in so many ways! This mouthwatering shredded beef is so addicting, you’ll be making this all the time!

This recipe taste just like Grandma’s! Just a slightly spicy broth from the peppers coat this super tender beef that you can use for sandwiches, pizza recipes and so much more!

beef shredded in a bowl with forks and a red and white napkin

The Most Tender Italian Beef Recipe

There are just some recipes that work really well in a crock pot. Pot roast and any variation of that like this Slow Cooker Italian Beef is definitely one of them.

A cut of beef that might usually be tough turns so tender and so flavorful after 8 hours in your slow cooker, it’s almost too hard to wait for it! This shredded beef recipe is simple seasoned and has a mildly spicy broth from the peppers that is CRAZY addicting in flavor.

Just season a rump roast or a bottom roast, add broth, garlic and banana peppers and set your slow cooker on low for 8 hours.

rump roast in a crock pot before cooking

If you’re home, I like to get in there and spoon some of the sauce over the roast a couple of times during cooking but it’s not necessary if you are letting this beef cook while you’re gone for the day.

What you end up with is this beef roast that’s so tender it practically shreds itself, and the taste is out of this world delicious!

How Do You Finish Making This Italian Beef?

Here’s what I like to do. Remove the roast from the broth and set it on a board to cool. Drain the broth from your slow cooker into a gravy separator. This will help to quickly bring the fat to the top of the broth so you can discard it before adding the beef back to the juice.

rump roast cooked in a crock pot after cooking

If you don’t have a gravy separator you can let it cool slightly then go in with a cold ladle and get off as much of the top layer of fat as you can.

Now shred your beef and add it back to all those delicious juices and peppers.

You can also make this recipe a day (or two) ahead of time, shred the beef and keep it separate from the broth. Then once the fat solidifies on top of the broth you can easily scoop that off.

If you’re serving this Italian Beef for Sunday dinner or for a party you can add the broth and shredded beef back to a slow cooker on low until it comes back up to temperature or you can heat it back up on the stove or in the oven.

shredded beef in a bowl with peppers and forks on the side

What Are Some Ways You Can Serve This Italian Beef?

Just try to not eat all this beef as is. Just try. Our kids are picking at it right from the bowl before we can get anything else done, like get some mashed potatoes or noodles ready to serve on the side…

But this beef is so good in SO many other ways, too – Here’s a few of our favorites!

  • Rolls for Italian Beef Sandwiches (with or without melted cheese)
  • Stuffed into baked potatoes
  • Rolled up in tortillas
  • Topping for pizza
  • Topping for nachos

Slow cooker italian beef that's shredded in a black bowl

This recipe is one of our family favorites and we hope it becomes yours too! We haven’t mentioned how amazing this roast smells while it’s cooking…you need to make it just for that!

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italian beef collage for pinterest

Yield: 10

Slow Cooker Italian Beef

Slow Cooker Italian Beef

This Italian Beef recipe is so tender you hardly need a knife to eat it! Serve this shredded beef as is or piled on sub rolls!

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 3 1/2 - 4 pound rump roast or bottom roast
  • 1 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1 package Lipton Onion Soup Mix
  • 1 tablespoon beef base
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup beef consommé
  • 4 smashed garlic cloves
  • 1/2 cup mild banana pepper rings with juice (about 2 tablespoons)

Instructions

  1. Place the roast into the bottom of a 6-8 quart slow cooker.
  2. Season with salt, pepper and soup mix.
  3. Whisk the beef base, Worcestershire sauce and beef consommé together and then pour into the bottom of the slow cooker.
  4. Add the garlic cloves and banana peppers and their juices.
  5. Cover and cook on low for 8 hours.
  6. Remove the roast to a cutting board to cool. oNce cooled enough to handle, shred the meat discarding any fat and place back into the slow cooker with the juices from the meat.
  7. Serve in sub rolls or eat as is with mashed potatoes or noodles on the side.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 319 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 146mg Sodium: 516mg Carbohydrates: 1.7g Net Carbohydrates: 0g Fiber: 0g Sugar: .3g Sugar Alcohols: 0g Protein: 49g
This nutritional information is for informational purposes only. As I am not a nutritionist, this information is provided only as a courtesy.

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