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

Slow Cooker Italian Beef

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 10 servings 1x

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!



  • 3 1/24 pound rump roast or bottom roast
  • 2 teaspoons kosher salt
  • Fresh black pepper to taste
  • 1 package Lipton Onion Soup Mix
  • 1 tablespoon beef base (like Better than Boullion)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup beef consommé (can substitute beef broth)
  • 4 smashed garlic cloves
  • 1/2 cup mild banana pepper rings with juice (about 2 tablespoons)


  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, basting with the broth every couple of hours if possible.
  6. Remove the roast to a cutting board to cool. Once the beef is cool enough to handle, shred the meat discarding any fat and place back into the slow cooker and toss with the broth.
  7. Serve in sub rolls or eat as is with mashed potatoes or noodles on the side.
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American