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Slow Cooker Italian Beef for Sandwiches

Slow Cooker Italian Beef for Sandwiches

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MAUREENBURR

This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
  3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
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Reviews

MomSavedbyGrace
2583
10/21/2005

Absolutely AWESOME!!! The prep couldn't have been easier, and the house smelled wonderful all day. To save others some time, I read most of the 150+ reviews, and here are the most consistent suggestions that I believe made the recipe: 1) Use a chuck roast instead of rump, as it shreds better (and is cheaper!). 2) Subsitute beef broth for the water 3) Double the salad dressing mix 4) After shredding the beef, put it back in the crockpot to cook an additional half hour to soak in the juices. I only used a 2 1/2 pound chuck roast, but I used the amount of spices called for a 5 lb. one, and it was just perfect. I cooked on low for 10 hours, and around the 8 hour mark I took the meat out to shred it and it was so easy, it practically fell apart. I put it back in and it cooked for another hour and a half along with a couple pepperoncini before we finally got to eat. I served on toasted hoagie rolls with a bunch of optional toppings....sauteed mushrooms, red onion, sliced pepperoncini and sliced roasted red peppers. Then ran the sandwiches under the broiler to melt the extra sharp provolone cheese. My husband was in heaven and if we weren't already married I think this sandwich would have gotten me a proposal! I had never heard of Italian Beef before, but this recipe makes me want to visit Chicago to try theirs! Thank you for another permanent in our meal rotation!

MIHAELA
1683
12/25/2002

Tasty and flavorful, as well as easy to make. There is an error in the list of ingredients: it calls for a 4.7 oz package dry Italian salad dressing mix. That would be way too much seasoning. The correct amount is a 0.7 oz package.

Chef Eeyore
813
1/22/2014

Originally from the Chicago 'Burbs, I've been looking for a good Italian Beef Sandwich recipe for AGES... and this one is the BEST I've found, by far! It tastes almost exactly like the ones I used to get "back home"... plus it's sooooo easy to make in the crockpot! I followed the recipe exactly, except I substituted beef broth for the water and added 2 packages of the italian salad dressing mix. I also added a few sliced green peppers to the crockpot an hour or so before it was done. When it was done, I removed the peppers, shredded the beef, and then returned the shredded beef back to the liquid in the crockpot. I then served the shredded beef and peppers on toasted hoagie rolls. My husband and I were in HEAVEN!! :) Oh, and here's a tip -- make sure you DON'T drain the meat before placing it on the rolls -- the liquid has an AWESOME taste, so make sure you get plenty of it on your sandwich for the best flavor. In Chicago they say "the wetter, the better" when it comes to Italian Beef Sandwiches!!