Slow Cooker Italian Beef

Slow Cooker Italian Beef

Casey 0

"This recipe is quick and delicious! I use the broth as an au jus with the sandwiches. Yummy Yummy!"

Ingredients 1 h 5 m {{adjustedServings}} servings 113 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 3033 mg
  • 121%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine roast beef, dry dressing mix, pepperoncini and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour
Tips & Tricks
Slow Cooker Beef Stew IV

See how to make a classic wine-based stew in the slow cooker.

Slow Cooker Corned Beef and Cabbage

Watch how to make perfect corned beef.

Rate recipe

Your rating


Reviews 117

  1. 154 Ratings


Trust this recipe! I looked at my 16 oz jar of pepperochini and thought "that just looks ridiculous." Don't think about it, don't drain it, just add it all in. In fact, when you buy the italian dressing packet, go for the zesty one. As recommended, I lightly brushed olive oil on a hard roll and sprinkled with garlic powder before toasting (425 for 8 minutes). Throw some creamy horseradish on the bun, chop up those pepperochini and toss them on the meat and top with provolone, and you've got a winner!


Very good and much like "Chicago Italian Beef," but like other reviewers thought it was way too salty. Will definitely make it again but will use low sodium beef broth and much less salad dressing mix. I'm assuming the salt content of the salad dressing mix and/or the olives in the pepperoncini might be the culprit. Will check labels before I make again though.


I cook meat for my family just about every day, but I honestly dont' eat it.(I do taste tho) Nothing political or health related; just don't care for it. However, this dish is one big WOW FACTOR! I kept taking fork fulls all night! I decided to use pork tenderloin with this and it was amazing. It literally melted in your mouth. I like a lot of liquid, so I used the juice from the peppers and used three cans of low sodium beef broth and only a half a packet of the seasoning. (didn't want it to be too salty) Also threw in a sliced onion plus my own seasonings. This is a winner Casey and I thank you for submitting it, but I'm begging you to give it a try with the pork. Thanks again!