Italian Beef in a Bucket

Italian Beef in a Bucket

Lovesmurfs 6

"Italian beef prepared with pantry ingredients. This is wonderful for Super Bowl and parties! Adjustable according to how spicy you like it. I serve it on sub rolls with mozzarella cheese."


18 h 5 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

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  1. Place the roast in a 3 1/2 quart slow-cooker, and add the pickled mixed vegetables, pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don't want to stay up until midnight to turn it on).
  2. To serve, remove roast from the slow cooker. If necessary, slice it for sandwiches, but it usually just falls apart. Place the pickled vegetables and pepperoncini in a bowl to serve along with the meat.
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  1. 106 Ratings


This is almost the same beef that I have made for years. I'm not sure about the "pickled" giardinera (yuk) I use regular hot or mild giardenera drained, but not rinsed (it takes away from the f...

This is a very good recipe, be sure you cook it the full 18 hours. Then remove the meat, refrigerate the juice overnight and skim off the fat. Then the next day you can either slice or shred th...

This recipe is awesome! When I make it, I use hot giardinera and do not drain oil. Also instead of whole pepperoncini, I use Vlasic hot pepper rings, drained. It turns out good and spicy ! Meat ...