Italian Beef in a Bucket

Italian Beef in a Bucket

84 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    18 h
  • Ready In

    18 h 5 m
Recipe by  Lovesmurfs

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  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.

Share It

Reviews (84)

Rate This Recipe
I'm nuts too...

I'm nuts too...

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 flavor). I also use Vlasic sliced pepper rings instead of pepperoncini's (so that there is no need to cut off the stem, by the way, make sure that you DO cut the stem off, because it will fall off of the pepper after a period of cooking). Use ZESTY Italian dressing mix, 2 (10.75 oz.) cans of beef broth (campbells is best), a few cloves of minced garlic, and a 1/2 bag of frozen pearl onions. Make sure that you cook it atleast 15 hours (I usually start it at midnight if I'm going to serve at 3p.m. the next day) and the beef will fall apart. Also, I learned this the hard way, if the roast has strings, cut them off because they will be hard to find when the meat falls apart. Everybody loves this, it is one of my most requested recipes! Enjoy! :)



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 the meat as you choose.



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 just falls apart which, is great for sandwiches ! I recently moved to AZ from Chicago and could not find giardinera so, I substituted hot banana peppers ( in a jar ) and it turned out just as good !

More Reviews

Similar Recipes

Slow Cooker Italian Beef for Sandwiches

Slow Cooker Italian Beef for Sandwiches

Awesome Roast Beef

Awesome Roast Beef

Original Homemade Italian Beef

Original Homemade Italian Beef

Italian Roast Beef I

Italian Roast Beef I

Mom's Italian Beef Barley Soup

Mom's Italian Beef Barley Soup

Slow Cooker Italian Beef

Slow Cooker Italian Beef


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Slow Cooker Italian Beef for Sandwiches


next recipe:

Awesome Roast Beef