Original Homemade Italian Beef

342 Reviews 19 Pics
  • Prep

    10 m
  • Cook

    6 h
  • Ready In

    6 h 10 m
Randi
Recipe by  Randi

“Best homemade Italian beef I have ever had. My mom always made it and passed it down to me, I think it's just so good...I wanted everyone to enjoy it...so please do!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

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Reviews (342)

Rate This Recipe
BloodyMaryMorning
302

BloodyMaryMorning

I thought this was incredible! I did make a few adjustments to the original recipe. I used a three pound rump roast, only two packages (.67 oz each) of italian dressing mix and I put the entire jar and juices of the pepperoncini in with the roast from the get go. I cooked it on high in the crockpot for 4 hours and then on low for 4-5 hours. The meat just fell apart! It was absolutley incredible! I used french bread instead of buns, which I buttered and placed in a pan to brown. I put some juice into a small bowl to dip the sandwich in. Thank you for the recipe!

Linda
175

Linda

I've tried this twice, once using the recommended ingredients, and once cutting the Italian mix to 1 oz and draining the pepperoncinis thoroughly before adding. I also used beer instead of water. The changes made a delicious Italian beef. The original recipe is far too salty.

ELWOODWILSON
152

ELWOODWILSON

We loved this recipe! Extremely easy. Changes for our tastes were: We like spicey foods so I added another half jar of pepperoncinis--juice and all. Added all peppers in half way thru the cooking process: after about 3-4 hours so the flavor soaked into beef. Used 2 instead of 3 dressing mixes (from the advice of others). Brushed the hoagies very lightly with olive oil, spinkled a bit of garlic powder & salt on them, toasted then added shredded meat and provolone & broiled until melted--(toasting the hoagies helped prevent them from getting too soggie when juice was poured over them) . Put the hoagies in a bowl, added pepperoncinis to taste and laddled the unbelievable great juice over it. Excellent!!! I did go to great lengths after the meat was done to pull it out and shred it to make sure all the fat was removed and this took a LONG time. But this is not necessary just my preference.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 557 cal
  • 28%
  • Fat
  • 28.8 g
  • 44%
  • Carbs
  • 38.4 g
  • 12%
  • Protein
  • 31.9 g
  • 64%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 4233 mg
  • 169%

Based on a 2,000 calorie diet

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