Slow Cooker Italian Beef Recipe

I moved from Chicago, and the thing I miss most is the food! This is a great recipe for the Chicago food blues. I, too, used the 2 pks of dressing mix (I even use the Italian dressing mix on this site), crushed red pepper, the juice (~1/8 c.) of some sweet and hot peppers, and sliced peppers and onions and serve it on warm Italian bread with mozzarella cheese (with the peppers and onions). The best thing to do is to have it cook in the slow cooker until it is cooked through, then slice it thinly and return it to the juice for about an hour (just like they do at the beef restaurants). It was a hit at my daughter's family birthday party, and took hardly any effort. THANKS SO MUCH FOR THE RECIPE!

This recipe was good as is,but I now use it combined with 3 other recipes for french dip and it is great,I use all of the ingredients in this recipe except use only 2 cups of water and leave out both the salt and onion salt,I add 2 cups onion sliced thin sauted in 1/4 cup butter ,1/2 cup soy sauce, 1 can coke[do not use diet or an off brand] 1 12 oz. can dark beer, 1 can beef broth, 1 can condesned french onion soup [campbells is best] I use the zesty soup mix. I try to get at least a 5 to 6 pound roast rump is o.k. if its choice otherwise I use a sirlion tip roast, this is much cheaper and less fat than a regular sirlion. I also add italian seasoning, basil, oregano,thyme,and white pepper. I slice the meat very thin like a french dip. update I have started leaving the water out and adding another can of low sodium beef broth.

Made these changes: omitted salt, substituted onion powder for onion salt, used 2 dressing mixes, added 1 1/2 tsp. dried onion, and added 2 beef bouillion cubes to the water. Cooked on low for about 14 hours; shredded meat and refrigerated meat and juice separately overnight. In the morning, I skimmed the fat off the juice, and returned the juice & meat to the slow cooker, along with some chopped green pepper, on high to reheat for a couple hours. Served with horseradish and provolone cheese. Was a hit at our family reunion! Leftovers (if any!) reheat well for a quick lunch.

Made this for a casual supper last night and all who ate it said it was the best beef sanwich ever. I followed advice of others and used 2 cups beef broth and one cup water; also two packages of Italian dressing mix. My butcher suggested a chuck roast as it shreds more easily for sandwiches. Slow cooked it and served with optional provolone cheese, thin-sliced red onion, mustard/mayo sauce and horseradish. Buy really good fresh rolls. Soooo yummy and sooo easy - THANKS!

This is fantastic! I've had so many people request this recipe. I'm really glad I found this recipe. I grew up in Chicago where you can order this anywhere you can buy pizza or a hot dog, but here in Phoenix no one has ever heard of it. It's my little taste of home. This is even better when you replace the water with chicken broth.

This is a great recipe! Made sandwiches 'french-dip' style. Will make again.

I made this recipe using a venison roast and my family thought it was better than any they've ever had from a restuarant. I took the advice of previous reviews and used 2 packages of dressing mix and 1 can of low sodium beef broth in place of the water. I cooked the roast on high for 5 hours, shredded the meat with forks, then cooked an additional hour. I toasted some big kaiser rolls and added provolone cheese to the sandwiches. Definetely will make again.

Instead of water, I used two cans Campbell's beef broth--I wanted more flavor than water would have given it plus I'm cleaning out my pantry. I also eliminated the salt and I made my own dry italian-style salad dressing mix. Before adding the roast, I layered the bottom of my crockpot with sliced onions and minced garlic and I braised my roast. I used thick rolls that I slathered with garlic butter and threw under the broiler slightly before piling on the meat and provolone cheese and putting it under the broiler again. This was good but we all agreed that we like the italian beef with the peppers a little more. LOTS of spice and flavor which we all thought was quite tasty--the two grownups just missed the peppers. I appreciate this recipe because when you have a piece of beef that's been sitting in the freezer, it can be quite tough if you don't slow cook it. This not only helped me make quick work out of dinner, it saved my meat so I could use it afterall.

I have nothing much to add to the already great reviews. Did all the common ideas ..omitted salt, used onion powder instead of onion salt, used beef broth (hence the no salt added), used a 3.5 lb roast and same amount of everything else. It did smell and taste fantastic. Made it for Super Bowl. Perfect pick for that. The only thing I must add... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her right thumb at the kitchen counter (crockpot) and says "Whatever is in that thing smells really good and I just might taste some". And unfortunately, that for me, is the highest praise I'll ever get. Oh and btw, she actually ate it. Really good. Love, Mom

The first time I made this it came out tough but the problem was my slow cooker cooks in increments of 4, 6, 8, & 10 hours and I was in a hurry and cooked at 8 hours so the meat was tough and hard to pull. I have perfected my technique and now I have to say that this is a 5* recipe and actually better than some Chicago places. I was born and raised in Chicago (Near North side, NOT the suburbs) and know Italian beef sandwiches. These are better. 1. I use only beef broth instead of water. 2. I use extra Italian dsg than what it calls for. Double 3. I add lots of sliced green peppers about an hour before the 10 hours are up. 4. I shredd the beef and put it back into the cooker with its juices and peppers and let it soak for a half hour at least. Stirring on occasion. 5. Serve with fresh french bread. 6. I start this a 8am and by 7pm we have a fantastic dinner. My entire family and friends love these sandwiches and we are all Chicagoans. This is an awesome easy recipe to make for when you have many visitors. *****

I'm gonna commit a cardinal sin & give a (5-star) review even though I made a few changes...Used a 5lb. chuck roast, 2 tablespoons Italian seasoning (just a shortcut, same herbs), & instead of water I used a can each of condensed french onion soup, consomee & beef broth. Added the 1 packet of dressing mix & a small can of pickled carrots w/ jalapeno. After the beef was oh so tender I shredded it & returned it to the crock pot. Made the sammies by pulling the meat right from the juices & served with sauteed onions, garlic & peppers on french rolls w/ melted provolone cheese. It was the recipe that gave me the idea & the blend of seasoning was delish. I just believe that the beef broths added a depth (if you will) & richness that would be lacking, & I really liked the bit of tang from the pickled carrots/jalapenos. Yum yum great - thoroghly enjoyed by all!

Delicious! Made this for myself and then for meals for meal train. I followed the recommendation to use two packets. Very good!

I followed the directions and the meat was so tough it wouldn't shred. Disappointed.

Being from the Mid-West, this is a staple. Now we feed it to our friends in the Pacific Northwest and they love it. I did use au jus for the broth and drained the excess juices after cooking on low for 10 hours. I shredded the meat and added some Peperoncini peppers and juice. One needs to use provolone cheese on the sandwich. Yum.

Following another reviewers advise, I removed the roast after a couple hours of cooking and sliced it. I followed the recipe for the seasoning only using 2 cups of water to cook spices, when adding to crock I included the juice only from the peppercini jar and half a sliced onion. Then returned the sliced meat to the juice for another couple hours. To serve I offered sauted mushrooms, carmalized onions and peppercinis in bowls on the side, so our guests could customize their sandwiches before adding cheese and broiling. Absolutely a fine dining sandwich!!!

Everyone asked for the recipe 😍

I rarely make changes because I’m afraid it’ll turn out not so great. This recipe is perfect for me.

The first time I made Italian Beef i used this recipe and liked it. I made this recipe today with one adjustment. This time I used tomato sauce but kept everything else the same. I hate to say it my wife said it turned out better.

As a native Great Laker, who lived downtown Chicago for years, So much Yes!

Made it, ate it, life changed.