My Slow Cooker Italian Beef is tender, juicy, and loaded with zesty Italian flavor. The secret’s in the way you sear the beef! This creates melt-in-your-mouth meat perfect for sandwiches or hearty dinners.
A Reader’s Review
This was a delicious meal and required little time to make it. We will make more often now that we know how good it is. We soak the roll in the juice before we add the meat and cheese. Yummy!!
– Domonic
What Makes This So Addicting
Set It and Forget It. The slow cooker does the work while your kitchen fills with the most incredible, zesty aroma.
Fall-Apart Tender. Each bite melts in your mouth thanks to rich marbling and that long, low simmer.
Flavor That Hits Different. Tangy pepperoncini and Italian herbs infuse every strand of beef with bold, crave-worthy flavor.
Slow Cooker Italian Beef Ingredients
Chuck Roast: Use top round, bottom round, shoulder, or chuck roast, but boneless chuck works best. Its marbling breaks down beautifully for that melt-in-your-mouth texture.
Shredding: For the best flavor, shred the beef, return it to the crockpot, and heat for 30 minutes so the flavor soaks in completely.
Slow Cooker Italian Beef Recipe
The secret to the best flavor of this Italian Beef recipe is searing the beef. Searing the meat caramelizes the natural sugars and creates a brown crust that is packed with flavor! Don’t skip this step! Then let the slow cooker do its thing!
Season & Sear Beef Sides: Season the chuck roast with salt and pepper. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust.
Put in Slow Cooker: Place the seared roast in a 5-quart slow cooker.
Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.
Alyssa’s Pro Tip
Drain: Use a slotted spoon to remove the beef from the slow cooker once ready to serve, so it doesn’t make your hoagies soggy.
Tender, juicy, and full of zesty flavor, this Slow Cooker Italian Beef practically shreds itself. Perfect for sandwiches, meal prep, or weeknight dinner.
CourseDinner, Main Course
CuisineAmerican, Italian American
Keyworditalian beef, slow cooker italian beef, slow cooker italian beef recipe, slow cooker italian beef sandwiches
Season 3-4 pounds beef chuck roast with salt and pepper. Heat a large skillet over high heat with 2 tablespoons canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5-quart slow cooker.
Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.
Video
Notes
Storing & Reheating Instructions
Refrigerate: Store leftover Italian beef with its juices in an airtight container for up to 4–5 days.
Freeze: Keep beef with some juices in a heavy-duty freezer bag, pressing out excess air. Freeze up to 3 months.
Reheat: Warm thawed beef in the microwave, on the stovetop, or in the slow cooker until heated through.
Every time I make garlic bread, my family eats every last piece! This garlic bread pasta has all the same buttery, garlicky flavor you love, just in pasta form. It’s creamy, comforting, and easy to make!
Garlic Bread Texture: Toasted breadcrumbs and ridged pasta capture every bit of that garlicky butter sauce, just like garlic bread!
Simple Steps: Hot pasta melts the butter mixture perfectly, fresh parmesan blends in silky-smooth, and a splash of pasta water ties it all together.
Garlic Bread Pasta Ingredients
Type of Pasta: You can use any shape of pasta, but I like using a shape with ridges to hold all of the buttery sauce.
Freshly grate your ParmesanCheese; it will melt better.
Like Some Heat? Add a dash of red pepper flakes for spice!
Breadcrumbs: Use plain, Italian seasoned, panko, or make your own!
How to Make Garlic Bread Pasta
I wanted to make this pasta extra special, and the roasted garlic takes it to the next level! Once it’s roasted, everything comes together in about 20 minutes. Add some quick air fryer chicken on top for an easy boost of protein.
Roast Garlic: Preheat the oven to 400°F. Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.
Brown Bread Crumbs: In a medium skillet, melt 2 tablespoons of butter and add breadcrumbs. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes, then set aside to cool.
Cook Pasta: Bring a large pot of water to a boil and cook pasta according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.
Make Garlic Sauce: In a bowl, mash the roasted garlic with the softened butter, parmesan, parsley, Italian seasoning, and salt and pepper to taste.
Combine: Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water if needed.
Garnish & Serve: Top the garlic bread pasta with bread crumbs, then garnish with more Parmesan and parsley, if desired, and serve.
Alyssa’s Pro Tip
Hot Pasta! Make sure to add your pasta to the garlic butter mixture while it’s hot! It needs to be hot so the butter melts and coats the pasta.
Preheat the oven to 400 degrees Fahrenheit. Cut the tops off 2 whole heads garlic to expose the cloves. Drizzle with 2 tablespoons olive oil, and wrap in foil. Bake the garlic for 45 minutes, until golden brown and softened. Let the garlic cool slightly, then squeeze the garlic out of its skin.
In a medium skillet, melt 2 tablespoons salted butter and add ¾ cup breadcrumbs. Toast over medium heat until the bread crumbs are golden, about 3-4 minutes. Set aside to cool.
Bring a large pot of water to a boil and cook 12 ounces dry pasta according to package directions or until al dente. Drain the pasta, reserving some of the water to add in at the end.
In a bowl, mash the roasted garlic with ½ cup salted butter softened, 1 cup grated parmesan, 2 tablespoons fresh chopped parsley, 2 teaspoons Italian seasoning, and salt and pepper to taste.
Add the butter mixture to the hot pasta and stir to combine. The heat from the pasta will melt the butter. Add a splash of the pasta water to the pasta mixture until you have a creamy sauce. Top with bread crumbs and garnish with more parmesan and parsley if desired, and serve.
Notes
Storing & Reheating Instructions
Storage: Best served fresh. Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days. Keep breadcrumbs separate at room temperature to stay crisp.
Reheat: Microwave pasta in 30-second increments until warmed through, then top with breadcrumbs before serving.
If you love garlic bread as much as my family and I do, you are going to love this pasta! I also created a garlic bread dip you’ve got to try! Here are some sides to make this garlic bread pasta into a complete meal!
Air Fryer Egg Rolls are everything you love about your favorite takeout appetizer, made right at home! They’re crispy, crunchy , loaded with flavorful chicken filling , and cooked without the hassle of deep frying. The Egg Roll Upgrade You’ll Love Perfectly Crispy Without Deep Frying: The air fryer gives these egg rolls an irresistibly crunchy exterior while keeping the filling juicy and tender. Better Than Takeout: Loaded with seasoned chicken, crunchy veggies, and bold Asian-inspired flavors, they’re fresh, flavorful, and made right in your own kitchen. Great for Dinner or Appetizers: Serve them with a good sweet chili sauce or sweet and sour sauce s for an easy weeknight meal, game day snack, or party appetizer everyone will devour. A Reader’s Review These are delicious!! So much healthier than store bought or take-out. Pretty easy to make. – Janice Ingredients For Air Fryer Egg Rolls Gr...
