Crock Pot Italian Beef

Crock Pot Italian Beef

  • Prep Time: 10 mins
  • Total Time: 24 hrs 10 mins
  • Servings: 8-10

    • About This Recipe

    “I start this after dinner the night before and forget it so much that when I get up in the morning I wonder what smell so good! I usually do a quick stir about 12-13 hours into it just so anything thats not in the juice gets mixed. Serve it with Mozzarella cheese on crispy rolls for a really good sandwich thats easy.”

    Ingredients

  • 3 -4lbsboneless beef roast( I use whatever is on sale and trim some but not all excess fat)
  • 1 (1ounce) package Good Seasonings Italian salad dressing mix

    • If you like add

  • 1finely chopped onion(optional)
  • 1finely chopped green pepper(optional)
  • 1 (6ounce) jars pepperoncini peppers(optional)

    • Directions

  • Place roast in crock pot.
  • Add onion and/or peppers if you like.
  • Sprinkle dry mix over the top of all.
  • Cook on low for 24 hours.(Note: NO liquids at all. The moisture stays trapped in the crockpot as long as you don’t open it up.).

    • Reviews

  • “”It’s too easy, can’t be good” is what I thought when I read this recipie, until I tried it today.My husband said “Why are you putting it in the crock pot tonight, when we’re going to eat it tomorrow night?”.It was SOOO good, I am replacing my usual roast recipie with this one.Absolutely lucious!”

  • “I have made this recipe many times, but I add a packet of ranch dressing mix along with the Good Seasons Italian Dressing mix. I know this sounds strange,but the combination of flavors is great and it makes a wonderful sauce to serve with noodles.”

  • “I have made this and it is awesome!So easy and so good!I have also cooked it in the oven at 350 degrees for 5-6 hours, or until it falls apart.”

  • “This was an EXCELLENT roast!I had company over for dinner and they all just kept sighing all through dinner!This turned out amazing!Thanks for the great recipe.I used everything, even the optional things….just delicious!”

  • “Excellent and sooo easy….this is definately a five star recipe !!!”

  • “I used a 6lb boneless beef and it was cooked when I go up in the morning.And yes I cooked it on LOW.Tasted nice but very disappointed that it was cooked 10hrs before it was needed.”

  • “Very good, used it for company and all asked for the recipe.I have used both ranch dressing and the onion soup mix and both were great.Only way I’m going to cook a roast from now on.Great on buns too!”

  • “My family loved this dish!”

  • “WOW!!This roast was excellent.We could smell the aroma all through our house!!It had just the right amount of spice which gave it a little “kick!”I will definately make this recipe again.”

  • “For a sandwich, you can’t beat this recipe!I have an old crock pot and a newer one, and chose to use the older one for this recipe.I cooked for 10 1/2 hours, and my roast was tender, but not falling apart. It was also very moist!I added the pepperonici’s (whole) and a bit of the juice from the jar. I am a heat lover, and I wish I’d added a few more peppers.Loved the dimension this added. I sauteed onions in butter to add to my sandwich.I bought Italian sub rolls and putsmoked provolone cheese on the top side of the bun.Baked at 375 for 5 minutes, then turned the oven to broil until the bread was nice and toasted. While this was happening, I shredded some of my beef for the sandwich.Spread horseradish on the uncheesed side of the bread, and added my beef, sauteed onion, and pepperonici’s.Topped with the side of the bread with the wonderful melted provolone.Served with a ramekin of the juice from the crock pot…..spectacular!With the sandwich fixings, this goes into my keeper file…..served as a roast, maybe not.But wonderful for sandwiches!!! Thanks for sharing.”

  • “Oh my goodness, this roast makes such a tasty sandwich! Instead of a French Dip we had Italian Dips for dinner tonight. I added the onion, orange bell pepper, and sliced pepperoncini peppers along with the salad dressing mix. I also added about 1/4 cup of the pepperocini juice to the bottom of the crock pot before adding all the other ingredients. Because I have a new crock pot that cooks much hotter then my old one, I cooked my roast on low for 10 hrs. and it turned out perfect. For the bread, I chose crusty rolls from the bakery department at our market. I added a slice each of provolone and mozzarella cheese to one side of the rolls and broiled them until they were toasted and the cheese was melted. The extra juice was placed in ramekins so that those who wanted could dip their sandwiches. This is a definite keeper… and a recipe I will go to often. Thanks so much for posting. Made and reviewed for the Best of 2010 Recipe Tag game.”

  • “Very, very, VERY good!I’m wondering what kind of crockpot you use, because my roast was drying out at 12 hours, and had places at the edges that I would call burnt.There is no way I would have had anything edible at 24 hours.I have a newer crockpot, could this be the reason?I did use the pepperoncini peppers, which added an awesome flavor.I served this on a wheat deli roll with provolone melted on top. I can’t wait to make this again.I’m thinking I’ll be able to put this on before work, and it will be done by the time I get home.Thanks for the recipe – we’re keeping it!”

  • “I followed the directions exactly but did not put in the pepperoncini peppers.Mine was done at 12 hours – was nice and juicy then.When I cooked it the recommended time it dried out and I had to add water and some red wine to moisten it.”

  • “WOW! This was so delicious. I didn’t use the pepperocini, and put it on toasted buns with some melted provolone. The recipe was perfect as-is, but next time I will add a can of beef broth and another half packet of seasoning to make more juice. It made a bit of juice but we like a lot. Thanks so much, I WILL be making this again.”

  • “This is basically the way I have always made my Italian Beef. I add a bit of garlic powder and 1 tsp. of vinegar to the roast while cooking and only cook for 8 or 9 hours. I pull the roast out of the crock and skin the grease from the broth. I then remove any fat from the roast, place it back into the crock and shred the meat with a couple of forks then add the good seasons at this point, cook a bit longer. This is so easy and my whole family loves it.”

  • “This Is Good!! I was surprised how good it was I used a chuck roast and I too cooked on high for 12 hours I added alot of onions for moisture I think the onions are the key and todays crock pots are much hotter then the old ones so if you have a new one I would not cook this 24 hours over all I thought It was great and I will make again Thanks for sharing!!”

  • “This was GREAT!!!!DH even loved it and he is the pickiest eater I have ever met!!!!The only thing I did differently was the cook time.I cook mine on low for 8 hours and then let it rest for at least 10 minutes to re-distribute the juices.I find if you cook it longer it gets very dry.I also find that using a jar of sliced (rather than whole) pepperoncini gives it a bit more of a kick.But it is not too spicy at all!Thanks for the great recipe!!!”

  • “I cooked it for 12 hours on low and it came out to dry. Next time I think I am going to add 1 can of beef broth. Over all the recipe was great!! (I did not add any of the optional ingredients) Thanks for posting”

  • “Best and easiest recipe for Italian beef I have found. Definitely doesn’t need to go for 24 hours in my newer crock pot, though — 8 is usually enough.”

  • “I honestly was a little skeptical having something cook for 24 hours without any liquid. It very tender with all the juices and soaked in throughout the meat. I would adjust the amount of peppers if you don’t want a real spice to it but overall very good dinner on a cold day and there is nothing better than a easy new dinner that fills your hunger. Kudos to the person who came up with the recipe.”

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