Italian Beef

Italian Beef

  • Prep Time: 5 mins
  • Total Time: 3 hrs 5 mins
  • Yield: 1Roast
  • About This Recipe

    “We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.”


  • 1 (3 -4lb)boneless beef chuck shoulder pot roast
  • 1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix
  • 1 (10ounce) jars pepperoncini peppers, drained( about 15 peppers)
  • 1 (10 1/2 fluid ounce) cans beef broth
  • 1 (12ounce) cans beer( any brand works well)
  • Directions

  • Put all ingredients in a roasting pan.
  • Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
  • Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
  • Then served on buns.
  • Reviews

  • “this was excellent and did fill the house with great aromas!! i added three large heads of garlic (minced)-but i do that to almost all recipes. i’m thinking of trying this with a pork tenderloin and adding vegetable broth in place of the beef broth i’ll bet that will be equally as good! thanks for the great recipe!!”

  • “Very good.Made this in the crockpot (6-8 hours on low).As suggested, I shredded the beef and added garlic.Wonderful.A neighbor made this using pork and it was even better than the beef.”

  • “I made this tonight, and served it as a traditional pot roast, with mashed potatoes.I made it in the crockpot; let it cook all day on low.It was FANTASTIC!!!!Unfortunately, I discovered at the last minute, I didn’t have a beer to add, so I just simply omitted it.It was still GREAT!!!I will definitely try the beer next time, but if you don’t use alcohol, or just don’t have the beer on hand, by all means make this recipe!!!I have considered my pot roast my specialty for awhile now; this blows my best efforts out of the water!!!An absolute keeper; thank you SO MUCH for sharing this recipe!”

  • “Oh, yeah – this one is a definate winner! Really delicious! I also added some garlic (just had to).Makes the most fabulous sandwichs – everyone wanted the recipe.”

  • “What a great recipe!This was the best pulled beef recipe I’ve ever made.My husband and daughter BOTH gave it an enthusiastic thumbs up.The Pepperoncinis are a perfect touch, as they mellow as they cook, and they don’t leave the meat spicy. Even better the next day when the flavors are allowed to blend.This would be a WOMDERFUL potluck dish, made ahead of time and reheated just before serving!This one is a keeper!”

  • “I thought this was excellent. I also made it in a crockpot which is definitely a plus. Served with mashed potatoes and Italian cut green beans with diced tomatoes.”

  • “This is the best Italian Beef recipe. There is another similiar recipe on Zaar that I tried(20266). I did like it a little more. It added 1 jar of hot peppers and 1 package of au jus gravy. Still a great recipe.”

  • “This had such a great taste, and it was very tender!!I used a 3 pound roast so I cut back on the liquids a little. This is definitely a keeper. Thanks for sharing.”

  • “Mama Mia!Excellente!This was a great beef recipe!I made mine in a covered clay pot, with the addition of minced garlic and the omission of the pepperoncini’s.Before serving as sandwiches I turned it into a colander to drain.The flavor was mmmmmarvelous!”

  • “Very tasty!I made this for a neighborhood get-together and have already been asked for the recipe three times!Didn’t change anything except to add a couple teaspoons of chopped garlic like several other reviewers mentioned. Will definitely be making this again!”

  • “Pretty good. A little on the bland side, but perhaps I was expecting too much. Maybe next time I’ll add some garlic.”

  • “We all really enjoyed this recipe! Our only alteration was that we did not add the beer. I would say it’s a little spicy and would say next time will only put in half the bottle of peppers.Loved how easy this was!”

  • “I made this exactly as posted, and it was delicious.We served it shredded over hard rolls, with a little au jus over it.The liquid was really flavorful, and I may want to thicken it next time to have more of a gravy, because the flavor is so good!”

  • “I made this and forgot to rate.I have this in my “tried and make again” cookbook.Was delicious.Thanks for posting.”

  • “I’ve been making Italian beef sandwiches for years, but I’ve never added beer and have always used water in place of beef broth – not anymore – this was they way to do it!!Everyone loved ’em!Will be making again!”

  • “I love this stuff!I make it in the crockpot, without beer, and with Zesty Italian dressing mix.So tasty alone or on sandwiches!”

  • “This was just ok. I didn’t grow up eating italian beef so I don’t have anything to compare this too. If I made it again I would add something more to it. Not sure what that would be.”

  • “We really enjoyed this.I left out the peppers (personal taste) and otherwise prepared as directed.Later I added some potates and eventually some carrots and had a delicious meal.This will be one of my “go-to” recipes whenever I cook chuck roast.Thank you JoAnn!”

  • “I followed the recipe exactly without the peppers and it was excellent. I thought it was a little runny but could of done something wrong. Thanks for posting!”

  • “Also works really well in he crock pot!This has been a favorite in my family for a LONG time!Thanks, JoAnn!!”