Indulge in the delectable flavors of Italian cuisine with our collection of slow-cooker Italian beef recipes. These dishes offer a symphony of savory and aromatic flavors, perfect for a hearty and comforting meal. From the classic Italian beef sandwiches, brimming with tender beef, tangy giardiniera, and melted cheese, to the rich and flavorful Italian beef stew, packed with succulent beef, colorful vegetables, and a tantalizing broth, our recipes cater to every taste and preference. Dive into the delightful world of Italian cooking and treat your family and friends to a culinary journey they'll never forget.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER ITALIAN BEEF FOR SANDWICHES
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
Provided by MAUREENBURR
Categories World Cuisine Recipes European Italian
Time 12h15m
Yield 10
Number Of Ingredients 11
Steps:
- Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in slow cooker, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g
BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
SLOW COOKER ITALIAN BEEF STEW
Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.
Provided by Christine Foley Wanner
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
- Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
- Cook on Low until beef and vegetables are tender, 4 to 6 hours.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 26.8 g, Cholesterol 74 mg, Fat 18.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 178.4 mg, Sugar 4.3 g
SLOW-COOKER ITALIAN BEEF SANDWICHES
I have fond memories of my mother in the kitchen preparing her amazing beef dip sandwiches. They always made our house smell like an Old World Italian restaurant. And as good as the aroma was, somehow the taste was even better! Set out a jar of giardiniera for spooning on top. -Kira Vosk, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.
Nutrition Facts : Calories 595 calories, Fat 30g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 1134mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.
ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 8h30m
Yield 8 sandwiches
Number Of Ingredients 27
Steps:
- For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
- For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
- Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
- In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.
SLOW-COOKER TANGY ITALIAN BEEF SANDWICHES
Take just 10 minutes to prep this recipe. You'll not only get great sandwiches but if you're lucky, you'll have leftovers, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h10m
Yield 12
Number Of Ingredients 5
Steps:
- Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
- Cover and cook on Low heat setting 10 to 12 hours.
- Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices.
Nutrition Facts : Calories 430, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 580 mg, Sugar 11 g, TransFat 0 g
SLOW COOKER ITALIAN BEEF SANDWICHES
From Quick Cooking 2004 Since posting this recipe I again made it for supper one night. The tip roast did not turn out tender at all...as a caution I would make this with a chuck roast or other cut of beef that will turn out tender *updated 2/4/08* **Thanks to Internetnut for the missing ingredients - don't know how I skipped those but she is correct*** Added 2/20/09
Provided by HokiesMom
Categories Lunch/Snacks
Time 7h5m
Yield 10 sandwiches, 10 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in a 5 quart slow cooker.
- Combine the broth, beer (or additional broth), water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast.
- Cover and cook on low for 7-8 hours or until meat is tender.
- Remove roast. When cool enough to handle, shred meat, using two forks.
- Return to slow cooker and heat through.
- Using a slotted spoon, spoon shredded meat onto each roll.
- Serve juices as a dipping sauce.
SLOW COOKER ITALIAN BEEF
This recipe is quick and delicious! I use the broth as an au jus with the sandwiches. Yummy Yummy!
Provided by Casey
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 5.2 g, Cholesterol 36.4 mg, Fat 2.8 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 1.1 g, Sodium 3033 mg, Sugar 1.9 g
SLOW-COOKER ITALIAN-STYLE BEEF STEW
Looking for a Italian slow-cooked dinner made using Progresso™ broth? Then check out this hearty stew loaded with beef, bacon and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 12
Number Of Ingredients 15
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
- Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 8 g, Fiber 2 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg
SLOW COOKER ITALIAN BEEF HOAGIES
Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle beef with salt, Italian seasoning and pepper; cook 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker.
- Add broth to skillet, stirring to loosen brown bits from bottom of skillet; pour over beef in slow cooker. Pour undrained tomatoes over beef. Cook on LOW 8 to 10 hours or HIGH 4 to 6 hours, until beef is very tender. Remove beef from slow cooker and shred with two forks; return to slow cooker.
- To serve: Place 2 pieces of cheese on bottom of each roll. Top evenly with shredded beef, giardiniera and peppers. Serve with cooking juices for dipping, if desired.
Nutrition Facts : Calories 696.6 calories, Carbohydrate 72.5 g, Cholesterol 81.8 mg, Fat 28.2 g, Fiber 4.7 g, Protein 35.9 g, SaturatedFat 11.3 g, Sodium 1485.9 mg, Sugar 8 g
SLOW-COOKER ITALIAN SHREDDED BEEF HOAGIES
Try a Betty Crocker slow cooker sandwich recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 8
Number Of Ingredients 6
Steps:
- If beef roast comes in netting or is tied, remove netting or strings. In 4- to 5-quart slow cooker, place onions. Place beef on onions. In small bowl, mix diced tomatoes and tomato paste; pour over beef.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove beef from cooker; place on cutting board. Use 2 forks to pull beef into shreds. Return beef to cooker. Spoon about 1/2 cup beef mixture onto each bun. Top each with 1/4 cup cheese.
Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 65 mg, Fiber 4 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 11 g, TransFat 1 g
SLOW-COOKER BOARDWALK ITALIAN BEEF SANDWICHES
These sandwiches are so yummy. They are definitely something I make often because my family loves them. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place beef and onion in a 3 1/2-quart or larger slow-cooker.
- Add water, pepper juice, salad dressing mix and garlic.
- If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally.
- Cover and cook on low 8-10 hours or until beef is very tender.
- Brush cut sides of rolls with some of the cooking liquid.
- Transfer beef to cutting board; slice thinly.
- Serve on rolls with arugula, sliced tomatoes and sliced peppers.
Nutrition Facts : Calories 636.2, Fat 30.1, SaturatedFat 11.2, Cholesterol 170.1, Sodium 1069.2, Carbohydrate 34.8, Fiber 2.4, Sugar 3.6, Protein 53.4
TOTALLY AWESOME SLOW COOKER ITALIAN BEEF SANDWICHES
When I was growing up in Chicago, I loved these sandwiches. They were sold in restaurants and curbside stands primarily on the south side of the city. I learned the traditional recipe to these from a friend of the Scala family; they're the ones credited with the invention of this tasty sandwich around the turn of last...
Provided by Andy Anderson !
Categories Sandwiches
Time 10h20m
Number Of Ingredients 16
Steps:
- 1. Chicago Italian Beef Sandwiches As the story goes: Italian Beef Sandwiches were created over 100 years ago, on the South Side of Chicago in the Italian neighborhoods around the now defunct Stockyards. The classic Chicago Italian Beef Sandwich is a unique, drippy, messy variation on the French Dip Sandwich. It can be found in hundreds of places around the city but rarely can you find it outside of Chicago. The recipe was popularized by Pasquale Scala, a South Side butcher and sausage maker. During the Depression food was scarce and Scala's thinly sliced roast beef on a bun with gravy and fried peppers took off. His family still runs a business that supplies the ingredients to the sandwiches to restaurants and curbside vendors around the Southside of the city.
- 2. Gather your ingredients.
- 3. Chef's Tip: I use a chuck roast because it shreds very easily, and tastes good, to boot. Plus it's the traditional cut of beef still used today, by the Scala family.
- 4. Add the beef stock and vinegar to a saucepan, and bring to a boil.
- 5. Add about 2.5 tablespoons of the dry spices, (don't forget the bay leaf) then reduce the heat and lightly simmer, uncovered, for 10 minutes. Take the remainder of the dry spices, place into an airtight container, and reserve for another use.
- 6. Chef's Note: The goal here is not to lose too much liquid, but to infuse the flavors of the spices into the beef stock. A light simmer with hardly any movement in the liquid is all you need. But it's an important step, so don't skip it.
- 7. Place the roast into the slow cooker and pour the hot liquid over the roast.
- 8. Cook on low for 10 hours.
- 9. Chef's Note: Keep some additional beef broth on hand. If the roast begins to lose too much moisture, add more. As long as the roast is covered in liquid, you're fine.
- 10. At the 8-hour mark, remove the beef from the liquid, and discard the bay leaf.
- 11. Using a sharp knife, slice the beef, against the grain as thinly as possible, or shred it using two forks; whatever method you choose. In Chicago, I've had it served both ways, and both are wonderful.
- 12. Return the beef to the liquid in the slow cooker and allow it to continue to cook on low for an additional 2 hours, for a total of 10 hours.
- 13. Chef's Note: If you're using your slow cooker on high, remove the beef and shred at the 3-hour mark, and then continue to cook for an additional hour, for a total of 4 hours; however, the beef will have a richer flavor if you go low and slow.
- 14. Chef's Tip: If you want it a bit hotter, when you take the beef out to shred, throw in a couple of sliced peppers (your choice), and let them cook with the beef for those final hours.
- 15. Serve on some nice toasted hoagie rolls, and add a lot of that wonderful sauce. The bread will soak it up, and it will be divine. In Chicago they say: The wetter, the better" when it comes to Italian Beef Sandwiches.
- 16. Chef's Note: Whatever bread you choose, it's important that it have "wet" strength, so that it doesn't fall apart and turn into beef-gravy panade.
- 17. Chef's Note: Additional toppings include: sautéed mushrooms, sliced onions, additional chili peppers; maybe some cheese... go for it.
- 18. Serve with some chips, a side salad, or just solo. Oh, and don't forget to include lot of napkins. Enjoy.
- 19. Additional Serving Suggestion: Put the beef over rice, and pour on the sauce... lip-smacking good. The photo is a bit blurred, but it still tasted good.
- 20. Keep the faith, and keep cooking.
SLOW COOKER ITALIAN BEEF SANDWICHES
Steps:
- Pour the beef broth, beer (or additional broth), and half the juice from jar of pepperoncini into a slow cooker. Place beef in the liquid and sprinkle with Italian dressing mix. Cover and cook on low 8-10 hours. Take beef out and shred using two forks, and add beef back to the slow cooker. Serve shredded beef on French rolls with pepperoncini, if desired, and a bowl of broth from the slow cooker for dipping. Serves 6 - Serving a crowd? Use a 3-4 pound beef roast and two packages of Italian dressing mix. Cook on low for 12 hours. - Make your sandwich EXTRA tasty: Split the French rolls and butter the insides. Sprinkle with garlic salt and toast in a 400 degree oven until slightly golden. Add shredded beef to the bottom rolls and Monterey Jack or Mozzarella cheese to the top rolls and sandwich them together. The hot beef and toasted rolls will melt the cheese making them extra delicious!
Tips:
- For a thicker sauce, add 1 tablespoon of cornstarch or flour to the slow cooker along with the other ingredients.
- If you want a more flavorful sauce, brown the beef in a skillet over medium heat before adding it to the slow cooker.
- Add your favorite vegetables to the slow cooker along with the beef. Some good options include carrots, celery, onions, and potatoes.
- Serve the Italian beef over mashed potatoes, rice, or pasta. You can also use it as a filling for tacos or burritos.
- The leftovers of Italian beef can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Slow cooker Italian beef is an easy and delicious meal that is perfect for a busy weeknight. The beef is cooked until it is fall-apart tender and the sauce is rich and flavorful. This dish can be served over mashed potatoes, rice, or pasta, and it can also be used as a filling for tacos or burritos. Italian beef is also a great option for a potluck or party. With just a few simple ingredients, you can have a delicious and hearty meal that everyone will enjoy.
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