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Crock Pot Italian Beef (For Sandwiches)

Here's how you make Crock Pot Italian Beef (For Sandwiches)
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  • Servings: 6-12
  • Prep: 5m
  • Cook: 6-10h
    • The following recipe serves 6-12 people.

Ingredients

The ingredients are:
  • 1 roast (3 1/2 to 4 pound) beef sirloin tip (or rump roast, I prefer a rump roast)
  • Hoagie or sandwich rolls (your favorite)
  • Provolone cheese slices
  • SAUCE
  • 1 jar (6 ounce) sliced pepperoncinis (including the juice)
  • 1 can (15 ounce) petite diced tomatoes, drained
  • 1 envelope (2 ounce) dry Italian dressing mix (Good Seasons Garlic Herb Italian dressing mix, you can also use the Italian or Zesty Italian; but you will want to add additional garlic)
  • 6 fluid ounces beer (1/2 of 12 ounce, you can substitute beef broth)
  • 1 large yellow onion, cut in quarters and thin sliced
  • 1 teaspoon minced garlic (if you use the Zesty Italian vs the Garlic Herb, add an extra teaspoon of garlic)
  • Optional
  • 1 jalapeno pepper, minced (if you like more spice - see note below)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Crock Pot ... Add the roast to the crock pot and add the onions and pepperoncinis around it. Mix the beer or broth, Good Seasons Italian dressing mix, liquid from the pepperoncinis, and tomatoes in a bowl and pour over the roast.

  • Step 2: Notes: 1) First, I love the beer, it really tenderizes the meat and adds a nice flavor; but broth works equally as well. 2) I like to take the meat out of the refrigerator to let it come to room temp (or take the chill off) before adding it to the crock pot.

  • Step 3: Peppers ... I like to add a fine diced or minced jalapeno to mine; but, if you don't like too much heat - cut a slit in a jalapeno and add it to the pot. It will add a mild heat; but, not too much.

  • Step 4: Cook ... Eight (8) to 10 hours on low; 6-8 on high. Please remember, all crock pots tend to cook differently. My older one took almost 12 hours, but my newer larger one cooks much faster; so please take that into consideration.

  • Step 5: Finish ... Remove the roast from the crock pot to a cutting board, and begin to shred using 2 forks. Return the beef to the crock pot and cook another 10 minutes to absorb some of the wonderful sauce.

  • Step 6: Serve ... Add the meat to a warm hoagie roll; and, top with the cheese, and a little of the sauce. Extra sauce is great for dipping. ENJOY!

We hope you enjoy this recipe!

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