Crock Pot Italian Beef
The classic Italian Beef sandwich without the hassle and made easy for a crowd with the slow cooker!
Servings: 6 - 7 servings
Ingredients
For the Rub
- 4 garlic cloves, chopped
- 2 teaspoon oregano
- 2 teaspoon basil
- 1 teaspoon thyme
- 1 ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
In the Crock Pot
- 3 lbs boneless beef roast (round or sirloin are best for slicing, chuck is best for shredding)
- 1 onions, halved and sliced
- 1 c beef stock (we prefer low sodium)
- ¼ c dry red wine (Cabernet Sauvignon or Merlot)
- ¼ c white vinegar
Instructions
- In a small bowl, mix together the rub ingredients. Set the mixture aside.
- Using a small paring knife, make a number of 2 inch deep incisions in the beef roast, roughly 2 inches apart. Rub the roast with the seasoning mix, pushing some of the seasoning into the incisions.
- Add the sliced onions, broth, and wine to the bottom of your crock pot bowl. Place place the seasoned beef roast into the bowl over the onions.
- Set the crock pot to cook on low for 8-10 hours, until the beef is fork-tender.
- Remove the meat from the crock pot and shred it using two forks (or, slice it thinly against the grain). Return the meat to the crock pot along with ¼ c vinegar. Mix the meat with the juices and onions. Taste the meat and adjust the salt as desired. (At this point the meat can be kept warm over low heat for 1-2 hours, or it can simply be heated for an additional 10-15 minutes to heat through and serve immediately.)
Serving
- Serve the Italian beef on Italian hoagie buns. Top the shredded meat with Giardiniera.
Notes
**When choosing how much meat to make, remember that the roast will lose nearly half of its weight as it cooks.
This recipe was updated in Spring 2020.