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Slow cooker beef on crusty rolls with provolone cheese and one bite taken out; hand holding sandwich.

Slow Cooker Italian Beef

Yield: 10 Servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

Ingredients

  • 1 ½ cups low-sodium beef broth
  • 1 cup water (can replace with beef broth)
  • 1 teaspoon salt (see note)
  • 1 teaspoon coarsely ground black pepper (see note)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons garlic powder
  • 2 bay leaves
  • 3 to 5 pounds boneless chuck roast (see note)

Instructions 

  • In a liquid measuring cup or bowl, combine beef broth, water, salt, black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
  • Place roast in slow cooker and pour seasoning mixture over the meat. Turn the meat once or twice to coat in the mixture.
  • Cover, and cook on low for 8-9 hours or on high for 5-6 hours.
  • Remove bay leaves, and shred meat, discarding any fat. Toss the shredded meat with the juices in the slow cooker. Keep warm.
  • Serve as desired. We love serving the warm beef on rolls with Provolone cheese. To elevate the sandwiches, toast the inside of the rolls in butter and garlic seasoning before filling with meat and cheese.

Notes

Updated Note: this recipe has been on my website for almost 20 years. Over the years, I've reduced the salt in favor of adding salt, to taste, at the end, if needed. Also, I almost always use 2 1/2 cups beef broth instead of using broth + water. Final note, I also add 1 tablespoon beef bouillon paste to the spice mixture before pouring over the meat. It boosts flavor! 
Beef: I've found the meat is most tender using a chuck roast, arm roast, or rump roast.
Instant Pot Variation: this beef can be made in the Instant Pot. No adjustments to ingredients are necessary. Place the roast in the Instant Pot and pour the liquid/seasoning mixture in, turning the roast to coat. Cook on high pressure for 60-65 minutes for a 3-pound roast and around 75 to 80 minutes for a 5-pound roast. Let the pressure naturally release for at least 10 minutes. Follow the shredding and serving instructions in the recipe.