Slow Cooker Chicago Italian Beef Sandwiches

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Italian beef is a legendary Chicago sandwich for a reason. It features tender, slow-cooked roast beef simmered in an au jus infused with herbs and spices, piled high on a French roll, and topped with giardiniera. This slow cooker Italian beef recipe is easy to make at home, and the flavor rivals anything you'll find in a restaurant.

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Italian beef sandwich piled high with tender roast beef on a French roll, topped with pickled giardiniera on a wooden board with au jus to dip

A Chicago Classic

Long before The Bear hit TV screens, the Italian beef sandwich reigned as Chicago’s most beloved sandwich. While there’s some debate over who invented it, Italian beef sandwiches have been a Windy City favorite since the early 1900s. They’re so iconic that when someone in Chicago is ill or recovering, friends often deliver a pot of Italian beef and a bag of French rolls to their doorstep—the ultimate comfort food.

Italian Beef Etiquette

Ordering Italian beef at a restaurant comes with its own set of choices and strong opinions. Here’s a quick breakdown:

Hot or Sweet? This refers to the type of giardiniera topping the sandwich. Hot includes spicy pickled vegetables, while sweet uses milder ones.
Dry, Wet, or Dipped?
- Dry: Meat comes out of the au jus, lightly drained, and placed in the roll. No soggy bread here.
- Wet: Meat is placed in the roll with a generous splash of au jus to soak into the bread.
- Dipped: The whole sandwich is dunked into the au jus for maximum flavor (and mess!).
Cheese? Traditionally, cheese isn’t part of an Italian beef sandwich, but some (like my kids) love it with provolone or mozzarella cheese.

My go-to order (this is a hill I am willing to die on as the best way to eat an Italian beef sandwich): Hot and wet, or with a side of au jus for dipping each bite.

Why You’ll Love This Recipe

Crock pot Italian beef sandwiches are not only incredibly delicious but also easy to prepare. While traditional Italian beef is slow-cooked, thinly sliced, and returned to the au jus, this recipe skips the slicing. The beef roast cooks until fall-apart tender, making shredding a breeze. Of course, you can slice it if you prefer the classic texture, but trust me—shredded beef is just as satisfying. There isn't a bad time for a tender beef sandwich so enjoy this on game day or any time you want a super comforting and savory sandwich.

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A Chicago Classic
Italian Beef Etiquette
Why You’ll Love This Recipe
Ingredients
Instructions for Slow Cooker Italian Beef
Options
Variations of Slow Cooker Italian Beef Sandwiches
Equipment
Storage
Chicago Italian Beef Hot Tip
FAQ
Related Beef Recipes
Recipe
Food safety
Reviews

Ingredients

Roast beef, beef stock, herbs and spices, pepperoncini, French rolls and giardiniera on a white marble backdrop.

Boneless chuck roast, bottom round, or rump roast - 4 to 5 lb. roast
Bread - Crusty rolls; either French rolls or hoagie rolls
Beef stock
Garlic cloves
Pepperoncini - The acidity of the pickled peppers is imperative to Italian beef. If you want to keep it really mild, use mild banana peppers instead.
Worcestershire sauce
Italian seasoning herbs & spices - coriander, smoked paprika, basil, oregano, thyme, onion powder, fennel and bay leaf
Giardiniera - hot or sweet (mild)

See the recipe card for quantities.

Instructions for Slow Cooker Italian Beef

This recipe couldn't be more simple. Simply sear, dump and let it go!

Chuck roast browning on both sides in cast iron skillet.

1 - Sear the Roast: Season the meat with salt and pepper. Heat avocado oil (or another neutral, high-smoke-point oil) in a large skillet. Sear both sides of the roast for 3-4 minutes until browned.

Seared roast beef in a slow cooker with pepperoncini

2 - Add to Slow Cooker: Transfer the seared roast to the slow cooker. Add pepperoncini, Worcestershire sauce, bay leaves, and all the herbs and spices.

Seared roast beef, pepperoncini, beef stock, herbs and spices in a slow cooker on a white marble countertop

3 - Add Stock and Cook: Pour in the beef stock. Cover and cook on low for 8-10 hours, or until the beef is fall-apart tender. Discard bay leaves before shredding or slicing the beef.

Two slow cooker Italian beef sandwiches sitting on butchers paper on a wooden cutting board with a ramekin of au jus and a jar of giardiniera.

4 - Assemble Sandwiches: Pile the beef onto French rolls, add giardiniera, and serve. Enjoy!

Hint: I like Marconi's Chicago style giardiniera if I don't have time to make it myself. If I do have time, this recipe from Chili Pepper Madness is (*chef's kiss*) fantastic.

Options

Bread - Stick with traditional French rolls or Italian hoagie buns for authenticity. A pile of leftover Italian beef on top of mashed potatoes is nothing to be mad at.
Beef stock - use homemade, boxed or my favorite shortcut, Better Than Bouillon. You can find it in almost any grocery store.
Dry Brine: If you plan ahead, dry brine the roast for 24-48 hours. Pat it dry, sprinkle generously with salt, and refrigerate uncovered on a wire rack. This enhances flavor and tenderness.

Italian beef sandwich on a blue and white plate with a ramekin of au jus placed on a wooden cutting board with a jar of giardiniera in the background

Variations of Slow Cooker Italian Beef Sandwiches

Sweet & spicy - Combine mild and hot giardiniera or add extra pepperoncini or banana pepper rings.
Cheesy - Though not traditional, add melted mozzarella or provolone for a cheesy twist.

Equipment

Slow Cooker: My most-used small appliance. This is the slow cooker I have now and I love it. _{This post contains affiliate links.}

Storage

Refrigerator: Store leftovers in an airtight container for 3-4 days. This Italian beef sandwich recipe is truly even better the next day after it's had time to sit in the juices overnight and soak up every bit of flavor.
Freezer: Freeze the beef with au jus in a freezer bag for up to 3 months.

An Italian beef sandwich on parchment paper on top of a wooden cutting board with more sandwiches and a jar of giardiniera in the background

Chicago Italian Beef Hot Tip

Finish off your meal with another Chicago favorite for dessert. Blend a thick slice of my Chocolate Cinnamon Bundt Cake with a scoop of vanilla ice cream and a splash of milk to make a copycat version of Portillo's famous chocolate cake shake.

FAQ

Can I use an envelope of dry Italian dressing mix?

Yes! As a shortcut, you can substitute the herbs and spices with a packet of Good Seasons Zesty Italian Dressing Mix. The homemade spice blend is better, but this works in a pinch.

Can I make this in an Instant Pot?

Absolutely! Pressure cook the roast instead of slow cooking it. Cut the roast into 3-4 large chunks and cook for 60-90 minutes, depending on size. Ensure it’s fall-apart tender.

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