If you’re looking for a simple, hearty meal that can feed a crowd, look no further than this Spicy Crock Pot Italian Beef Recipe. This dish features tender, flavorful beef simmered in a spicy broth, perfect for sandwiches or served over rice. The best part? It cooks itself in a crock pot, allowing you to enjoy your day while the flavors blend together.
Why Make This Recipe
Making Spicy Crock Pot Italian Beef is an excellent way to enjoy a delicious meal without spending hours in the kitchen. It’s perfect for busy weeknights or lazy weekends. The combination of beef, pepperoncini peppers, and Italian dressing creates a savory and spicy flavor profile that everyone will love. Plus, it’s easy to customize with your favorite toppings and sides!
How to Make Spicy Crock Pot Italian Beef
Ingredients:
- 2-3 lbs. eye of round roast (lean beef roast)
- 1 (7 oz.) jar sliced pepperoncini peppers
- 1 package dry Italian dressing mix (around 0.7 oz.)
- 2 cups water
- For serving: hoagie rolls, sliced provolone cheese
Directions:
- Trim excess fat from the roast and place it in a large slow cooker.
- In a medium bowl, add the pepperoncini (with the juice), Italian dressing mix, and water. Stir to combine.
- Pour the mixture over the roast in the slow cooker.
- Cover and cook on low for 8 hours, or high for 4 hours.
- Transfer the roast to a plate (leaving the juices in the slow cooker). Let it rest for 10 minutes. Turn the slow cooker to the warm setting or the lowest setting.
- Shred the beef using two forks to pull the meat apart. Add the shredded beef back into the broth and pepperoncini mixture in the slow cooker.
- Serve on hoagie rolls.
How to Serve Spicy Crock Pot Italian Beef
Serve the spicy beef on hoagie rolls, topped with slices of provolone cheese. You can also add some pickles or hot peppers if you like it extra spicy. This dish pairs wonderfully with a side salad or some crispy fries for a complete meal.
How to Store Spicy Crock Pot Italian Beef
If you have leftovers, store them in an airtight container in the refrigerator. The beef will last for about 3-4 days. For longer storage, you can freeze the shredded beef in freezer-safe bags for up to three months. Just make sure to defrost it in the refrigerator before reheating.
Tips to Make Spicy Crock Pot Italian Beef
- Feel free to adjust the amount of pepperoncini peppers to control the spice level.
- You can add some sliced onions or bell peppers to the slow cooker for extra flavor.
- If you prefer a thicker sauce, try mixing in a little cornstarch slurry towards the end of cooking.
Variation
For a different twist, you can use a pork roast instead of beef. The flavors will still be amazing, and you’ll get a different texture that many people also enjoy!
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like chuck roast or brisket, but eye of round roast is a lean option that works well.
2. How spicy is this dish?
The level of spice depends on the amount of pepperoncini you use. If you prefer milder flavors, you can reduce the number of peppers.
3. Can I make this dish ahead of time?
Absolutely! This recipe is great for meal prep. You can make it a day in advance and simply reheat it before serving.
Spicy Crock Pot Italian Beef
Ingredients
Main Ingredients
- 2-3 lbs. eye of round roast (lean beef roast) Trim excess fat before placing in the slow cooker.
- 1 jar sliced pepperoncini peppers (7 oz.) Use with juice for added flavor.
- 1 package dry Italian dressing mix (around 0.7 oz.) Adds savory flavor to the broth.
- 2 cups water To combine with the dressing mix and peppers.
For Serving
- As needed hoagie rolls For serving the beef.
- As needed sliced provolone cheese Optional topping for the hoagie.
Instructions
Preparation
- Trim excess fat from the roast and place it in a large slow cooker.
- In a medium bowl, add the pepperoncini (with the juice), Italian dressing mix, and water. Stir to combine.
- Pour the mixture over the roast in the slow cooker.
Cooking
- Cover and cook on low for 8 hours, or high for 4 hours.
- Transfer the roast to a plate (leaving the juices in the slow cooker). Let it rest for 10 minutes.
- Shred the beef using two forks to pull the meat apart. Add the shredded beef back into the broth and pepperoncini mixture in the slow cooker.
Serving
- Serve on hoagie rolls topped with slices of provolone cheese, and optionally add pickles or hot peppers.
