Spicy Crock Pot Italian Beef
A simple and hearty meal featuring tender beef simmered in a spicy broth, perfect for sandwiches or served over rice.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to three months. Adjust the amount of pepperoncini for desired spiciness. Add sliced onions or bell peppers for additional flavor.