Description
This Italian Crockpot Beef recipe by Melissa Williams is the ultimate solution for a flavorful, hassle-free meal. With just a few simple ingredients and minimal prep, you can enjoy tender, zesty beef that’s perfect for sandwiches or a hearty family dinner. The slow cooker does all the work, making it ideal for busy days while still delivering a rich Italian-inspired taste that everyone will love.
Ingredients
- 2–3 pound boneless beef chuck eye roast
- 1 cup zesty Italian dressing
- 12 ounce sweet and hot salad peppers, undrained
- ¼ cup grated Parmesan cheese
- 6–8 sandwich buns
- Provolone cheese
Instructions
- Place the beef in the bottom of a 6-quart slow cooker.
- Pour the Italian dressing over the beef.
- Add half of the sweet and hot salad peppers along with half of the juice, reserving the rest for later.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- About an hour before cooking is complete, remove most of the liquid and shred the beef directly in the slow cooker.
- Stir in the grated Parmesan cheese, cover, and let the flavors combine for 30-60 minutes.
- Serve the shredded beef on sandwich buns, topped with provolone cheese and the reserved peppers.
Notes
- Serving Ideas: Serve on buns with provolone for sandwiches, over pasta for a hearty Italian dinner, or in tortillas for a beef wrap.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Shredded beef can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently in a slow cooker, skillet, or microwave, adding a splash of beef broth if needed to keep it moist.