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Italian Crockpot Beef

A hands-off slow cooker recipe that transforms a few simple ingredients into tender and zesty beef, perfect for sandwiches or wraps.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 7 hours
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Boneless beef chuck eye roast A good cut for slow cooking.
  • 1 bottle Zesty Italian dressing Acts as a marinade and cooking liquid.
  • 1 can Sweet and hot salad peppers, undrained Adds flavor and contrast.
  • 1 cup Grated Parmesan cheese For flavor and creaminess.
  • 6 buns Sandwich buns For serving the beef.
  • 6 slices Provolone cheese Melted on top of the beef.

Method
 

Preparation
  1. Place the boneless beef chuck eye roast directly into the bottom of a 6-quart slow cooker.
  2. Pour the zesty Italian dressing evenly over the beef.
  3. Add half of the sweet and hot salad peppers and half of their juice, reserving the rest for serving.
Cooking
  1. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 4 hours.
  2. About an hour before the cooking finishes, remove most of the liquid from the slow cooker and shred the beef with two forks.
  3. Sprinkle the grated Parmesan cheese over the shredded beef and stir it in.
  4. Let everything sit together in the slow cooker for 30 to 60 minutes.
Serving
  1. Serve the shredded beef on sandwich buns, topped with provolone cheese and reserved sweet and hot peppers.

Notes

For variations, try adding crushed red pepper flakes for heat or serve in tortillas for beef wraps. Store leftovers in an airtight container for up to 4 days, or freeze for 3 months.