Crock Pot Italian Beef Sandwiches
These Pittsburgh style Crock Pot Italian Beef Sandwiches are a family favorite that shows up at every family event. Tender chuck roast is slow cooked in a rich, tangy tomato-based sauce with onions, celery, and seasonings until it’s fall-apart tender and easy to shred.
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Unlike Chicago-style Italian beef, this Pittsburgh-style version features a savory sweet-and-sour sauce that creates an incredibly flavorful sandwich when piled onto a soft roll and topped with melted provolone cheese. Whether you’re feeding a crowd on game day, planning an easy weeknight dinner, or looking for a make-ahead meal, these slow cooker Italian beef sandwiches are always a hit.
Crock pot Italian Beef Sandwiches are so easy, you just dump and go, no searing necessary. The meat is melt-in-your-mouth juicy and flavorful. It’s the perfect recipe for a weeknight dinner as well as a large party.
If you love crock pot sandwich recipes, try my BBQ Pulled Pork Sandwiches, Dill Pickle Chicken Sandwiches, French Dip Sandwiches, and Easy Shredded BBQ Chicken Sandwiches.
What Makes This Italian Beef Sandwich Different?
Some recipes for crock pot Italian Beef Sandwiches include pepperoncini’s, dry Italian salad dressing mix, or giardiniera. But the western Pennsylvania version (specifically Pittsburgh) is cooked in a red sauce containing chili sauce, celery, onion, and seasoning. It results in a mouthwatering sandwich!
When I was growing up I remember this recipe being served in giant chafing dishes at every large family gathering. Italian beef sandwiches were a staple at large get togethers because they were easy to make, they fed a crowd, and everyone loved them!
Ingredients
- 6- 7 quart Crock Pot
- Chuck roast– or a rump roast or pot roast style meat
- Celery stalk , finely chopped
- Onion
- Ketchup– gotta be Heinz!
- White vinegar
- Seasonings- salt, pepper, oregano, garlic powder, Italian seasoning
- Water
- Chili sauce-I prefer the Heinz brand
- Worcestershire sauce
- Provolone cheese slices, for serving
- Sandwich rolls, for serving
- Meat claws or large forks for shredding
How To Make Crock Pot Italian Beef Sandwiches
This is a dump and go type of dish! It’s as easy as throwing all the ingredients in the crock pot and turning it on! You can sear the beef, if you prefer, but it’s not necessary. Save yourself the extra step. 😉
- Prep: Place the chuck roast in the crock pot. Season generously with salt and pepper. Place the onions and celery on top. Whisk together the water, seasonings, worchestershire sauce, and chili sauce and pour over the beef
- Cook: Cook on low for 7- 8 hours until the beef is tender. You can cook on high for 3-4 hours, but I highly recommend cooking on low, if possible. This will yield the most tender meat. Check your roast at 7 hours. If it shreds easily, it’s ready! If not, continue cooking another hour.
- Serve: Using the meat claws or two forks, shred the beef and return it to the pot and mix with the juices. Serve the shredded beef on buns with a slice of provolone cheese
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Storage
- Cool the beef completely. Store the beef in an air tight container up to 5 days in the refrigerator. Reheat in a pot on the stove or in the microwave.
- Freeze the cooled beef up to 2 months. Thaw in the refrigerator over night, microwave or heat on the stove.
Freezer Prep Instructions
- Prepare the Ingredients: Slice the beef roast into large chunks (if desired for easier shredding later). Add the beef, celery, and onions, to a large freezer-safe bag or container.
- Add the Seasonings and Broth:
Add in the ketchup, vinegar, all seasonings, chili sauce, and Worcestershire sauce. - Label and Freeze: Seal the bag tightly, removing as much air as possible. Label with the recipe name, date, and cooking instructions (see below).
Freeze flat for easy storage. The mixture can be frozen for up to 3 months.
Thaw & Cook
- Thaw: Transfer the freezer bag to the refrigerator to thaw overnight (about 24 hours).
- Add to Crock Pot: Pour the thawed contents into your slow cooker. Give it a quick stir to mix everything together.
- Cook: Low: 7-8 hours High: 4-4 1/2 hours
Cook until the beef is tender and easy to shred with a fork. - Shred and Serve: Shred the beef directly in the slow cooker and stir it into the juices.
- Serve the Italian beef piled onto sandwich buns with a slice of provolone cheese.
FAQ’s
What makes Pittsburgh-style Italian Beef Sandwiches different?
Unlike Chicago-style Italian beef sandwiches, which are often made with pepperoncini peppers and giardiniera, Pittsburgh-style Italian beef is slow cooked in a savory red sauce made with chili sauce, ketchup, onions, celery, and seasonings. The result is a sweet, tangy, and incredibly flavorful shredded beef sandwich.
What cut of beef is best for Italian Beef Sandwiches?
Chuck roast is the best choice because it becomes tender and easy to shred after cooking low and slow in the crock pot. Rump roast or pot roast can also be used with great results.
Can I make these Italian Beef Sandwiches ahead of time?
Yes! In fact, the flavor gets even better after a day in the refrigerator. Make the beef up to 2 days ahead, store it in the cooking juices, and reheat before serving.
Can I freeze Italian beef?
Absolutely. Allow the shredded beef and sauce to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What kind of rolls should I use?
Soft hoagie rolls, Italian sandwich rolls, or sturdy hamburger buns all work well. The beef is very juicy, so a heartier roll will hold up best.
What cheese goes on Italian Beef Sandwiches?
Provolone cheese is the traditional choice and pairs perfectly with the rich beef and tangy sauce. Mozzarella, Swiss, or white American cheese are also delicious options.
Can I cook Italian beef on high instead of low?
Yes. Cook on HIGH for 3½ to 4 hours or LOW for 7 to 8 hours. Cooking on low generally produces the most tender, fall-apart beef.
How do I serve Italian Beef Sandwiches for a party?
This recipe is perfect for feeding a crowd. Keep the shredded beef warm in the slow cooker on the “Warm” setting and let guests build their own sandwiches with provolone cheese, sautéed peppers and onions, or extra sauce.
What side dishes go well with Italian Beef Sandwiches?
These sandwiches pair well with potato salad, macaroni salad, coleslaw, baked beans, pasta salad, french fries, potato chips, or a simple green salad.
How long do leftovers last?
Store leftover beef in an airtight container with some of the cooking juices in the refrigerator for up to 5 days. The beef stays moist and reheats beautifully for easy lunches and dinners.
Can I add peppers to this recipe?
Yes! While traditional Pittsburgh-style Italian beef doesn’t typically include pepperoncini peppers, you can add sliced sweet peppers, banana peppers, or sautéed bell peppers when serving if desired.
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Get the Cookbook →Try These Delicious Crock Pot Recipes
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Crock Pot Italian Beef Sandwiches
Equipment
Ingredients
- 4 pound chuck roast or rump roast/pot roast
- 1 celery stalk finely chopped
- 1 large onion chopped
- 1 cup ketchup
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 12 ounce bottle chili sauce
- 1 tablespoon Worcestershire sauce
- Provolone cheese slices
- Sandwich rolls for serving
Method
- Place the chuck roast in the crock pot. Season generously with salt and pepper. Place the onions and celery on top. Whisk together the water, seasonings, worchestershire sauce, and chili sauce and pour over the beef
- Cook on low for 7- 8 hours until the beef is tender. You can cook on high for 3-4 hours, but I highly recommend cooking on low, if possible. This will yield the most tender meat. Check your roast at 7 hours. If it shreds easily, it’s ready! If not, continue cooking another hour.
- Using the meat claws or two forks, shred the beef and return it to the pot and mix with the juices. Serve the shredded beef on buns with a slice of provolone cheese
Nutrition
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Such an easy recipe! I topped the meat with sautéd peppers and onions then put the sauce in dipping dishes (think French dip).
Used Swiss cheese because we didn’t have provolone and it came out perfect. Will definitely make this again!
That sounds amazing!