Slow Cooked Italian Beef

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slow cooked italian beef - PINTEREST

These Slow Cooker Italian Beef Sandwiches (or Sliders) are the best recipe you'll ever taste in a crockpot . . . seriously. If you haven't made these before you really need to add them to your menu this week ~ I promise you'll be so glad you did!


I have a problem. Every single time that I see a shoulder roast at anything near a decent price, I just have to make these Slow Cooked Italian Beef Sandwiches! I know I should be way more creative, spend hours visiting Pinterest looking for something else to cook with that bargain beef, and then spend hours cooking it up. But since this beef tastes perfect as you taste-test it right out of Mrs. Potts, even better as you enjoy it on a sandwich at dinner time, and is best for leftovers the next day, I figure you'll humor me on this one more time. Seriously, what other recipe does that for you?

If you haven't made this one yet, try it out for me . . . I'd love to hear what you think! And, if you're worried about it being a little too spicy, you can drastically reduce the spiciness by carefully removing the peppers after cooking without letting them open, and using a turkey baster to remove about half of the juices while it simmers in the Au Jus mix. I promise. . . you'll be glad you made this one!

Slow Cooked Italian Beef Sliders


  • 2-3 lb. Beef Shoulder Roast On Sale $3.99 at Publix
  • 1 jar Pepperoncini Peppers
  • 1 Package AuJus Seasoning Mix Use Publix brand, about $.49 each
  • Hoagie Rolls


  1. Trim fat from roast. Place roast in crock pot, cover with pepperoncini peppers (in liquid).
  2. Cook 7-8 hours on low. Remove peppers (I usually save the jar in the morning and put the peppers back in it to throw them away in).
  3. Shred beef and mix in AuJus Seasoning. If you want it to make it a little less spicy, drain about half the liquid using a turkey baster.
  4. Cook another 30 minutes on low in crock pot. Serve on hoagie rolls.


Looking for more slow cooker recipes to add to your menu plan this week? Here you go . .  


This post is linked to Crock Pot Ladies Slow Cooker Saturday. Thanks for the opportunity to link up! 

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  1. I just found your site through a link on Pinterest for this recipe and I am so happy to have found you! I am going to try this recipe tomorrow and just had a quick question. When I mix in the Au Jus seasoning packet, do I prepare the Au Jus first by adding the water like the packet says, or do I just dump the powdered seasoning into the crockpot without adding the water. I know this might be a really silly question….but I’m not a very good cook….LOL!! Thanks for your help!

    • Hi Stacy! I”m so glad you found PPP 🙂

      Okay, just add the dry Au Jus seasoning to the juices and you’ll be all set. I promise you can’t mess this one up and am betting you will love it ~ it was one of the first recipes I ever tried when I was learning to cook and it’s always a crowd pleaser! Let me know how it goes. 🙂

  2. Alright, you win. Next time I find beef shoulder roast on sale this is on the meal plan! What’s a decent price to look for??

  3. i was not able to find a beef shoulder roast in big enough size so i bought a sirloin tip roast. would I still cook for the same amount of time?

  4. Do you think this would work with a london broil..since that is what I have in my freezer now? ty

  5. Lynette Hershberger says

    Could probably also use a homemade Au Jus seasoning mix – a good recipe for this is at

  6. Angela Mesler says

    I make something very similar to this. I toss in a handful of Italian seasoning too. And I put provolone cheese on the hoagies. I use the liquid to make a gravy for fries. So good!

  7. Lauren Rae Adkins says

    I seen a recipe very similar to this awhile back. Only difference is that you also add a stick of butter and package of dry ranch dressing mix. We always just ate it by itself. I never thought of it as italian beef. But, we love it and I'm sure I'll be making it again soon. Next time, we'll try it as sandwiches with provolone cheese like someone else commented!

    • Yes, I have that recipe also with the stick of butter and Ranch dressing, it’s called Mississippi Roast.
      Always a family favorite, and great with mashed potatoes.
      I’ll have to try the sandwiches… good idea.

  8. Up here it is Mozerella cheese and the sweet peppers which are cooked in some olive oil and butter

  9. Um, with no Italian seasoning it doesn't sound very Italian to me…

    My aunt Toni would be appalled!

  10. the one I used was using a package of Dry Italian dressing mix instead of the aujus. I think both would be dynamite myself.

  11. Maryanna Foster says

    Laurie, I just found you and this sounds so GOOD!!! my problem is, my husband and I do not like HOT SPICEY food. What could I use to replace the pepperoncini peppers? Am anxious to hear from you.

    • Hi Maryanna – I’m so glad you’re here! My kids don’t like spicy stuff either, so we’ve been able to REALLY reduce the spiciness by removing all the juice AFTER it’s cooked but before breaking up the meat (use a turkey baster), and then adding in the Au Just packet along with enough hot water to replace the liquid you removed. It really settles it down so much – I’m not a huge fan of really spicy food either but we just love it! 🙂

  12. Christy Nicoll Johns says

    I have a better tasting recipe – 3# thinly sliced roast beef from deli. Mix 1 lg jar pepperoncinis (either mild or hot), 1 can beer, 1 large carton beef broth, 1 envelope Italian seasoning. Layer in crock pot, starting with liquid mix. Cook on low 4 hours. I use Italian loaf bread sliced into 4 "buns" per loaf. To serve, slice bun, dip into broth, add meat and peppers, top with slice of provolone.

  13. Christy Nicoll Johns says

    Use the mild peppers – they really are not very hot.

  14. Don’t get rid of the peppers! Slice and serve on sliders.


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