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Slow Cooker Chicago Style Italian Beef * *

Slow Cooker Chicago Style Italian Beef for Sandwiches

  • Cooking Time:

    8–9 hours on Low, and 1/2 — 3/4 hours on High
  • Servings:



4 lb. chuck roast
3 c. water
2 tsp. oregano
1 tsp. sesame seeds
2 beef bouil­lon cubes
3 pep­per­onci­ni pep­pers, seed­ed and sliced
1–2 onions, medi­um, sliced thin (option­al)
2 tsp. fen­nel seed
Salt and pep­per to taste
2 bell pep­pers, green, sliced and seed­ed
1/4 c. pep­per­onci­ni juice
1 to 2 beef broth, canned (if need­ed) (14 oz. size)
Hot crusty Ital­ian beef buns or hard rolls
1 bay leaf

Slow Cook­er Chica­go Style Ital­ian Beef for Sand­wich­es are the best. Great to serve for the per­fect foot­ball game, like the Super­Bowl!

  1. Place chuck roast and water in slow cook­er.
  2. Cov­er. Cook on Low for 8 to 9 hours, until meat is ten­der.
  3. Remove roast from the slow cook­er, and shred with two forks remov­ing all fat.
  4. Return shred­ded meat back to the slow cook­er. Add bay leaf.
  5. Com­bine oregano, sesame seeds, beef bouil­lon cubes, pep­per­onci­ni, onions, fen­nel seed (do not omit this), salt and pep­per, green pep­pers and pep­per­onci­ni juice from pep­pers.
  6. NOTE: If you need more broth than was in the slow cook­er, add 1 to 2 cans of beef broth to the meat.
  7. Cov­er. Cook for an addi­tion­al 30–45 min­utes on High to heat through.

With slot­ted spoon, serve on hot crusty Ital­ian beef buns or hard rolls, Chica­go Style! Pre­serve broth for dip­ping if you would like!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!



Slow Cooker Chicago Style Italian Beef for Sandwiches

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Maggie Perez
Maggie Perez

Hi Jenn,

I have a ques­tion regard­ing the above recipe. When do you add the onions and can I use beef broth in place of the water when cook­ing the beef?


Are those pep­pers spicy? I can’t han­dle spicy. I went to Petrillos’s in Chica­go and the pep­pers were not in the beef itself. Can those be omit­ted?


excuse me that is Por­til­los


No fla­vor at all!


It looks like car­rots and cel­ery in the pic­ture how­ev­er they are not list­ed in the recipe. Did you add them as well?


Made thses yes­ter­day and they were deli­cious. Instead of water I used beef stock. I also just added all the ingre­di­ents direct­ly into the slow cook­er for the full 8 hours. I thought it might be a lit­tle too spicy with the pep­pers and juice but it turned out to be just per­fect! Will be adding this to my recipe box!


We have a lukes Ital­ian beef here in Tuc­son. What you are show­ing in your pic­ture is exact­ly what I want to cook. Your ingre­di­ants you show does not include what is in the pic­ture. Do you have a receipe for what your pic­tures shows?????

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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