Italian Beef

Rachel 0

"One of my family's favorites. This roast falls apart in the slow cooker to make the most delicious roast beef sandwiches. We serve it on hearty rolls or baguettes with provolone cheese and jus on the side for dipping. Italian Dip sandwhiches, anyone?"


15 h 10 servings
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. Rub roast with black pepper and dry onion soup mix (reserving any exess soup mix).
  2. Place roast, any exess dry onion soup mix, italian seasoning, fennel seed, and bay leaf in slow cooker.
  3. Add enough water or beef broth/stock to cover the meat (I use a carton of stock, then top it off with water).
  4. Set the cooker on low and cook for at least 12 and up to 14 hours (the longer the better) until the meat is tender and can be pulled or shredded with a fork.
  5. Remove the roast and shred the meat, then place the meat back in the cooker with the jus to keep it warm and moist.
  6. Serve on sturdy bread with provolone cheese and the juices on the side for dipping.
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