Italian Beef in a Bucket

Italian Beef in a Bucket

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Lovesmurfs 6

"Italian beef prepared with pantry ingredients. This is wonderful for Super Bowl and parties! Adjustable according to how spicy you like it. I serve it on sub rolls with mozzarella cheese."
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18 h 5 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the roast in a 3 1/2 quart slow-cooker, and add the pickled mixed vegetables, pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don't want to stay up until midnight to turn it on).
  2. To serve, remove roast from the slow cooker. If necessary, slice it for sandwiches, but it usually just falls apart. Place the pickled vegetables and pepperoncini in a bowl to serve along with the meat.


  1. 106 Ratings

Most helpful positive review

This is almost the same beef that I have made for years. I'm not sure about the "pickled" giardinera (yuk) I use regular hot or mild giardenera drained, but not rinsed (it takes away from the f...

Most helpful critical review

Great taste as far as the au jus but DON'T use rump roast, ew. Not sure which roast to use, will try others.

This is almost the same beef that I have made for years. I'm not sure about the "pickled" giardinera (yuk) I use regular hot or mild giardenera drained, but not rinsed (it takes away from the f...

This is a very good recipe, be sure you cook it the full 18 hours. Then remove the meat, refrigerate the juice overnight and skim off the fat. Then the next day you can either slice or shred th...

This recipe is awesome! When I make it, I use hot giardinera and do not drain oil. Also instead of whole pepperoncini, I use Vlasic hot pepper rings, drained. It turns out good and spicy ! Meat ...

This always gets rave reviews whenever I take it to pitch-ins! I use the Mild Giardinia Mix packed in olive oil found in the Italian section of the grocery store (what the recipe calls pickled ...

My family enjoyed this. Next time though, I don't think I'm going to add the veggies, but I will add the peppers. I'm not really sure why the veggies were included. They don't look very appetiz...

This came out great. I followed some of the suggestions and added 4 cloves of garlic, sliced and a bag of frozen pearl onions that were languishing in my freezer and I'm glad I did. My husband...

This was so simple to make and turned out excellent. I made this for a few friends and thier kids for dinner and everyone loved it and requested that I make it again soon!

I used MC_MA_OF_3's recommendations (left out the onions, though). It was my first time using a crockpot (bridal shower gift)... I'm hooked!! We had my parents over to watch the Lions (lose), ...

Very yummy! I omitted the mixed vegetables and used only half the pepperoncini (hot style) and added 6 oz. sweet roasted red peppers and 8 oz. hot pepper & olive giardiniera and the juices/oils...

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