Italian Beef Sandwiches (Slow Cooker, Stovetop, or Instant Pot)

Italian Beef can be prepared in a sluggish cooker, immediate pot, or burnt on your stovetop and prepared in the oven. There is very little prep time prior to it cooks low and sluggish with your preferred Italian spices for tender, juicy beef your whole household will like.

Italian Beef on a hoagie roll with peppers and onions.

We like absolutely nothing more than a dish with alternatives: sluggish cooker, immediate pot, or range top. If you’re like us and have all of the specialized home appliances, then you can choose and choose which cooking technique is most hassle-free for your household. If you aren’t into the single usage kitchen area gizmos, we are here for you in this dish too with stovetop and oven directions. No matter how you prepare this Italian Beef, it is going to be scrumptious! 

  • Topping Recommendations for Italian Beef Sandwiches:

    This sandwich actually is remarkable with no included garnishes — simply the meat and peppers on a scrumptious sub roll. Nevertheless, an absolutely appropriate topping to this sandwich is a couple pieces of provolone cheese.

  • Bread Suggestions:

    Homemade hoagies are our personal favorite, but any roll would work with this. If we can’t have a hoagie, we love a good crusty sandwich roll.

  • What is Giardiniera?

    Chicago-style Giardiniera is a blend of pickled and marinated veggies. It typically includes cauliflower, bell peppers, celery, and carrots, though you can sometimes find others peppers and gherkins as well. You should be able to find this in your local grocery store near the pickles.

  • Roast Suggestions:

    For the most tender and flavorful beef, you will want to use a chuck or a rump roast. These are traditionally less expensive cuts of meat, and should be easily found in the meat section of your grocery store.

  • Storage and Reheating Instructions:

    Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat single servings in the microwave in 30 second increments until warmed through.

  • Freezer Instructions:

    We recommend portioning out your meat by the pound (or less). Store in quart sized freezer bags for up to 3 months. When ready to use, thaw in your refrigerator overnight.

If you like this recipe, you may be interested in these other delicious sandwich recipes:

Italian Beef sandwich on a hoagie roll.
Italian Beef on a hoagie roll with peppers and onions.

Italian Beef can be cooked in a slow cooker, instant pot, or seared on your stovetop and cooked in the oven. There is minimal prep time before it cooks low and slow with your favorite Italian spices for tender, juicy beef your entire family will love.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes


  • 2 tablespoons vegetable oil
  • 3 to 5 pound beef chuck roast
  • 1 large yellow onion sliced
  • 2 cups beef broth
  • 16 ounces Giardiniera , divided (Chicago-style Italian pepper mix)
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 hoagie rolls



  • Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.

  • Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.

  • Once seared, remove from heat and top with onion pieces. Pour in beef broth and half of the Giardiniera peppers and juices.

  • In a small bowl, stir together oregano, garlic powder, onion powder, sugar, parsley, basil, salt, and pepper. Sprinkle over the top of the roast.

  • Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.

  • Shred meat and serve on hoagie rolls (toasted or untoasted) and top with remaining Giardiniera peppers.



  • Follow this recipe as directed, however instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Once burnt, add in liquids, peppers, and seasonings. Prepare on high pressure for 60 minutes, followed by a 15-minute natural release. Then, change the release valve to the venting position. Get rid of cover when steam has actually stopped coming out.

Serving: 1sandwich | Calories: 636kcal | Carbohydrates: 64g | Protein: 42g | Fat: 40g | Hydrogenated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Salt: 2218mg | Potassium: 702mg | Fiber: 2g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 6mg

Jobber Wiki author Frank Long contributed to this report.