Slow Cooker Italian Beef w/ Homemade Giardiniera

Course Entree, Party Food
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 -10
Author Amber Forbes, Slim Pickin's Kitchen


For the Slow Cooker Italian Beef:

  • 1 3-5lb boneless chuck roast
  • 1 tbsp Italian Seasoning dry herb combo of basil, oregano, marjoram, etc
  • 5 cloves fresh garlic or 2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup beef stock
  • 1 cup dry red wine optional, just use another cup of broth if not using wine
  • 3 tbsp chopped pepperocinis
  • 1/4 cup pepperocini juice from jar of pepperocinis
  • For serving: hoagie or slider rolls & freshly grated Parmesan cheese

For the Homemade Giardiniera:

  • 2 tbsp red wine vinegar
  • 2 tbsp pepperocini juice from jar
  • 1 tsp Italian seasoning
  • 1 clove garlic minced or grated
  • 1 tsp sugar optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 2 cups finely chopped veggies any combo of carrots, celery, sweet onion, cauliflower, bell pepper
  • 2-3 tbsp pickled jalapenos finely chopped
  • 2-3 heaping tbsp pepperocini rings
  • 2 tbsp freshly chopped parsley optional


For the Slow Cooker Italian Beef:

  • In a small bowl, stir together Italian seasoning, garlic, onion powder, salt, pepper & olive oil.
  • Rub the mixture all over the beef and place beef in crock pot. Add stock, red wine, pepperocinis and juice, cover, and cook on low for 8-10 hrs.
  • Remove beef from juice, shred with two forks, remove and discard any fat or grissle, and place the shredded beef back in the juice in the slow cooker.
  • Serve Italian beef warm on Amoroso or slider rolls (or mashed cauliflower) and top w/ Homemade Giardiniera and freshly grated Parmesan cheese.

For the Homemade Giardiniera :

  • In a large bowl, stir together vinegar, pepperocini juice, Italian seasoning, garlic, sugar, salt & pepper then slowly whisk in the olive oil until well blended.
  • Add chopped veggies, jalapenos, pepperocinis, and parsley to the dressing and toss to coat.
  • Allow veggies to marinate until ready to serve. Serve cold on top of warm Italian Beef.