Making Italian beef in a slow cooker is done by placing a beef roast and seasonings into the slow cooker and cooking the beef on low for 10 to 12 hours or until the meat shreds easily with a fork. The shredded beef is served on rolls or buns with the pan drippings on the side. Traditionally, pepperocini peppers are served with the sandwiches.
Place the beef roast into the slow cooker. Pour 1 bottle of Italian salad dressing over the roast. Sprinkle 1/4 cup of brown sugar over the roast, cover, and cook on low for 10 to 12 hours. After the beef is cooked, shred it, and return it to the slow cooker. Add 2 teaspoons of Italian seasoning to the crock pot, and stir. Remove the beef from the slow cooker with a slotted spoon. Serve the beef on buns or rolls with the sauce from the crock pot on the side for dipping.
An alternative recipe calls for placing the beef roast into the slow cooker and adding 3 packages of Italian dressing mix and 1 cup of water. Cook the roast on high for six hours or until the meat can be easily shredded. Return the meat to the slow cooker, and add 1 16-ounce bottle of pepperoncini peppers, drained. Add the juice from the pepperocini peppers as desired. Serve on buns with additional peppers on the side, if desired.