Slow Cooker Italian Shredded Beef Sliders

If you’re looking for the ultimate game day food, look no further! These Slow Cooker Italian Shredded Beef Sliders are so easy to make and knock-your-socks-off good!

These epic sliders are inspired by one of my husband Clayton’s favorite sandwiches, the “Italian Dip” from Bobbie’s Restaurant in Dallas. It’s a mouthwatering, tender Italian beef sandwich that feels like a fun twist on a classic French Dip. I’ve recreated it with an easy slow-cooker version at home, and they turned out incredibly delicious! Clayton couldn’t stop raving about them — definitely one of his favorite things I’ve made in a while.

These Slow Cooker Italian Shredded Beef Sliders are packed with flavor and perfect for feeding a crowd! The slow cooker handles all the work, making the beef tender and flavorful, while assembling the sandwiches is a breeze. Just be sure to serve them immediately — they’re incredibly juicy and best enjoyed fresh!

ingredients:

• Yellow Onion
• Garlic
• Tomato Paste
• Jar of Sliced Hot Banana Peppers
• Low-Sodium Beef Broth
• Italian Seasoning
• Boneless Chuck Roast
• Kosher Salt
• Black Pepper
• All-Purpose Flour
• Extra Virgin Olive Oil
• Slider Buns
• Provolone Cheese
• Hot Giardiniera optional

Step-by-step:

Step one: prepare the sauce

In the bottom of a slow cooker, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Set aside.

Step two: season the roast

Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.

step three: brown the roast

Heat the oil in a large skillet over medium-high heat. Add the roast and brown on both sides until a golden-brown crust forms.

step four: add the roast and the sauce to the slow cooker

Nestle the meat into the slow cooker, cover and cook on high for 6 hours, or low for 8 to 10 hours, or until the meat is cooked through and fall apart tender.

Step five: shred the meat and leave the slow cooker on “warm”

Transfer the meat to a baking sheet and shred using two forks. Transfer back to the slow cooker and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

step six: add the toppings and serve!

To serve, place the bottom halves of the slider buns on a large baking sheet. Using a slotted spoon or tongs, transfer the italian shredded beef on top of the slider buns and pile them in small mounds for individual sliders. Top them all with provolone and then finish with some giardinara, if using. Place on the top rack of your oven and turn on the broiler on high (or turn the oven to it’s highest setting). Cook until the cheese is melty and browned, 2 to 3 minutes, watching carefully to not burn. Remove from the oven and serve immediately.

recipe faqs:

I can’t wait to hear what you think of these Slow Cooker Italian Shredded Beef Sliders! Let me know in the comments after you’ve tried them!

Looking for more game day food ideas? Try these!

Muffuletta Sliders

Reuben Egg Rolls

Ultimate Game Day Nachos

Dry Rubbed Curry Wings

Philly Cheesesteak Sliders

4.80 from 10 votes

Slow Cooker Italian Shredded Beef Sliders

Prep: 15 minutes mins

Servings: 12 sandwiches

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Ingredients 

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For the Italian Shredded Beef:

• ▢ 1/2 large yellow onion, thinly sliced
• ▢ 4 garlic cloves, minced
• ▢ 2 tablespoons tomato paste
• ▢ 1 (16-ounce) jar sliced hot banana peppers with their juices
• ▢ 1/4 to 1/2 cup low-sodium beef broth
• ▢ 1 tablespoon Italian seasoning
• ▢ 3 pounds boneless chuck roast
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 tablespoons extra virgin olive oil

For Serving:

• ▢ 12 slider buns
• ▢ 10 slices provolone cheese
• ▢ Hot giardiniera (optional)

Instructions 

Slow Cooker Directions:

• In the bottom of a slow cooker, add the onion, garlic, tomato paste, banana peppers and the juices from the jar, 1/4 cup broth, and Italian seasoning and stir until well combined. Set aside.
• Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.
• Heat the oil in a large skillet over medium-high heat. Add the roast and brown on both sides until a golden-brown crust forms. (I know it’s annoying to brown the meat before the slow cooker, but I think it really adds flavor to the meat, plus the flour that coats the beef helps thicken the sauce a bit).
• Nestle the meat into the slow cooker, cover and cook on high for 6 hours, or low for 8 to 10 hours, or until the meat is cooked through and fall apart tender.
• Transfer the meat to a baking sheet and shred using two forks. Transfer back to the slow cooker and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

Instant Pot Directions:

• Pat the chuck roast dry and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.
• Set the Instant Pot to the 'saute' function and heat the oil. Add the roast and brown on both sides until a golden-brown crust forms, about 5 minutes per side. Transfer to a plate and set aside. Turn off the 'saute' function.
• In the bottom of the Instant Pot, add the onion, garlic, tomato paste, banana peppers and the juices from the jar, 1/2 cup broth, and Italian seasoning and stir until well combined. Nestle the browned chuck roast into the instant pot.
• Close the lid and ensure the vent is set to Sealing. Set the Instant Pot to Pressure Cook (Manual) on HIGH for 60 minutes.
• After cooking, carefully turn the valve to release the pressure. Carefully open the Instant Pot. Transfer the meat to a baking sheet and shred using two forks. Transfer back to the Instant Pot and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

Make the Sliders:

• To serve, place the bottom halves of the slider buns on a large baking sheet. Using a slotted spoon or tongs, transfer the italian shredded beef on top of the slider buns and pile them in small mounds for individual sliders. Top them all with provolone and then finish with some giardinara, if using. Place on the top rack of your oven and turn on the broiler on high (or turn the oven to it’s highest setting). Cook until the cheese is melty and browned, 2 to 3 minutes, watching carefully to not burn. Remove from the oven and serve immediately.

Notes

If hosting and you want people to serve themselves—you can set up a little “build-a-slider” station. Place the slider buns, provolone slices, and giardiniera in a little buffet line up by the slow cooker filled with the shredded beef where people can build their own sliders. The cheese won’t get browned like it does under the broiler but it does start to melt from the heat of the meat and is still delicious!

Like a “dip” sandwich, these are super juicy, so you want to serve them immediately. The bottom of the bun does get softened in a good way, but if you let them sit around too long, they get overly soggy.

Nutrition

Calories: 380kcal, Carbohydrates: 19g, Protein: 29g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 625mg, Potassium: 455mg, Fiber: 2g, Sugar: 3g, Vitamin A: 203IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 12 sandwiches

Calories: 380

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