Dutch Oven Italian Beef Recipe

This Dutch Oven Italian Beef recipe will make the most tender beef with so much flavor – you’ll be making this at LEAST once a month! Plus – it’s versatile – you can make sandwiches, pot roast or even beef and noodles with the meat! (This is perfect for game day – set it out with a bunch of slider buns and sliced cheese for make your own sandwiches!)

There’s just a few simple ingredients for this good recipe because the seasoning mixes have all the stuff you would normally need to add separately – like garlic powder, red pepper flakes, onion powder, black pepper, salt and more.

What’s in Italian Beef?

This is yet another recipe from my best friend Amy! Every time I go home – this is one of our first dinners! (Her husband helped me with brisket and she got me started on enchiladas!) Here’s what you’ll need:

• 3 lb Chuck Roast, Bottom Round or Rump Roast – you want something with some fat and any cut of beef such as these will fall apart when cooked low and slow – check out the grocery store and see what they have
• Salt & Pepper
• Vegetable oil Or olive oil
• Pepperoncini Peppers – these are not sweet peppers but not real spicy either – just the perfect zing!
• Beer – use whatever you have or whatever you like – I had a Budweiser in the fridge
• Italian Dressing Mix
• Onion Soup Mix
• Hoagie Buns
• Swiss or Provolone Cheese

How do you make Italian Beef in an Oven

This amazing recipe will have your whole house smelling heavenly!!! I went outside for a bit and came back in and instantly started drooling! The poor dogs were just staring at me like, “ARE YOU KIDDING ME MOM???”

• Remove roast from refrigerator for 45 minutes so it comes to room temperature
• Coat all sides of roast with salt and pepper
• Pre heat oven to 400 degrees F
• Heat Dutch Oven on stove top on high heat and add oil
• When Dutch Oven is HOT, add chuck roast and sear for approx 3-4 min on each side
• Remove from heat
• Add jar of peppers (+ juice), onion soup mix, Italian seasoning mix and beer. Be sure to pour the beer around the edges – so some of the seasoning stays on top of the roast
• Place lid on dutch oven – if you don’t have a lid, be sure to cover tightly with aluminum foil
• Place Dutch Oven in oven at 400 degrees F for 1 hour, then reduce oven temperature to 300 for 3 hours
• Remove from oven and remove lid
• Shred beef and serve (no need for a meat thermometer with this recipe – it will be fork tender and fall apart!)
• Be sure to shred in the Dutch Oven – keep all those delicious juices from the bottom of the pan – that’s the best part!
• We serve the beef on Italian rolls and top with provolone cheese – then broil on low for 2-3 min to melt the cheese

What to do with Leftover Italian Beef?

Once you have all this delicious fall apart tender beef – now what? There are lots of ways to serve leftover beef – and it’s even better the next day! Here are my favorite ways:

• Place on hoagie rolls and top with peppers and melted cheese
• Great with air fryer french fries
• Serve like pot roast – with shredded beef over top of mashed potatoes and root vegetables
• Great with air fryer carrot fries
• Serve over wide egg noodles with the au jus cooking liquid for some yummy beef & noodles!

Can you make Italian beef in the slow cooker?

Yes! That’s actually how Amy makes it! For the crock pot recipe, sear the roast like I did. Then everything goes in the slow cooker on low for 8 hours or high for 4 hours. It comes out just as decadent in the crock pot!

How do you store and reheat leftovers?

The makes enough for 6-8 servings. That said – you might have leftovers – I know I did! Store in airtight container and refrigerate up to a week – or freeze up to three months. Reheat in the microwave for 2-3 minutes.

More Dutch Oven Recipes

• Cheeseburger Macaroni Soup
• Dutch Oven Blueberry Cobbler
• Over the Top Chili

Crock Pot Recipes

• Olive Garden Dressing Chicken Pasta
• 3 Ingredient Crock Pot Pork Chops
• Whole Chicken in a Crock Pot