Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

I have made these Italian Beef sandwiches for so many years. I have no Idea where I got the recipe, but everyone who eats my Italian beef says it is the best they have ever eaten.

Ingredients Nutrition

  • 2 -3 lbs beef roast
  • 1 (12 ounce) can beer (any brand)
  • 1 (1 ounce) packagegood season Italian salad dressing mix (or cheap brand)
  • 1 teaspoon italian seasoning
  • 1 teaspoon crushed garlic (or to your taste, From Jar)
  • 12 cup margarine
  • 14 lb more margarine, for buttering your buns
  • 1 (17 ounce) packageof deli buns, for making sandwiches


  1. Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
  2. When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
  3. Return meat to juice and reheat.
  4. While meat is reheating, get out the number of buns you will be needing.
  5. Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
  6. Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.
Most Helpful

My family loved these sandwiches! I used a 4.2 lb top round roast for the beef. I doubled the seasonings because it was a larger roast (and my family likes highly seasoned meats). I only used one bottle of Heineken though; DH was running low on beer to drink at the time. I used big bulkie rolls topped with sesame seeds, and sliced provolone cheese (which I melted onto the toasted bread before adding the meat). I overestimated how much meat I would need, so the leftovers went into a big pot of veggie beef soup the next day. Very good weekend meal, thanks for sharing!

Muffin Goddess February 21, 2004

This was an excellent Italian beef and loved by everyone. I used a half of a bottle of Killian's Irish Red (It was my last one and I wanted to drink some of it). I also added one beef bouillon cube to the liquid. I put the seasonings directly on the meat. I also prepared it like Easy Crock Pot Pulled Pork and I wrapped the beef loosely in aluminum foil and laid it so the opening was down in the crock-pot. This keeps the top from drying out and makes the whole thing really moist. I didn't have to put any more liquid than the beef stock and the half bottle of beer. It was plenty of liquid. I put in the crock-pot for 4 hours on high and 2 hours on low. I will make this again. Thanks for sharing!

brian48195 December 28, 2008

I used about half a package of Good Seasons and should have used the whole packet as there was simply not enough flavor to the beef. My fault, not the recipe. The next day, I added some more Italian seasoning and the beef tasted so much better! Lesson learned.

iris5555 February 14, 2007