Description
These Slow Cooker Italian Beef Sandwiches are tender, juicy, and packed with flavor. Perfect for weeknights, game day, or feeding a hungry crowd, this recipe delivers comfort food made simple with your slow cooker.
Ingredients
3–4 lbs. chuck roast
2 cups beef broth
1 (0.7 oz.) packet dry Italian dressing mix
2 teaspoons Italian seasoning
1 (16 oz.) jar pepperoncini with juice, stems removed and sliced into 1” pieces
For the Sandwiches:
Hoagie rolls
Butter
Sliced provolone or mozzarella cheese
Giardiniera (optional)
Instructions
(Optional but recommended) Heat a skillet over medium-high, sear roast in oil until browned on both sides (4–5 minutes each). Deglaze pan with broth or wine, scrape browned bits, and add to slow cooker.
Place roast in slow cooker. Sprinkle Italian dressing mix and Italian seasoning over the top.
Add beef broth, sliced pepperoncini, and 1/2 cup of pepperoncini juice.
Cover and cook on Low 8 hours or High 4–5 hours until beef is tender.
Transfer roast to cutting board, shred with two forks, and discard fatty bits.
Split rolls, butter, and top with provolone. Toast or broil until cheese melts.
Pile shredded beef onto rolls, top with peppers and optional giardiniera. Serve dry, wet, or dipped into au jus.
Notes
Dry: Let juices drip off beef before assembling.
Wet: Spoon au jus over beef before serving.
Dipped: Dunk entire sandwich into au jus for extra flavor.
For spicier sandwiches, use hot pepperoncini or add red pepper flakes.
Leftovers freeze well—perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Sandwiches / Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 1020 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 115 mg