Crockpot Italian Beef Sandwiches

This mouthwatering melt-in-your-mouth Italian Beef cooks up easily in the crock pot with beef broth, Italian dressing mix, and pepperoncini and is always a huge hit. Make it up into hot sandwiches with melty cheese and pickled vegetables, or serve over mashed potatoes for the ultimate comfort meal.

Course main meal beef

Cuisine American

Keyword Chicago Italian beef sandwiches, how to make Italian beef sandwiches, Italian beef, slow cooker Italian beef sandwiches

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 590kcal

Author Beth Pierce

Ingredients

3 to 4 lb chuck roast
2 cups low-sodium beef broth
1 .7-ounce packet dry Italian dressing
1 16-ounce jar sliced pepperoncini plus ½ cup juice from the jar
1 teaspoon Italian seasoning blend
1 16-ounce jar giardiniera chopped
6 Hoagie buns
Provolone cheese slices

Instructions

Add the chuck roast, beef broth, dry Italian dressing packet, pepperoncini, and Italian seasoning to the crockpot.
Cook on high for 5-6 hours or on low for about 8-9 hours or until it falls apart. Shred the beef using two forks and remove any fat, gristle, and cartilage.
Toast the buns in a toaster oven or under the broiler. Add Provolone cheese to both sides of the bun and place back under the oven broiler on low until melted. Top with the shredded beef mixture and giardiniera. If desired, serve with small bowls of au jus on the side for dipping.

Notes

You can use whole pepperoncini, sliced pepperoncini, or slice them yourself. I like the sliced ones because you can add them to the sandwiches after being cooked
This recipe works best with a chuck roast. Chuck beef roast has fat and cartilage, and that is what makes it so tender after it is slowly simmered.
Season with fresh ground black pepper to taste but go easy on the salt since there is a lot of it already in the ingredients.
Buns, hoagie rolls, French bread, and even toasted white bread make great sandwiches with this recipe.
Giardiniera is a jarred pickled vegetable mix of cauliflower, carrots, celery, red bell peppers, onions, and pickles. You can find it in the same aisle as the pickles and olives at your local grocery store.
Store leftovers in an airtight container in the fridge for up to 4 days. For best results, toast the buns and melt the cheese right before serving. Reheat in the microwave at reduced power or on the stovetop over medium-low heat.
Freeze for up to 3 months in a zipper freezer bag or sturdy freezer-safe dish. Thaw it in the refrigerator overnight and reheat it in the microwave or on the stove over medium-low heat.

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