Slow Cooker Italian Beef Sandwiches
Slow cooker Italian beef sandwiches are tender, juicy meat, and full of bold flavors from Italian herbs, tangy peppers, and a rich, savory broth. Piled high on crusty rolls and melted cheese, it’s a hearty sandwich.
Why You’ll Love This
Juicy, tender beef slowly cooked in beef stock, a bold blend of Italian spices, pepperoncini, and briny pickled vegetables, this easy crockpot recipe hits the spot.
This slow cooker Italian beef recipe does not use a packet of processed Italian dressing mix! You can use homemade beef broth to make it an even cleaner meal.
The slow cooker does most of the work! There is minimal effort in this recipe; all you have to do is brown the meat, dump it, and set!
The beef cooks low and slow, making it tender and juicy, while the herbs, spices, peppers, and juices give it bold flavor.
It’s not just for sandwiches! Serve this slow cooked beef over pasta, rice, potatoes, or just by itself.
It’s perfect for feeding a crowd! Ideal for parties, game days, or family dinners.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Italian Beef Sandwiches
Tips
- Use a chuck roast, which contains marbling that breaks down into tender, juicy beef.
- Searing the meat first before slow cooking adds an extra depth of flavor. I do this in a nonstick skillet, so I don’t use any oil. But if you need to, you can use 1 tablespoon of avocado oil or vegetable oil.
- Pickled pepperoncini and giardiniera give the beef its signature tangy kick. You can use HOT or MILD depending on your taste. Be sure to drain the vegetables and pepperoncini (reserving some pepperoncini brine for the beef).
- Cooking low and slow for 8–10 hours is best for fall-apart tenderness. KNOW your slow cooker, they don’t all cook the same! I start checking for doneness at 5 hours; mine is usually done in 6 hours. I DON’T recommend cooking on high. Cooking it too fast will result in a tough and dry piece of meat that won’t shred easily.
- Once shredded, let the beef soak in the cooking liquid for maximum flavor.
- Store in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months. Reheat in the microwave, on the stove top on medium-low, or even back in the slow cooker.
Serving
In Chicago, you can order these sandwiches dipped, dry, or wet. Dipped means dipped in the au jus, dry means the meat is drained of excess juices, and wet means some of the juices are in the roll. It’s messy to eat, so I prefer serving them with a side of au jus for individual dipping. Also, the cheese is optional.
FAQs
In this slow cooker recipe, you can use rump roast, shoulder, or chuck roast. The boneless chuck roast is the best choice; its marbling helps the meat fibers to break down for a more tender melt in your mouth bite.
It needs more time to cook. Every slow cooker is different, and no two roasts are the same size. Your roast could take up to two hours longer, or it may only need 30 minutes longer. Just check it and be patient.
More Slow Cooker Beef Recipes
Slow Cooker Italian Beef Sandwiches Recipe
Ingredients
- 3-4 lb Chuck roast rested at room temperature for 30 minutes
- 1 tbsp Italian seasoning
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/4 tsp Dried thyme
- 1/2 tsp Kosher salt plus more for seasoning the beef
- 1/2 tsp Black pepper
- 1 3/4 cups Beef stock divided
- 1 cup Pepperoncini peppers sliced and drained (reserving 1/4 cup juice)
- 1/4 cup Pepperoncini brine
- 1 cup Giardiniera diced and drained
For Sandwiches
- Provolone cheese slices and Hoagie rolls
Instructions
- Season the chuck roast with salt on both sides. Let the meat rest at room temperature for at least 30 minutes. In a skillet over medium-high heat, sear the beef on all sides. Once browned on all sides, transfer the roast to the slow cooker.3-4 lb Chuck roast
- Reduce the heat to medium, pour in about 1/2 cup of beef stock, and with a wooden spoon or spatula, deglaze (scrape up brown bits) the pan. Pour into the slow cooker.1 3/4 cups Beef stock
- Stir the seasonings together in a small bowl. Sprinkle on top of the beef. Sprinkle the pepperoncini peppers and giardiniera over the top of the beef. Pour the pepperoncini juice and remaining beef stock around the edges of the slow cooker. (Do not pour the liquids over the meat.)1 tbsp Italian seasoning, 1 tsp Onion powder, 1 tsp Garlic powder, 1/4 tsp Dried thyme, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 cup Pepperoncini peppers, 1 cup Giardiniera
- Cover the slow cooker and cook on low for 8 to 10 hours, or until the beef shreds easily with a fork. Remove the beef, shred it, and stir it back into the juices. Turn the slow cooker off and let the meat rest in the juices for about 20 to 30 minutes.
- To serve, split hoagie rolls (not all the way through), pile the beef on one side, top with pepperoncini slices and giardiniera, and two slices of provolone. Place them on a baking sheet and broil in the oven until the top is toasted and the cheese is melted.
Notes
- Don’t skip searing the meat; it adds another layer of flavor!
- Use hot or mild peppers and pickled vegetables. I DON’T recommend cooking on high. Cooking it too fast will result in a tough and dry piece of meat that won’t shred easily.
- Store in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months.