Slow Cooker Italian Beef Sandwiches Recipe
Slow cooker Italian beef sandwiches are tender, juicy meat full of bold flavors from Italian herbs, tangy peppers, and a rich, savory broth.
Servings: 6
Calories: 541kcal
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.
Nutrition
Calories: 541kcal | Carbohydrates: 31g | Protein: 48g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1460mg | Potassium: 958mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 5mg