Yummy Italian Beef Sandwich Recipe (Slow Cooker)

A sandwich with shredded chuck roast, pepperoncini, and melted cheese on a dark cookie sheet.

5 from 3 votes

Yummy Italian Beef Sandwich Recipe (Slow Cooker)

This Italian Beef Sandwich Recipe is one of our favorite Chuck Roast Recipes! It's as easy as searing a roast and adding it to the slow cooker with a jar of pepperoncinis and an Italian salad dressing packet. Simple ingredients and 10 minutes of minimal effort deliver flavorful, tender, juicy shredded beef sandwiches that are popular with the whole family!

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 642kcal

Author: Misty

Equipment

Slow Cooker
12 inch cast iron skillet or non-stick skillet
Rubber-tipped tongs

Ingredients

1 tablespoon olive oil
3 lb chuck roast
2 cups beef broth
1 16oz jar sliced pepperoncinis
1 0.07oz Italian salad dressing packet such as Good Seasons brand (substitution in notes)
½ teaspoon kosher salt
½ teaspoon ground pepper
6 hoagie rolls
3 tablespoon butter softened
6 slices provolone cheese

Instructions

Heat a large skillet over high heat. Rub the chuck roast all over with oil. Once the pan is hot, sear each side of the roast for 2-3 minutes. Place the roast in a slow cooker.
1 tablespoon olive oil, 3 lb chuck roast
Pour the beef broth into the hot skillet and simmer for 30 seconds, scraping up the brown bits. Pour into the slow cooker.
2 cups beef broth
Drain the pepperoncinis, but save ⅓ cup of the juice. Add the drained pepperoncinis, ⅓ cup pepperoncini juice, Italian salad dressing packet, salt and pepper to the slow cooker. Use tongs to mix it around.
1 16oz jar sliced pepperoncinis, 1 0.07oz Italian salad dressing packet, ½ teaspoon kosher salt, ½ teaspoon ground pepper
Cook on low for 8-9 hours, or on high for 4-5 hours. The meat should easily fall apart when prodded at the end of the cooking time.
Remove the tender meat onto a cutting board. Gently separate the meat form the fatty sections and discard the fat. Shred the remaining meat with two forks, then place back into the Crock Pot and stir with the juices.
To serve, spread the hoagie rolls with butter and broil in the oven until lightly golden brown. Assemble sandwiches with shredded beef and provolone cheese. Enjoy!
6 hoagie rolls, 3 tablespoon butter, 6 slices provolone cheese

Notes

Tips & Tricks

Searing the meat is what really develops great flavor. It's worth the extra step!
Definitely toast the buns - it makes this feel like a restaurant experience! It's the simple things that make the difference.
This meat will hold well on "keep warm" in the slow cooker if it's done before you're ready to serve dinner.

Substitute for Italian Salad Dressing Seasoning: Combine 2 teaspoon garlic powder, 2 teaspoon onion powder, and 2 tablespoon of Italian seasoning in a small bowl. Use the full mix to replace the dressing packet.

Storage: Save leftover beef with all the remaining cooking liquids poured on top in an airtight container in the fridge for 3-4 days.

Reheat instructions: Reheat the beef in the microwave for about 1-2 minutes per serving, or until warmed through. Scoop some of the leftover liquids onto the meat to keep it moist.

Freezing instructions: Freeze leftover shredded Italian beef in an airtight freezer bag or container for 2-3 months. Thaw at room temperature for a few hours or overnight in the fridge. Reheat gently on the stove or in the microwave, then assemble sandwiches with fresh hoagie rolls.

Nutrition