Crockpot Italian Beef Sandwiches
A comforting meal featuring tender shredded beef infused with Italian flavors, served on toasted hoagie rolls with melted cheese.
Ingredients
- 3-4 lbs Chuck roast
- 2 cups Beef broth
- 1 packet Dry Italian dressing mix (0.7 oz.)
- 2 teaspoons Italian seasoning
- 1 jar Pepperoncini (16 oz.) With juice, stems removed and cut into 1” slices for a tangy kick.
For Serving
- 8 pieces Hoagie rolls Fresh rolls for serving
- 1 tablespoon Butter
- 8 slices Sliced provolone or mozzarella cheese For topping
- optional Giardiniera For serving
Instructions
- Optional Searing the RoastOver medium-high heat, sear the roast in some oil on both sides until browned, about 4-5 minutes per side. Pour some beef broth or wine into the pan to deglaze it.
- Prepare the Slow Cooker Add the roast to a slow cooker and sprinkle with dry Italian dressing mix and Italian seasoning. Pour in the beef broth, sliced pepperoncini, and ½ cup of pepperoncini juice
- Cook the Beef Cover and cook on low heat for 8 hours or on high heat for 4-5 hours until the roast is tender enough to shred easily.
- Shred the RoastOnce cooked, remove the beef from the slow cooker, shred it into bite-sized pieces, and discard any fatty bits.
- Toast the RollsSplit hoagie rolls lengthwise, butter them, add slices of cheese, and toast or broil until the cheese melts.
- Assemble and ServeTop the toasted rolls with the shredded beef and pepperoncini. Serve hot with or without au jus for dipping.
Notes
- Searing the roast is optional but adds robust flavor.
- For best texture, always cook on low.
- Fresh hoagie rolls are recommended for quality.
- You can make ahead for better flavor development.
Nutrition
Calories: 480kcalCarbohydrates: 42gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 1200mgFiber: 2gSugar: 3g
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