Yield: 10 Servings
Slow Cooker Italian Beef Sandwiches
This easy Slow Cooker Italian beef sandwiches recipe with pickled veggies and melty provolone cheese will be your new favorite sandwich for the week.
Ingredients
- 3 to 4 pound boneless beef chuck roast
- 1 cup beef broth
- 1 (.7 oz) packet Good Seasons Italian Dressing Mix, add this in dry
- 1 (12 oz) jar sliced pepperoncinis, reserve the liquid, plus more for serving
- 1 (16 oz) jar Giardiniera Italian mix, chopped, optional
- 1 tablespoon Worcestershire sauce
- 3 tablespoons butter, sliced, optional
For the Sandwiches:
- Hoagie rolls
- Sliced provolone cheese
- Sliced pepperoncini peppers
- Chopped giardiniera
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Instructions
For the Beef:
- Optional: If desired, you can season the beef with salt and pepper and sear it in a hot skillet with oil before adding it to the crockpot. This will help deepen the flavor of the beef and seal in the juices.
- Pour the broth in the bottom of a 7-quart crockpot. Add half of the pepperoncini and giardiniera to the broth.
- Place the roast on top of the pepperoncini mixture, pour 1/4 cup pepperoncini juice and Worcestershire sauce over the top of the beef. Add the remaining pepperoncini and giardiniera to the crockpot.
- Sprinkle the Italian dressing mix over the top and then place the sliced butter on top of the roast.
- Place the lid on the crockpot and cook on low for 8 to 10 hours, or on high for 6 to 7 hours.
- When you are ready to serve, place the cooked roast on a large tray, use 2 forks to shred the meat. Keep the broth that is in the crockpot, you will use it to dip the sandwiches in and to add more flavor to leftovers. The reason you want to remove the cooked roast from the crockpot before shredding is to prevent the meat from becoming too wet/soggy.
To Assemble the Sandwiches:
- Toast the hoagie buns under the broiler (keep an eye on them as they will burn quickly). Remove the toasted hoagie from the broiler and layer the cheese on the buns and pop back under the broiler just long enough to melt the cheese.
- Add the shredded meat then top with more pepperoncini and giardiniera, to taste. Serve immediately with a bowl of some the cooking juices from the crockpot for dipping. Enjoy!
Notes
Store: Don't store the assembled sandwiches because the bread will soften too much and break. Store the meat, sandwich bread and toppings separately. Store the cooled beef and cooking juices in an airtight container, in the fridge, for up to 4 days.
Freezer: Transfer cooled leftover beef and cooking juices to an airtight freezer safe container. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheat: Sprinkle 1 to 2 teaspoons cooking juices over the beef and then microwave in 30-second increments until warm.
Nutrition
Serving: 1 serving of beef with au jus, Calories: 421kcal, Carbohydrates: 35g, Protein: 30g, Fat: 31g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 1543mg, Potassium: 566mg, Fiber: 1g, Sugar: 1g, Vitamin A: 240IU, Vitamin C: 33mg, Calcium: 32mg, Iron: 3mg