SLOW COOKER ITALIAN BEEF SANDWICHES Recipe

I’m excited to share my Slow Cooker Italian Beef Sandwiches recipe that uses just a handful of ingredients and a little crock pot know-how to make weeknight dinner effortless.

I cant believe how a massive hit can start with just a beef chuck roast and some pepperoncini peppers. I was halfway skeptical when I searched How To Make Italian Beef Sandwiches and saw every idea, but then I tried my own riff and learned fast.

My riff on Slow Cooker Italian Beef Sandwiches pulls deep, tangy, messy flavor that makes you pause, reach for the roll, and wanna try it again. Its not fancy, but every bite feels like someone finally figured out roast beef sandwiches the right way, and you’ll be hooked before you finish the first one.

Ingredients

• Beef chuck roast: Rich in protein and iron, gets melt in your mouth tender and juicy
• Pepperoncini peppers: Sour and tangy, low calorie, adds zip and a little heat
• Beef broth: Provides savory depth, supplies sodium and some protein, keeps meat moist
• Onion: Adds sweetness when caramelized, gives fiber and vitamin C, balances flavors
• Garlic: Punchy aroma, small amount of protein and antioxidants, boosts savory notes
• Italian seasoning: Herby mix, low calories, layers of oregano basil thyme for Italian flavor
• Hoagie rolls: Soft carbs that soak juices, gives carbs and comfort, choose whole grain maybe
• Provolone cheese: Adds creamy melt and savory fat, contains calcium and protein
• Giardiniera: Pickled veggies add tang and crunch, brings vinegar acidity and spice

Ingredient Quantities

• 3 to 4 lb beef chuck roast (about 1.4 to 1.8 kg)
• 1 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1 large yellow onion
• 3 garlic cloves
• 2 cups beef broth
• 8 to 10 pepperoncini peppers plus 1/2 cup pepperoncini juice
• 1/4 cup Worcestershire sauce
• 1 packet (1 oz) dry Italian dressing mix or 1 tbsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp brown sugar (optional)
• 2 tbsp cornstarch (optional)
• 6 to 8 hoagie or Italian rolls
• 8 to 12 slices provolone or mozzarella cheese
• 1 jar (12 to 16 oz) giardiniera or jarred pickled peppers (optional)

How to Make this

1. Pat the 3 to 4 lb beef chuck roast dry and rub with 1 1/2 tsp kosher salt and 1 tsp black pepper. If you want extra flavor, sear the roast in a hot skillet with a little oil 3 to 4 minutes per side until browned, but searing is optional.

2. Slice 1 large yellow onion and smash 3 garlic cloves. Put the onion and garlic in the bottom of the slow cooker, then set the roast on top.

3. Add 8 to 10 pepperoncini peppers plus 1/2 cup pepperoncini juice, 2 cups beef broth, 1/4 cup Worcestershire sauce, 1 packet (1 oz) dry Italian dressing mix or 1 tbsp Italian seasoning, 1 tsp onion powder, 1 tsp garlic powder and 1 tbsp brown sugar if using. Give it a quick stir around the roast so everything is mixed.

4. Cover and cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the meat is fork tender and falling apart.

5. Remove the beef to a cutting board, shred with two forks and skim off any big pieces of fat from the cooking liquid. Put the shredded beef back into the slow cooker and stir to soak up the juices, let it sit on WARM for 10 minutes.

6. If you want a thicker jus for dipping, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir it into the cooking liquid and turn the slow cooker to HIGH for 10 to 15 minutes until it thickens. If it gets too thick, thin with a splash of beef broth.

7. Split 6 to 8 hoagie or Italian rolls and pile them with the shredded beef. Top each sandwich with a slice or two of provolone or mozzarella, then melt the cheese under the broiler for 1 to 2 minutes or bake at 400F for a few minutes until bubbly. Watch closely so it doesnt burn.

8. Add jarred giardiniera or extra pickled peppers to taste for heat and crunch. Serve sandwiches hot with a bowl of extra au jus for dipping.

9. Leftovers reheat great: warm them gently in a saucepan with a splash of beef broth or in the slow cooker on LOW so the meat stays tender. You can also freeze portions in the jus for up to 3 months.

Equipment Needed

1. Slow cooker or crockpot, 4 to 6 quart
2. Large heavy skillet or cast iron for optional searing
3. Cutting board and a sharp chef knife
4. Two forks for shredding, youll also want tongs for moving the roast
5. Measuring cups and spoons plus a liquid measuring cup
6. Small bowl and whisk or fork for the cornstarch slurry, you can use a jar with a lid if you dont have a whisk
7. Ladle or large spoon to skim and serve the jus
8. Baking sheet or oven proof pan to melt the cheese under the broiler

FAQ

SLOW COOKER ITALIAN BEEF SANDWICHES Recipe Substitutions and Variations

• Beef chuck roast: swap for brisket, bottom round or beef short ribs. Pork shoulder works too but will be fattier and may shred a little different.
• Pepperoncini peppers and juice: use jarred banana peppers or other pickled pepper rings plus their brine, or about 1/4 cup pickle juice with a splash of white vinegar if you dont have pepperoncini.
• Beef broth: replace with low sodium beef stock, dissolved beef bouillon in water, or chicken broth in a pinch; chicken broth will be milder so add a bit more Worcestershire for depth.
• Provolone or mozzarella cheese: swap with fontina, Monterey Jack, Swiss or even provolone style cheddar for good melt and flavor.

Pro Tips

1. Searing really adds flavor, but dont go crazy. Pat the roast dry, get the pan super hot and brown each side just a few minutes, then let the slow cooker do the rest.

2. Use the pepperoncini juice to build the braising liquid but taste before salting. Those peppers are already salty and tangy so you might not need more salt, and if the jus feels too bright a little brown sugar or extra beef broth will mellow it.

3. For shredding rest the meat a bit, then pull with two forks or pulse briefly with a hand mixer for ultra tender strands. Skim big pieces of fat from the jus first, or chill the liquid so the fat firms and lifts off easy, then rewarm the meat in the juices so it soaks up flavor.

4. Want thicker au jus? Make a cornstarch slurry with cold water before adding it, stir it in and give it time to thicken, or reduce on the stove if you prefer no starch. When you melt the cheese under the broiler watch it the whole time, it goes from perfect to burned faster than you think.