Slow Cooker Italian Beef Sandwiches
These Slow Cooker Italian Beef Sandwiches are a delicious and easy meal that is perfect for busy weeknights or game day gatherings. The beef is cooked low and slow in a flavorful broth until it becomes tender and juicy. Then, it is shredded and served on toasted rolls with melted provolone cheese.
Servings: 8 servings
Ingredients
- 3 lbs. beef chuck roast
- 1 onion sliced
- 4 cloves garlic minced
- 1 cup beef broth
- ½ cup Italian dressing
- 2 tsp Italian seasoning
- 12 oz. jar sliced pepperoncini peppers with only 1 tablespoon of liquid from the jar
- ¼ tsp black pepper
- 6-8 hoagie rolls
- Sliced provolone cheese
Instructions
- Season the beef chuck roast with Italian seasoning and black pepper. Place in the bottom of the slow cooker.
- Add the sliced onions, pepperoncini peppers and minced garlic. Pour the beef broth, pepperoncini juice and Italian dressing over top.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and can be easily shredded.
- Remove some of the juices from the crockpot.
- Shred beef using two fork and mix together with juices. Cover and cook on low for an additional 30 minutes to an hour.
- If you'd like to toast your hoagie rolls, slice the hoagie rolls and place on a baking sheet. Brush the insides with melted butter and toast at 350 degrees F for about 10 minutes.
- Place a generous amount of the beef mixture on each roll. Top with sliced provolone cheese. Serve hot and enjoy!
Notes
Allow the Italian beef to cool completely and store in an airtight container in the fridge for up to 5 days. Reheat in microwave to desired temperature and assemble sandwiches.
