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Easy Crockpot Beef Roast Sandwiches Recipe

Easy Crockpot Beef Roast Sandwiches

Tender shredded chuck roast cooks slowly with Italian dressing seasoning, pepperoncini, and beef broth, then gets piled onto toasted rolls with optional provolone. Serve the flavorful cooking liquid alongside for dipping.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3- to 4-pound roast Boneless beef chuck roast
Seasoning and Cooking Liquid
  • 1 0.7- to 1-ounce envelope Dry Italian salad-dressing seasoning mix
  • 1 12-ounce jar Sliced or whole pepperoncini peppers, with all juice
  • 1 14- to 14.5-ounce can Beef broth
For Serving
  • 6-8 rolls Hoagie, sub, or hard sandwich rolls
  • 6-8 slices, optional Provolone cheese

Method
 

Step-by-Step
  1. Trim only the excess surface fat from the chuck roast, leaving some marbling in place. Set the roast in the crockpot.
  2. Sprinkle the dry Italian salad-dressing seasoning mix evenly over the roast. Add the pepperoncini and all of their pickling liquid, then pour in the beef broth.
  3. Cover and cook on LOW for 8 to 10 hours or on HIGH for approximately 4 to 5 hours. The beef is ready when it is very tender and pulls apart easily with a fork.
  4. Transfer the roast to a cutting board and shred it with two forks. Discard large pieces of fat while keeping the tender meat.
  5. Return the shredded beef to the crockpot juices and let it sit for 5 to 10 minutes. This allows the meat to absorb the broth and pepperoncini flavor.
  6. Toast the rolls until lightly crisp on the edges. Fill each roll with shredded beef and add a slice of provolone if desired.
  7. For melted cheese, place the assembled sandwiches under a broiler briefly until the provolone melts. Watch closely so the rolls do not burn.
  8. Serve the sandwiches hot with extra crockpot cooking liquid in small bowls for dipping. Spoon additional pepperoncini over the beef for a brighter, tangier finish.

Notes

Do not drain the pepperoncini unless you want a milder flavor. Chuck roast works best because its connective tissue becomes tender during slow, moist cooking. Store leftover beef with some cooking juices in a covered container and reheat gently.