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Delicious Slow Cooker Sandwich Recipes to Try Today

Slow Cooker Italian Beef Sandwiches

Tender shredded chuck roast cooks with pepperoncini, Italian seasoning, au jus mix, and beef broth for juicy sandwiches served on toasted hoagie rolls. Add provolone, giardiniera, and extra cooking liquid for dipping.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Italian Beef
  • 3-4 lb Beef chuck roast
  • 1 envelope (about 0.7-1 oz) Italian salad-dressing seasoning mix
  • 1 envelope (about 0.9-1 oz) Au jus gravy mix
  • 1 can (14-14.5 oz) Beef broth
  • 1 jar (16 oz) Sliced or whole pepperoncini
  • 1/2 cup Reserved pepperoncini brine
For Serving
  • 8 rolls Hoagie or Italian sandwich rolls
  • 8 slices Provolone cheese
  • As desired Giardiniera

Method
 

Step-by-Step
  1. Trim excess surface fat from the chuck roast. If desired, cut the roast into two or three large pieces to help it cook evenly.
  2. Place the beef in the slow cooker. Sprinkle the Italian salad-dressing seasoning mix and au jus gravy mix evenly over the meat.
  3. Add the beef broth, pepperoncini, and approximately 1/2 cup of reserved pepperoncini brine. Cover the slow cooker.
  4. Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef is very tender and pulls apart easily with forks.
  5. Transfer the beef to a bowl and shred it with two forks. Discard any large pieces of fat or connective tissue.
  6. Return the shredded beef to the cooking juices and let it absorb the broth for 5 to 10 minutes. Toast the rolls, fill them with beef, and add provolone and giardiniera if desired.
  7. Serve the sandwiches with extra cooking liquid on the side for dipping. Melt the provolone under a broiler after assembling if you prefer a bubbly cheese topping.

Notes

Use chuck roast rather than a lean cut for the most tender result. Do not drain the pepperoncini; the brine provides the signature tang and seasoning. For less heat, choose mild pepperoncini and reduce the amount of brine. Refrigerate leftover beef with its juices and reheat gently.