Description
These Slow Cooker Italian Beef Sandwiches are packed with juicy, tender shredded beef infused with Italian herbs and spices. Piled onto crusty rolls and topped with melted cheese or tangy giardiniera, they make the ultimate crowd-pleasing meal.
Ingredients
Units
Scale
For the Beef:
- 3–4 lbs (1.4-1.8kg) chuck roast or rump roast
- 1 packet (1 oz/28g) Italian dressing seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup (120ml) beef broth
- 1/2 cup (120ml) pepperoncini juice (from a jar of pepperoncini)
- 8–10 pepperoncini peppers (whole or sliced)
- 1/4 cup (60ml) Worcestershire sauce
For the Sandwiches:
- 6–8 crusty sandwich rolls or hoagie buns
- Sliced provolone or mozzarella cheese (optional)
- Giardiniera (Italian pickled vegetables, optional, for topping)
Instructions
1. Prepare the Beef:
- Place the chuck roast in a slow cooker.
- Sprinkle the Italian dressing seasoning mix, garlic powder, onion powder, oregano, basil, and red pepper flakes over the roast.
- Add the beef broth, pepperoncini juice, Worcestershire sauce, and pepperoncini peppers around the meat.
2. Cook the Beef:
- Cover the slow cooker and cook on low for 8–10 hours or high for 4–6 hours, until the beef is tender and easily shredded with a fork.
3. Shred the Beef:
- Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and mix it with the juices. Allow it to sit on warm for 15–20 minutes to absorb the flavors.
4. Assemble the Sandwiches:
- Preheat your oven to 375°F (190°C).
- Split the rolls and layer them with shredded beef. Top with provolone or mozzarella cheese if desired.
- Place the sandwiches on a baking sheet and bake for 5–7 minutes, or until the cheese is melted and the bread is slightly toasted.
5. Serve:
- Serve the sandwiches hot, topped with giardiniera for extra crunch and tang. Enjoy with chips, fries, or a simple salad on the side.
Notes
- For a spicier version, add extra pepperoncini or red pepper flakes.
- Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make au jus for dipping, strain the cooking liquid and serve it on the side.