Description
These Slow Cooker Italian Beef Sandwiches are juicy, tender, and packed with bold, savory flavors. Perfect for game day or a comforting weeknight meal, the beef cooks low and slow with Italian seasonings and peppers until it falls apart, ready to be piled high on crusty rolls.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 packet (1 oz) dry Italian dressing mix
- 1 packet (1 oz) au jus gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 jar (16 oz) pepperoncini peppers with juice
- 1/2 cup beef broth
- 6–8 sandwich rolls or hoagie buns
- 6–8 slices provolone cheese (optional)
Instructions
- Place the chuck roast in the bottom of the slow cooker.
- Sprinkle the Italian dressing mix, au jus mix, garlic powder, onion powder, and red pepper flakes over the beef.
- Pour the entire jar of pepperoncini peppers and their juice over the roast. Add the beef broth.
- Cover and cook on low for 8–10 hours, or on high for 4–5 hours, until the beef is fall-apart tender.
- Shred the beef using two forks and stir it into the juices in the slow cooker. Let it soak for another 15–20 minutes on warm.
- To serve, pile the shredded beef onto sandwich rolls and top with provolone cheese if desired.
- Toast the sandwiches under the broiler for a few minutes to melt the cheese, if using.
Notes
- For extra heat, use hot pepperoncini or add sliced banana peppers.
- Serve with giardiniera for a classic Chicago-style twist.
- Leftovers are great in quesadillas, tacos, or on top of baked potatoes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 3g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
Keywords: italian beef sandwiches, slow cooker beef, crockpot sandwiches, shredded beef, game day food, easy dinner