Description
This Slow Cooker Italian Beef Sandwich recipe features tender, flavorful chuck roast slow-cooked with Italian seasoning, pepperoncini, and giardiniera. The beef is shredded and served on toasted hoagie rolls with provolone cheese and tangy pickled vegetables, offering a perfect combination of savory, spicy, and tangy flavors ideal for a hearty meal.
Ingredients
Beef and Seasonings
- 3 to 4 pound chuck roast
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 packet Italian dressing mix
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 2 cups low sodium beef broth
- 1 cup pepperoncini peppers plus ½ cup juice
Sandwich Assembly
- 1 cup giardiniera, drained slightly
- 8 hoagie rolls
- 8 slices provolone cheese (optional)
Instructions
- Prepare and Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until it is deeply browned. This step helps develop a rich, caramelized flavor. Once seared, transfer the roast into your slow cooker.
- Add Aromatics and Seasonings: Layer the sliced onion and minced garlic on top of the roast in the slow cooker. Sprinkle the Italian dressing mix, crushed red pepper flakes, salt, and black pepper evenly over the meat. Pour in the beef broth and the pepperoncini juice around the roast, then place the pepperoncini peppers on top.
- Slow Cook the Beef: Cover and cook the beef on low heat for 8 hours or on high heat for 5 hours, until the meat is fork-tender and easy to shred.
- Shred and Soak the Beef: Remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the cooking juices. Allow it to soak in the juices for at least 15 to 20 minutes to absorb maximum flavor.
- Assemble the Sandwiches: Split the hoagie rolls and toast lightly if desired. Place a slice of provolone cheese on each roll’s bottom half. Pile each roll generously with the shredded beef, spooning extra juices over the top. Finish each sandwich with a spoonful of giardiniera for a bright, tangy crunch. Serve with extra au jus for dipping if you like.
Notes
- Searing the beef before slow cooking enhances flavor and texture.
- Slow cooking times may vary slightly depending on your slow cooker model.
- To make it spicier, add more crushed red pepper flakes or use hotter pepperoncini varieties.
- Giardiniera adds a nice crunch and acidity that balances the rich beef.
- For a lower sodium version, choose low-sodium broth and reduce added salt.
- Leftover beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 5 hours (high) or 8 hours (low)
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: Italian-American
