Crockpot Italian Beef Sandwiches

These crockpot Italian beef sandwiches are one of the most delicious things I make in my crockpot. Slow-cooked, fall apart, shredded beef is cooked for hours with Italian seasoning, giardiniera, and pepperoncini peppers.

Then that beef is piled high, topped with melty cheese, more giardiniera, and pepperoncini nestled on a buttery, toasted roll.

Crockpot Italian Beef Sandwiches

This crockpot Italian beef sandwiches recipe can feed a crowd! Easily!! Think of Holidays, Sunday suppers, tailgating, Game Day parties…any time you gather with family and friends. This recipe will be your best friend!  When you making it for a family dinner, use a 3-pound roast, and when you’re feeding a group grab a 5 pounder!

The flavor of the cooked beef is really ah-mazing. With all the intensely flavored ingredients that go into the crockpot while it’s cooking, you know the flavor profile of the beef will be perfect.

What’s not to love about crockpot cooking! With this recipe, you don’t even need to brown the meat on the stovetop! Literally, all you do is dump everything in the crockpot and let it do its magic. Then shred the beef, toast your hoagies or french rolls, assemble your sandwiches, and pop them under the broiler to melt the cheese. Et voila.…sandwich magic just hit your kitchen!

Just saying the words slow cooker pot roast or slow cooker beef stew makes my mouth water! Now take that slow cooking goodness and mash it together with pulled pork sandwiches and add just a hint of French dip sandwiches, and you’ll be close to the tastebud-tantalizing, napkin-destroying, family-pleasing dinnertime madness that is crockpot Italian beef sandwiches recipe!

Crockpot Italian Beef Sandwiches Video Tutorial

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Recipe Notes

Chuck Roast: What, exactly, is a chuck roast, and why is it important you get this type of beef? It has a high collagen level which works great when slow cooking — that collagen breaks down over time, giving you the signature tender beef you’re looking for! When it’s all cooked it’s melt-in-your-mouth delicious!

Rolls: I use either sourdough rolls, french rolls, and hoagie rolls depending on my mood and what looks best at the market. The important thing is to butter them up and toast them before you toast them.

Good Seasons Zesty Italian salad dressing mix: If I’m making this recipe with a large roast, like over 5 pounds, I open up another envelope of Good Seasons Zesty Italian salad dressing mix and add half of the second envelope.

Larger Roast: if you use a roast larger than 5 pounds, cut it up into large chunks, before adding it to your crockpot.

How Long Can You Keep This In The Fridge? Once fully cooked, your meat will last up to four days in your fridge. If you are planning to store leftovers, only make full sandwiches that you’re planning to eat right then. The meat and bread will very quickly turn soggy, which isn’t good for leftovers!

Can You Freeze This Recipe? Yes! Freeze the cooked beef, thaw in the fridge overnight, and assemble your sandwiches. Beef does very well in the freezer. Store it in airtight containers and let it sit in your freezer for up to three months.

Make-Ahead Tips: Slow cooker recipes are made for make-ahead! Start this process up to eight hours before serving, then just assemble your sandwiches when dinner’s on. It’s got make-ahead magic built right in!

What’s The Difference Between This and French Dips

They look so much alike, right? Well, both sandwiches have their own distinct flavor and of course, yumminess! They both use beef chuck.

French Dip is usually served with caramelized onions while Italian Beef with giardiniera. French onion soup for the other, and Italian salad dressing mix the other one. 

Step By Step How To Make

1. Place the chuck roast in a crockpot. Pour in beef broth, salad dressing mix, Italian seasoning, pepper, Giardiniera, and pepperoncini. Top with butter slices. Cover and cook for 8-9 hours.
2. Shred the beef and place it back to the crockpot.
3. Spread butter over buns and toast in the oven.
4. Scoop out the meat and peppers and drain the juices. Spread it on the individual rolls. Top it with Provolone. Broil the sandwiches.
5. Serve extra cooking juice in individual bowls. Top the sandwiches with extra Giardiniera and pepperoncini.

Serving Recommendations

My favorite thing to serve with this crockpot Italian beef sandwiches recipe is my copycat KFC coleslaw.  Other types of salad also work great choices. My strawberry spinach salad, my pea salad, or my classic macaroni salad are wonderful choices!!

More Game Day Recipes

• Pizza Pinwheels
• Hot Corn Dip
• Mississippi Sin Dip
• Hissy Fit Dip
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Crockpot Italian Beef Sandwiches

Juicy, messy, and oh so sensational, my Crockpot Italian Beef Sandwiches are here to make your family dinner, magical! It's definitely a keeper.

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

• 3-5 pounds chuck roast
• 2 cups beef broth
• 1 (.7 ounce) envelope  Good Seasons Zesty Italian salad dressing mix 
• 1 tablespoon Italian seasoning
• 1/2 teaspoon black pepper
• 1 (16 ounces)jar, plus more for serving Giardiniera (Chicago-style Italian sandwich mix), drained
• 8 ounces, plus more for serving pepperoncini, drained
• 4 ounces (1 stick) plus more for toasting rolls butter, cut into slices
• 6-8 ounces Provolone, cheese sliced
• 6 fresh french rolls or hoagie rolls

Instructions

• Cook beef. Place the roast in a 6-quart crockpot. Pour in beef broth (2 cups) and sprinkle salad dressing mix (1 envelope), Italian seasoning (1 tablespoon), and pepper (1/2 teaspoon) over roast. Spread  Giardiniera (25.5 ounces), pepperoncini (8 ounces), and red pepper on top. Top with butter slices (4 ounces). Cover crockpot and cook on low for 8-9 hours, or until meat shreds easily with a fork.
• Shred then place the meat back into juices.
• Toast bread. Preheat oven to 350°F. Split buns (6 rolls) in half and lightly butter the inside of rolls. Toast on a baking sheet in preheated oven until barely toasted, 2-3 minutes. Remove bread, and crank the oven to broil.
• Assemble sandwiches. Using tongs, allowing most of the juice to drain, scoop out meat and peppers on individual rolls. Top with 2 slices Provolone. Place sandwiches on the baking sheet and broil, watching them closely, just until the cheese melts.
• Serve + enjoy! Serve extra cooking juice in individual bowls for dipping and pass extra Giardiniera and pepperoncini. Enjoy!!

Fans Also Made:

• 
  Crockpot Pulled Pork
• 
  Easy Crack Chicken Recipe
• 
  Instant Pot Mississippi Pot Roast
• 
  Mississippi Pot Roast

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Notes

1. Chuck Roast: What, exactly, is a chuck roast, and why is it important you get this type of beef? It has a high collagen level which works great when slow cooking — that collagen breaks down over time, giving you the signature tender beef you’re looking for! When it's all cooked it's melt-in-your-mouth delicious!
2. Rolls: I use either sourdough rolls, french rolls, and hoagie rolls depending on my mood and what looks best at the market. The important thing is to butter them up before you toast them.
3. Good Seasons Zesty Italian salad dressing mix: If I'm making this recipe with a large roast, like over 5 pounds, I open up another envelope of  Good Seasons Zesty Italian salad dressing mix and add half of the second envelope.
4. Larger Roast: if you use a roast larger than 5 pounds, cut it up into large chunks, before adding it to your crockpot.
5. How Long Can You Keep This In The Fridge? Once fully cooked, your meat will last up to four days in your fridge. If you are planning to store leftovers, only make full sandwiches that you’re planning to eat right then. The meat and bread will very quickly turn soggy, which isn’t good for leftovers!
6. Can You Freeze This Recipe? Yes! Freeze the cooked beef, thaw in the fridge overnight, and assemble your sandwiches. Beef does very well in the freezer. Store it in airtight containers and let it sit in your freezer for up to three months.
7. Make Ahead Tips: Slow cooker recipes are made for make-ahead! Start this process up to eight hours before serving, then just assemble your sandwiches when dinner’s on. It’s got make-ahead magic built right in!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Adapted for Pioneer Woman

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