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crockpot Italian beef sandwiches, topped with pepperoncini and extra Giardiniera, close up
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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.
Course Main Course
Cuisine Italian
Keyword beef sandwiches, Crockpot, Italian beef, sandwiches, Slow Cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 1186kcal
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!!

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!

Nutrition

Serving: 1serving | Calories: 1186kcal | Carbohydrates: 121g | Protein: 67g | Fat: 84g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 217mg | Sodium: 4382mg | Potassium: 949mg | Fiber: 3g | Sugar: 5g | Vitamin A: 895IU | Vitamin C: 42mg | Calcium: 288mg | Iron: 16mg