Crockpot Italian Beef Sandwiches

Crockpot Italian Beef Sandwiches are tender, juicy, and loaded with giardiniera and provolone. An easy, family-favorite slow-cooker dinner everyone loves.

Course Main Course

Cuisine Italian

Keyword beef sandwiches, Crockpot, Italian beef, sandwiches, Slow Cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 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

US Customary - Metric

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 (177ºC). 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

Chuck Roast — The best cut for Italian beef because it turns fall-apart tender and shreds easily after a long, slow cook.
Rolls — Sourdough, French rolls, or hoagie rolls all work. Butter first, then toast so the sandwiches stay crisp (not soggy).
Zesty Italian Dressing Mix — One envelope works great for most roasts. If your roast is over 5 pounds, add ½ of a second envelope for extra seasoning.
Large Roast Tip — If your roast is over 4–5 pounds, cut it into 2–3 large chunks so it cooks more evenly.
Doneness — If the beef doesn’t shred easily, it needs more time. Keep cooking on LOW and check again in 30–60 minutes.

Nutrition