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Italian Beef Slow Cooker Sandwiches Recipe

These Slow Cooker Italian Beef Sandwiches are loaded with tender, juicy beef, tangy pepperoncini, Italian seasonings, and plenty of savory au jus. The beef cooks low and slow until it practically falls apart, making it perfect for piling onto crusty Italian rolls and topping with melted provolone cheese. It’s an easy, hearty dinner that’s especially good for game day, casual entertaining, or busy weekends.
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Dinner
Cuisine: American, American, Italian
Keyword: beef, slow cooker recipes
Servings: 6 servings
Calories: 691kcal
Author: Tara Noland

Equipment

Ingredients

Beef

  • 3 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika

Cooking Liquid

  • 1 cup low-sodium beef broth
  • 1/2 cup pepperoncini brine
  • 1 cup sliced pepperoncini peppers
  • 1 medium yellow onion thinly sliced
  • 3 garlic cloves smashed
  • 1/2 cup tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Italian seasoning
  • 2 bay leaves

To serve

  • 6 hoagie sandwich rolls
  • 10-12 slices provolone cheese
  • Extra pepperoncini sliced
  • Fresh parsley chopped

Instructions

  • Pat the chuck roast dry using paper towels. Then, season all sides with salt, pepper, garlic powder, onion powder, oregano, thyme, and paprika.
  • Heat the olive oil in a large, heavy-bottomed or cast-iron skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Transfer it to the slow cooker.
  • Add the beef broth, pepperoncini brine, sliced pepperoncini peppers, tomato sauce, sliced onion, smashed garlic, Worcestershire sauce, Italian seasoning and bay leaves to the slow cooker.
  • Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours, until the beef is fall-apart tender.
  • Shred the beef with fork, discarding any large pieces of fat. Take out bay leaves too. Put the shredded beef back into the slow cooker and let it soak in the juice for 15 minutes.
  • Prepare the sandwiches by splitting the rolls and stuffing enough beef onto each one. Top with one or two slices of provolone cheese and broil for 1-2 minutes until the cheese is melted.
  • Finally, add extra pepperoncini and fresh parsley before serving. Serve immediately with small bowls of the warm cooking juices for dipping.

Notes

See the post for more information, photos and tips.

Nutrition

Serving: 1 | Calories: 691kcal | Carbohydrates: 29g | Protein: 57g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 1454mg | Potassium: 1128mg | Fiber: 4g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 21mg | Calcium: 357mg | Iron: 7mg