Slow Cooker Italian Beef Hoagies

Name: Slow Cooker Italian Beef Hoagies
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 8 Servings
Ingredients: 3 lbs beef top round roast; 1 1/2 tbsp garlic powder; 1/2 teaspoon onion powder; 1 1/2 tbsp onion powder; 1/2 teaspoon black pepper; 1 tbsp sugar or stevia; 1/2 teaspoon salt; 2 tbsp dried parsley; 4 teaspoons Italian salad dressing mix or see below for homemade; 1 tbsp dried oregano; 3 cups low sodium beef broth; 1/2 tsp dried thyme; 1 tbsp minced garlic; 1 tsp dried basil; 1 bay leaf; 1 tbsp salt; 16 oz jar pepperoncini; 2 tsp black pepper; 2 red bell peppers; 8 2 oz pieces whole wheat Italian or French bread (or gluten free bread); 8 lices Sargento Provolone Ultra Thin

User Reviews

4.9

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 hrs
Total Time
10 hrs 10 mins
Servings
8 Servings
Calories
442 kcal
Course
Dinner
Cuisine
Italian

Slow Cooker Italian Beef Hoagies

Iris Warren

Report

Set it and forget it with this easy, flavorful slow cooker sandwich recipe. Top round roast, bell peppers, pepperoncini, garlic and dried herbs slow cooked all day then shredded and served on whole wheat Italian bread or rolls with melted provolone.

Share:

I Made This!

63 people made this

Print

18 people printed this

Save this

50 people saved this

Ingredients

Servings

3 lbs beef top round roast (trimmed of fat)
1 1/2 tbsp garlic powder
1/2 teaspoon onion powder
1 1/2 tbsp onion powder
1/2 teaspoon black pepper
1 tbsp sugar or stevia
1/2 teaspoon salt
2 tbsp dried parsley
4 teaspoons Italian salad dressing mix or see below for homemade
1 tbsp dried oregano
3 cups low sodium beef broth
1/2 tsp dried thyme
1 tbsp minced garlic
1 tsp dried basil
1 bay leaf
1 tbsp salt
16 oz jar pepperoncini
2 tsp black pepper
2 red bell peppers (cut into thin strips)
8 2 oz pieces whole wheat Italian or French bread (or gluten free bread)
8 lices Sargento Provolone Ultra Thin

Add to Shopping List

Instructions

Pat the roast dry with a paper towel. Combine the onion powder, black pepper and salt and rub all over the roast then place into the slow cooker.
Add the Italian salad dressing mix, broth, garlic and bay leaf. Cover and cook on high 5 to 6 hours or low 10 to 12 hours, until very tender and easily shreds with two forks.
When done, remove bay leaf and shred the beef. Add 1 cup of the pepperoncinis and the bell peppers to the slow cooker, cover and cook high 30 minutes or low 1 hour.
To serve, top each roll or bread with 3 oz meat mixture, top with 1 slice cheese, and some of the remaining pepperoncinis. Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler 2-3 minutes to melt the cheese.

Nutrition Information

Show Details

Serving 1sandwich Calories 442kcal (22%) Carbohydrates 37g (12%) Protein 49g (98%) Fat 11.5g (18%) Cholesterol 116mg (39%) Sodium 873mg (36%) Fiber 4g (16%) Sugar 3.5g (7%)