Slow Cooker Italian Beef Sandwich
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
6 hrs 10 mins
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Servings
8 sandwiches
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Calories
353 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Italian Beef Sandwich
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This slow cooker Italian beef sandwich recipe is a family favorite and a crowd pleaser every time. Get an easy start on dinner today and use the leftovers all week long!
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Ingredients
- 3-4 pound beef roast see note
- 6 onions sliced
- 3 cloves garlic
- 4 Pepperoncini whole or sliced, see note
- 1 tomato large, about 1 ½ cup, diced
- 3 sprigs parsley whole, see note
- 2 sprigs basil whole, see note
- 1 sprig sage whole, see note
- 2 teaspoons dried oregano
- 1 cup beef broth
- 1 beef bullion cube
- ¼ cup Worcestershire sauce
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon pepper
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Instructions
- Place the onions, garlic, herbs, pepperoncini, and tomato in the bottom of a large crockpot.
- Season the roast with salt and pepper and place on top of everything in the crockpot.
- Pour the beef broth and Worcestershire sauce around the roast.
- Add the bullion cube.
- Place lid on crock pot and cook on low for about 7-8 hours, checking halfway to make sure there is enough liquid. The liquid should come up to the bottom of the the roast as it's sitting on the vegetables.
- When the beef is fork tender, remove it from the crockpot and slice or shred it on a large cutting board or plate.
- Remove the herb stems and bay leaf and discard them. Add freshchopped parsley and basil, if desired.
- Place meat back in crockpot with cooking liquid to absorb as much of it as possible while you assemble the sandwiches.
- Butter the insides of the rolls or buns you are using and place them on the griddle until golden brown.
- Once done, place sliced cheese on the bottom bun, add the meat, drizzle with extra cooking liquid or your desired sauce, and place top bun on top.
- If you'd like the cheese to melt completely, wrap them in foil and put in a 350 degree oven for about 5 minutes.
- Skim fat and strain cooking liquid for a nice dipping sauce for the sandwiches.
Equipments used:
Notes
- You can use any type of roast for this recipe, I often use a chuck roast or a sirloin roast.
- If you don't have fresh herbs, substitute dried herbs in the following quantities: 1 tablespoon parsley, two teaspoons basil, 1 ½ teaspoons ground sage.
- If you want to serve the pepperoncini on your sandwiches, add them sliced. If not, whole is fine. 3-4 add a mild spice, 7-8 add a more intense heat. For even more heat, add 2 tablespoons of the jarred liquid to the pot.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
10g
(3%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
117mg
(39%)
Sodium
628mg
(26%)
Potassium
812mg
(23%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
230IU
(5%)
Vitamin C
9.8mg
(11%)
Calcium
70mg
(7%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 117mg | 39% |
| Sodium | 628mg | 26% |
| Potassium | 812mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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