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Slow Cooker Italian Beef Sandwich

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! 

Prep Time
10 mins
Cook Time
6 hrs 10 mins
Servings: 8 sandwiches
Calories: 353 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Place the onions, garlic, herbs, pepperoncini, and tomato in the bottom of a large crockpot. 
  2. Season the roast with salt and pepper and place on top of everything in the crockpot. 
  3. Pour the beef broth and Worcestershire sauce around the roast. 
  4. Add the bullion cube. 
  5. 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.
  6. When the beef is fork tender, remove it from the crockpot and slice or shred it on a large cutting board or plate.
  7. Remove the herb stems and bay leaf and discard them. Add freshchopped parsley and basil, if desired.
  8. Place meat back in crockpot with cooking liquid to absorb as much of it as possible while you assemble the sandwiches.
  9. Butter the insides of the rolls or buns you are using and place them on the griddle until golden brown.
  10. 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.
  11. If you'd like the cheese to melt completely, wrap them in foil and put in a 350 degree oven for about 5 minutes.
  12. Skim fat and strain cooking liquid for a nice dipping sauce for the sandwiches. 

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

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

% 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.