Slow Cooker Italian Beef Sandwiches
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Italian Beef Sandwiches
Description
This recipe slowly cooks a large chuck roast seasoned with dried Italian herbs and spices, including basil, oregano, parsley, thyme, onion powder, and a touch of red pepper flakes. Searing the beef before slow cooking develops a deeper flavor. Alongside, sliced pepperoncini and their brine provide acidity and mild heat, balancing the richness of the meat. Onions, bell peppers, and garlic cook until tender within the broth, enriching the beef's juices.
Once cooked, the roast is shredded and returned to the slow cooker to soak up the flavorful cooking liquid. The sandwich buns are buttered and toasted under the broiler to add crispness and warmth before layering with the juicy beef and melted provolone cheese. Optional giardiniera adds an extra tangy and spicy crunch.
These sandwiches make a hearty lunch or dinner meal. The slow cooker method requires minimal hands-on time while achieving tender, well-seasoned beef with complementary vegetables. Serving with toasted buns and cheese rounds out a fulfilling sandwich experience.
Ingredients
- 3 lbs chuck roast trim off excess fat
- kosher salt
- black pepper
- 1 tablespoon olive oil
- 2 teaspoons basil dried
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 teaspoon thyme dried
- 1 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 14.5 ounces beef broth canned
- 8 ounces Pepperoncini sliced
- 1/3 cup pepperoncini liquid
- 1/2 yellow onion thinly sliced
- 1/2 red bell pepper thinly sliced
- 3 cloves garlic minced
- hoagie buns for serving, or rolls
- butter for buttering buns or rolls, softened
- provolone cheese for serving, slices
- 8 ounces giardiniera mild or spicy, for serving, optional
Instructions
- Season the chuck roast with salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the pan is hot, place the meat in the pan and sear on all sides until golden brown, a few minutes per side. Transfer the meat to a slow cooker.
- In a small bowl, combine the basil, oregano, parsley, thyme, onion powder, and red pepper flakes. Sprinkle the mixture over the beef.
- Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.
- Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.
- Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.
- Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.
- Use a slotted spoon to drain off some of the liquid so the sandwich doesn't get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese. Top the sandwiches with Giardiniera, if desired. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 910mg | 38% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 37mg | 41% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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