4.7 from 69 votes
Slow Cooker Italian Beef Sandwiches
Slow Cooker Italian Beef Sandwiches feature tender, shredded chuck roast cooked with herbs, pepperoncini, and broth to infuse a savory and tangy flavor. The beef becomes very tender after slow cooking and is served on toasted, buttered buns with provolone cheese. Thinly sliced onion and bell pepper cooked inside add mild sweetness and texture. The sandwiches combine hearty meatiness with a slight peppery bite from pepperoncini, making them satisfying for a casual meal.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
8
Calories:
423 kcal
Course:
Main Course
Cuisine:
Italian
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 423
% 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.