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Crock-Pot Italian beef sandwiches served on a platter with toppings

Crock-Pot Italian Beef Sandwiches

Slow-cooked beef chuck roast soaked in tangy pepperoncini juices, creating a tender, flavorful sandwich topped with melted provolone.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Sandwich
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Look for a roast labeled chuck, blade, or pot roast.
  • 1 packet Italian salad dressing mix Adds oregano, garlic, onion flavors.
  • 1 cup beef broth Use low-sodium broth for less salt.
  • 1 can (12 oz) pepperoncini peppers with juice Bright acidity and mild heat.
  • 1 medium onion, sliced For aromatic sweetness.
  • Provolone cheese, for serving Topping for sandwiches.
  • Crusty rolls, for serving To hold the sandwich.
  • Giardiniera, for serving Optional topping for crunch.

Method
 

Preparation
  1. Arrange the chuck roast in the Crock-Pot, centering it for even cooking.
  2. Season with the Italian salad dressing mix, pressing it lightly into the meat.
  3. Add beef broth, pepperoncini (with juice), and sliced onion around the roast.
  4. Cover and cook on LOW for 8 hours or HIGH for 4 hours until tender.
  5. Remove the roast, shred using two forks, and return to the slow cooker to mix with the juices.
  6. Build sandwiches with shredded beef, provolone, and giardiniera on crusty rolls.

Notes

For the best texture, cook low and slow. Store cooled beef in an airtight container for up to 4 days, and freeze for up to 3 months.