I perfected a Slow Cooker Italian Beef using only a few pantry staples, and I’m sharing the single surprising trick that makes these sandwiches a tailgate standout.

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I love making Crock Pot Italian Beef Sandwiches for game day gatherings, they always get devoured. It stars a beef chuck roast and pepperoncini peppers for a sneaky tang, and the slow cooker somehow works its magic so I can actually enjoy the party.

This is my lazy brag worthy Slow Cooker Italian Beef that somehow looks like I worked all day. I’ve messed up a few times and it still came out delicious, so dont stress if you think you cant do it.

Hands down the best messy sandwich you’ll serve and people always ask for seconds.

Ingredients

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Rich in protein and iron, gives juicy savory flavor, higher in saturated fat.
Tangy, slightly sweet and sour, adds acidity and mild heat, salty from brine.
Add natural sweetness when cooked, provides fiber, vitamin C, mellow savory depth.
Sharp aromatic punch, tiny calories, contains allicin, often blamed for bad breath.
Carb heavy vehicle for beef, mostly refined flour, quick energy but less fiber.
Melts great, adds creamy saltiness, gives calcium and protein but also saturated fat.
Its drizzle for richness, mostly healthy monounsaturated fats, adds smooth mouthfeel.
Herby blend, low cal, gives aromatic background, antioxidants from dried herbs.

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed

1 large yellow onion, sliced

3 cloves garlic, minced

8 to 10 jarred pepperoncini peppers

1/2 cup pepperoncini juice from the jar

1 cup beef broth low sodium ok

2 tablespoons Worcestershire sauce

2 teaspoons Italian seasoning

1 teaspoon dried oregano

1/2 to 1 teaspoon crushed red pepper flakes optional

1 to 2 teaspoons salt and 1/2 to 1 teaspoon black pepper

2 tablespoons olive oil optional

6 to 8 hoagie or sub rolls

6 to 8 slices provolone or mozzarella cheese optional

Giardiniera or pickled hot peppers for serving optional

How to Make this

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1. Trim excess fat from the 3 to 4 lb chuck roast, pat it dry and season all over with 1 to 2 teaspoons salt and 1/2 to 1 teaspoon black pepper; if you want more flavor, heat 2 tablespoons olive oil in a skillet over medium high and sear the roast 3 to 4 minutes per side until browned, then transfer to the slow cooker.

2. Put 1 large sliced yellow onion and 3 cloves minced garlic in the bottom of the crock pot, lay the roast on top of the onions.

3. Add 8 to 10 jarred pepperoncini peppers plus 1/2 cup pepperoncini juice, 1 cup beef broth, 2 tablespoons Worcestershire sauce, 2 teaspoons Italian seasoning, 1 teaspoon dried oregano and 1/2 to 1 teaspoon crushed red pepper flakes if you like heat.

4. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork tender and falling apart.

5. Remove the roast to a cutting board, shred it with two forks pulling against the grain, discard any large bits of fat, and pick out pepperoncini halves if you don’t want whole peppers in the sandwich.

6. Taste the cooking liquid, adjust seasoning if needed, then skim surface fat; for a stronger au jus, pour the juices into a saucepan and simmer until reduced and concentrated about 8 to 10 minutes, or just use the liquid straight from the crock pot.

7. Return the shredded beef to the crock pot and stir into the juices for at least 10 minutes so the meat soaks up flavor.

8. Split 6 to 8 hoagie or sub rolls, pile on the hot shredded beef, top each with a slice of provolone or mozzarella if using, and melt the cheese under the broiler 1 to 2 minutes or in a hot oven until bubbly, watch closely so it doesn’t burn.

9. Serve with bowls of au jus for dipping and offer giardiniera or pickled hot peppers on the side, these sandwiches keep well in the fridge for up to 4 days.

Equipment Needed

1. Slow cooker (crock pot), 6 to 7 qt, for the long cook
2. Large skillet, if you want to sear the roast first
3. Cutting board, for trimming and slicing the meat
4. Chef’s knife, sharp is best
5. Measuring cups and spoons, for broth, juice and seasonings
6. Tongs or a slotted spoon, to transfer the roast and peppers
7. Two forks, for shredding the beef pulling against the grain
8. Small saucepan, to reduce the juices into a stronger au jus (optional)
9. Baking sheet or broiler-safe pan, to melt the cheese on the sandwiches

FAQ

Can I cook the roast from frozen in the Crock Pot?

It’s best to thaw first. Frozen meat raises food safety issues and cooks unevenly. If you must, add extra time and check the center is tender and at a safe temp, but try to thaw overnight in the fridge when you can.

What’s the easiest way to shred the beef?

Let the roast rest 10 minutes, then pull it apart with two forks. For hands off, put warm chunks in a stand mixer with the paddle on low for 30 seconds. Works great and saves your wrists.

How do I make a good au jus for dipping?

Remove the meat, skim fat, then simmer the cooking liquid 10 to 15 minutes to concentrate flavor. Taste, add salt or a splash more pepperoncini juice or beef broth if needed. Strain if you want a smooth jus.

How can I make it milder or spicier?

For milder, use fewer pepperoncini and skip the red pepper flakes. For more heat add extra flakes, use hot giardiniera, or toss in a chopped hot pepper. Taste as you go, every jar of peppers varies.

What’s the best way to assemble the sandwiches so they dont get soggy?

Toast the rolls lightly, pile on shredded beef, then add cheese and melt briefly under the broiler or in a hot oven. Serve extra au jus on the side for dipping so rolls stay firmer until you want them soggy.

How long will leftovers keep and how should I reheat them?

Store in an airtight container in the fridge 3 to 4 days, freeze up to 3 months. Reheat gently on the stove with a splash of broth or pepperoncini juice to keep meat moist, or microwave covered in short bursts.

Crock Pot Italian Beef Sandwiches Recipe Substitutions and Variations

Beef chuck roast -> bottom round roast, brisket, or sirloin tip. Bottom round is leaner so add a little oil, brisket gives richer, fattier flavor and shreds easy, sirloin tip is a good middle ground but may need a bit longer cooking.
Pepperoncini peppers / juice -> jarred banana peppers or pickled jalapeños, or make a quick substitute with 2 tbsp white vinegar + 1 tsp sugar + 2 tbsp water for the juice. Pickled jalapeños bring more heat, banana peppers are milder.
Beef broth -> low sodium chicken broth, vegetable broth, or water with 1-2 beef bouillon cubes. Chicken or veg broth lighten the flavor, bouillon keeps beefy notes if you only have water.
Hoagie / sub rolls -> ciabatta, kaiser rolls, or sturdy brioche buns. Ciabatta soaks up jus but holds together, brioche adds sweetness, kaiser is hearty and won’t fall apart as fast.

Pro Tips

• Sear first, seriously dont skip it. Get your pan screaming hot, a little oil, and brown the roast well on all sides, that crust adds big flavor later even if you cook it low and slow.

• Let the meat rest before you shred it, then pull against the grain for proper tender bites. If you dont want to mess with forks, toss the cooled roast in a stand mixer on low for 20 to 30 seconds and watch it turn into perfect shreds.

• Deal with the fat and concentrate the jus for better sandwiches. Strain the cooking liquid, chill it so the fat firms up and lifts off easy, then simmer the defatted juices down until theyre richer or whisk in a tiny cornstarch slurry to make it cling to the meat.

• Melt the cheese without burning the rolls. Toast the cut rolls briefly, pile on the hot beef, then wrap each sandwich in foil and let them sit in a warm oven for a few minutes so the cheese melts evenly, its less risky than the broiler and you wont overcook the bread.

Crock Pot Italian Beef Sandwiches Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected a Slow Cooker Italian Beef using only a few pantry staples, and I’m sharing the single surprising trick that makes these sandwiches a tailgate standout.

Servings

servings

Calories

860

kcal

Equipment: 1. Slow cooker (crock pot), 6 to 7 qt, for the long cook
2. Large skillet, if you want to sear the roast first
3. Cutting board, for trimming and slicing the meat
4. Chef’s knife, sharp is best
5. Measuring cups and spoons, for broth, juice and seasonings
6. Tongs or a slotted spoon, to transfer the roast and peppers
7. Two forks, for shredding the beef pulling against the grain
8. Small saucepan, to reduce the juices into a stronger au jus (optional)
9. Baking sheet or broiler-safe pan, to melt the cheese on the sandwiches

Ingredients

3 to 4 lb beef chuck roast, trimmed
1 large yellow onion, sliced
3 cloves garlic, minced
8 to 10 jarred pepperoncini peppers
1/2 cup pepperoncini juice from the jar
1 cup beef broth low sodium ok
2 tablespoons Worcestershire sauce
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1/2 to 1 teaspoon crushed red pepper flakes optional
1 to 2 teaspoons salt and 1/2 to 1 teaspoon black pepper
2 tablespoons olive oil optional
6 to 8 hoagie or sub rolls
6 to 8 slices provolone or mozzarella cheese optional
Giardiniera or pickled hot peppers for serving optional

Directions

Trim excess fat from the 3 to 4 lb chuck roast, pat it dry and season all over with 1 to 2 teaspoons salt and 1/2 to 1 teaspoon black pepper; if you want more flavor, heat 2 tablespoons olive oil in a skillet over medium high and sear the roast 3 to 4 minutes per side until browned, then transfer to the slow cooker.
Put 1 large sliced yellow onion and 3 cloves minced garlic in the bottom of the crock pot, lay the roast on top of the onions.
Add 8 to 10 jarred pepperoncini peppers plus 1/2 cup pepperoncini juice, 1 cup beef broth, 2 tablespoons Worcestershire sauce, 2 teaspoons Italian seasoning, 1 teaspoon dried oregano and 1/2 to 1 teaspoon crushed red pepper flakes if you like heat.
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork tender and falling apart.
Remove the roast to a cutting board, shred it with two forks pulling against the grain, discard any large bits of fat, and pick out pepperoncini halves if you don't want whole peppers in the sandwich.
Taste the cooking liquid, adjust seasoning if needed, then skim surface fat; for a stronger au jus, pour the juices into a saucepan and simmer until reduced and concentrated about 8 to 10 minutes, or just use the liquid straight from the crock pot.
Return the shredded beef to the crock pot and stir into the juices for at least 10 minutes so the meat soaks up flavor.
Split 6 to 8 hoagie or sub rolls, pile on the hot shredded beef, top each with a slice of provolone or mozzarella if using, and melt the cheese under the broiler 1 to 2 minutes or in a hot oven until bubbly, watch closely so it doesn't burn.
Serve with bowls of au jus for dipping and offer giardiniera or pickled hot peppers on the side, these sandwiches keep well in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.