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A hand holding a partially eaten sandwich filled with shredded beef, melted cheese, and sliced vegetables on a wooden surface.

Classic Slow Cooker Italian Beef Sandwiches

Author: Jessica Haggard
Slow cooker Italian beef sandwiches bring all the comfort without any of the hassle. You get juicy, tender beef that’s been soaking up rich flavor all day, finished off with tangy pepperoncini for just the right kick. It takes about 10 minutes to throw together, then the slow cooker takes over while you get on with your day.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 396 kcal

Ingredients
 
 

  • 3 pounds beef chuck roast trimmed and cut into large pieces
  • 1 package dry Italian dressing mix
  • 16 ounces pepperoncini peppers sliced, plus ¼ cup juice from the jar
  • 2 cups beef broth
  • 1 teaspoon Italian seasoning

Optional for making sandwiches:

  • 8 individual hoagie rolls or sub rolls
  • 8 slices provolone cheese
  • Giardiniera or pickled vegetables of your choice for serving

Instructions
 

  • Place the chuck roast in your slow cooker. Sprinkle the dry dressing mix over the top, then add the pepperoncini peppers and pour in some of the juice. Finish by adding the broth.
  • Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. You’ll know it’s ready when the beef is super tender and falls apart easily.
  • Take the roast out and shred it with two forks on a cutting board. Then return the meat to the slow cooker so it can soak up all that flavorful juice.
  • If you’re going the sandwich route, slice open your rolls and load them up with the shredded beef. Add provolone on top, then broil for a couple of minutes until the cheese is bubbly and golden. Finish with a scoop of giardiniera and serve warm.

Notes

  • Want it milder? Use fewer pepperoncinis. Want it spicier? Add sliced jalapeños, red pepper flakes, or a dash of your favorite hot sauce.
  • Giardiniera is the go-to, but don’t stop there. Try sautéed onions, roasted red peppers, or pickled jalapeños to make it your own.
Serve: Go classic with hoagie rolls and a side of fries, slaw, or salad. Leftover meat is great in lettuce wraps and over pasta.
Store: Cool the beef completely, then store it with the juices in an airtight container. Keep it in the fridge for up to 4 days or freeze for up to a month. Reheat gently on the stove with a splash of broth, and if frozen, thaw overnight in the fridge first.

Nutrition

Serving: 1sandwichCalories: 396kcalCarbohydrates: 4gProtein: 39gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 537mgPotassium: 772mgFiber: 2gSugar: 1gVitamin A: 386IUVitamin C: 47mgCalcium: 188mgIron: 4mg
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