Crockpot Italian Beef Sandwiches
A chuck roast cooks 8 to 10 hours on LOW in broth with Italian seasoning and pepperoncini, then shreds into a spicy, juicy sandwich filling.
Crockpot Italian Beef Sandwiches
Course: Main CourseDifficulty: Easy8
servings15
minutes9
hoursA chuck roast cooks 8 to 10 hours on LOW in broth with Italian seasoning and pepperoncini, then shreds into a spicy, juicy sandwich filling.
Ingredients
3 lb boneless chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 cups low-sodium beef broth
1 packet Italian dressing seasoning
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp red pepper flakes
6 whole pepperoncini
1/4 cup pepperoncini brine
8 French rolls
1 cup giardiniera
Directions
- Season the roast with the salt and pepper.
- Set it in the slow cooker.
- Whisk the broth with the Italian seasoning, oregano, garlic powder, onion powder and pepper flakes.
- Pour the mixture over the roast and add the pepperoncini and brine.
- Cover and cook on LOW for 8 to 10 hours, until it falls apart.
- Lift the roast onto a board and shred it with two forks.
- Return the meat to the crock and stir it into the juices.
- Let it sit on WARM for 20 minutes so it absorbs the liquid.
- Split the rolls and load them with beef.
- Top with giardiniera and spoon a little extra juice over each sandwich.
Notes
- Italian beef is better the next day, because the juices keep working on the meat. It keeps 4 days in the refrigerator and freezes for 3 months.
Why Crockpot Italian Beef Sandwiches are better the next day
Pepperoncini brine gives the broth tang, and the Italian seasoning gives the tasty edge. After the meat sits in the juices, it soaks up flavor. The pot does most of the work.
Pepperoncini and their brine are the signature here, tangy and slightly hot. Shred the beef, return it to the crock, and let it sit on WARM for 20 minutes so it drinks up the juices. Giardiniera on top adds a sharp crunch.
Swaps
Sweet or hot giardiniera both work. A sub roll or ciabatta can replace French rolls. Do not skip the brine. It is what makes the beef taste like Italian beef and not plain pot roast.
Serving
Dip the sandwich in the juices, or ask for provolone melted on top. Fries on the side.
Storing and the usual mistake
Keeps 4 days and freezes up to 3 months. Store the meat in its juices so it stays moist. Piling it onto soft rolls too early makes them soggy.
Crockpot Italian Beef Sandwiches at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 13, led by boneless chuck roast, kosher salt, black pepper, low-sodium beef broth
Tips for Crockpot Italian Beef Sandwiches
Italian beef is better the next day, because the juices keep working on the meat. It keeps 4 days in the refrigerator and freezes for 3 months.
Crockpot Italian Beef Sandwiches FAQ
How long does Crockpot Italian Beef Sandwiches take?
Crockpot Italian Beef Sandwiches takes 9 hours of cooking after 15 minutes of prep.
How many people does Crockpot Italian Beef Sandwiches serve?
This recipe makes 8 servings.
What do I need to make Crockpot Italian Beef Sandwiches?
13 ingredients, led by boneless chuck roast, kosher salt, black pepper, low-sodium beef broth. Amounts are in the recipe card above.
