Description
Slow Cooker Italian Beef Sandwiches are the ultimate set-it-and-forget-it dinner. Tender chuck roast cooks low and slow in a flavorful broth of Italian seasonings, pepperoncini, garlic, and onions until it shreds effortlessly. Pile the juicy beef onto rolls, top with cheese, and serve with au jus for a crowd-pleasing meal.
Ingredients
1 (3-4 pound) beef chuck roast
1 packet (0.7 oz) dry Italian dressing mix
1 packet (1 oz) dry au jus gravy mix
1 (16 oz) jar pepperoncini peppers, with juice
1 cup beef broth
4–6 garlic cloves, minced
1 large onion, sliced
6–8 hoagie or ciabatta rolls
Provolone or mozzarella cheese slices (for serving)
Instructions
1. Place sliced onions in bottom of slow cooker.
2. Pat chuck roast dry and place on top of onions. Sprinkle with Italian dressing mix and au jus mix.
3. Pour beef broth and entire jar of pepperoncini (with juice) over roast. Add garlic on top. Do not stir.
4. Cover and cook on LOW 8-10 hours or HIGH 5-6 hours until tender.
5. Remove beef, shred with two forks, and discard excess fat.
6. Return shredded beef to juices in slow cooker.
7. Serve beef on rolls with cheese slices. Optionally broil to melt cheese. Spoon extra juices on top for au jus.
Notes
Store leftovers in the refrigerator up to 4 days or freeze up to 3 months with some liquid to prevent dryness.
Best served on rolls, but also great over rice, baked potatoes, or zucchini noodles for a low-carb option.
Use chuck roast only—lean cuts will turn tough and dry.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg