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Home » Recipe » Crock-Pot Italian Beef Sandwiches

Crock-Pot Italian Beef Sandwiches

By Valerie · December 28, 2013 · Updated April 17, 2018 28 Comments

CP Slow Cooker MD Main Dish
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A sandwich on a plate with salad.

On a Saturday afternoon just a couple of weeks before Christmas I somehow managed to get all four boys over to the house at the same time so I could take the annual Christmas photos. This is not an easy task to accomplish these days. They all have busy lives, college, work, etc., but I wisely promised them lunch if they came and – jackpot! They all arrived, on time, nicely dressed, with smiles on their faces. This, my friends, is the power of food.

A sandwich on a plate with salad.

These Italian Beef Sandwiches were just the ticket on a day like this. They’re warm, substantial, and absolutely delicious. And, wait till you see how easy they are to put together.

This recipe is one of those that has been making the rounds for decades. I did my best to track down the original source to no avail. I assume that at one time it was printed on the back of the box of Good Seasons Italian Dressing Mix and since that time it has made it’s way through countless kitchens of home cooks and bloggers alike, who have tweaked it and made it their own. It’s one of those recipes a co-worker scribbles on a piece of paper for you or a neighbor brings to the neighborhood pot-luck and then you just have to get the recipe. This is my take on this classic.

A group of men serving up plates of food in a kitchen.

Early that morning I got everything going in the Crock-Pot and by the time everyone arrived, the beef was falling apart tender and ready to shred into the delicious sauce that it creates as it cooks.

Two men in a kitchen making sandwiches.

Then it’s just a matter of putting out some sandwich rolls and a side dish or two and getting out of their way. I love an assembly line style meal.

Eat up boys. We’ve got some pictures to take.

Ingredients on a kitchen counter.

In addition to a boneless chuck roast and some nice, crusty sandwich rolls, here’s what you’ll need to have on hand. Your beef broth of choice – I almost always make my own with Better Than Boullion Beef Base – a packet of Good Seasons Italian Salad Dressing & Recipe Mix, Italian seasoning, and a jar of peperoncini.

A beef roast on a cutting board.

The star of the show – a boneless beef chuck roast. There is so much you can do with this cut of meat. Costco carries beautiful chuck shoulder pot roasts and I keep at least one or two in my freezer at all times. Since we’ll be shredding the meat directly into the sauce it cooks in, I highly recommend trimming some of the fat from the edges of the roast. Here is my roast after it’s been trimmed.

A beef roast cut into pieces on a cutting board.

Since we have the knife out, cut the roast into chunks before placing it in the Crock-Pot to ensure a really tender result.

Ingredients being whisked together in a glass measuring cup.

Whisk together 2 cups of beef broth, one packet of the Italian salad dressing mix, and 2 tablespoons of Italian seasoning.

Pepperoncini on a cutting board.

Place an entire jar full of peperoncini on a cutting board, pull off and discard the stems, and cut them in half. Measure out about 1/3 cup of the liquid from the jar.

Beef topped with chopped pepperoncini in a slow cooker.

Everything goes in to the Crock-Pot. Place the chunks of chuck roast in first and then pour in the seasoned beef broth mixture, scatter the peperoncini over the top, and pour in the reserved 1/3 cup of liquid from the peperoncini jar.

Cover the Crock-Pot, set it to LOW for 8 to 10 hours or HIGH for 5 to 6 hours.

Cooked shredded beef and pepperoncini in a slow cooker.

You’ll know it’s ready when the meat easily shreds with a fork. Mix the shredded meat into the luscious juices and get ready to make some pretty unforgettable sandwiches.

If you’d like to do this in your oven instead of a slow cooker, take a look at the printable recipe below for the oven method.

A sandwich cut in half on a plate with a salad.

Here you go.

A group of people young men and two dogs on a lawn.

After lunch it was time for photos. We had a gorgeous, sunny, December in California day.

From left to right. Connor (Boy #3), Adam (Boy #4)-holding baby girl Bridget, Ryan (Boy #1)-holding big, bad Bruno, and Jake (Boy #2).

Four young men getting ready to run on grass.

But, we can’t just stop there. Ready, set, go!

Four young men run across a lawn towards the camera.

And, they’re off…

Four young men run across grass towards the camera.

A woman with a Crock-Pot and a camera holds all the power.

I hope you had a fabulous, joyous, love filled holiday. Best wishes from all of us for a stellar New Year.

A sandwich sitting on plate with salad.

Crock-Pot Italian Beef Sandwiches

Warm, comforting, shredded Italian beef cooked in the Crock-Pot with peperoncini. Serve on crusty French rolls with melted provolone cheese.
0 from 0 votes
Print Pin Rate
Course: Main Course, Sandwiches
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: 608kcal
Author: Valerie Brunmeier

Ingredients

  • 3 pounds boneless beef chuck roast
  • 2 cups low sodium beef broth
  • .7 ounce package Good Seasons Italian Salad Dressing and Recipe Mix
  • 2 teaspoons Italian seasoning
  • 16 ounce jar pepperoncini stems removed and cut in half
  • ⅓ cup liquid from pepperoncini jar
  • 8 sandwich rolls
  • 8 ounces sliced provolone cheese
  • 8 tablespoons softened butter or butter spread

Instructions

Slow Cooker Instructions

  • Cut the roast into 4 large chunks. Trim the fat from the edges of each chunk with a sharp knife and transfer them to the slow cooker.
  • In a large mixing bowl, whisk together the beef broth, salad dressing mix, and Italian seasoning. Pour the mixture over the roast in the slow cooker. Toss in the pepperoncini and ⅓ cup of the liquid from the jar.
  • Cover, and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. When the meat is very tender and easy to shred, grab two forks and shred the meat into the cooking liquid.
  • Set your oven to BROIL. Split open and spread the sandwich rolls with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and toast the rolls for about 2 minute or until toasted and lightly browned (watch closely to avoid burning). Remove the baking sheet from the oven.
  • Use tongs to transfer the shredded beef and peppers to the toasted buns. Top sandwich each with a slice of provolone. Return the baking sheet to the oven to melt the cheese.

Conventional Oven Directions

  • Preheat oven to 300 degrees F.
  • Follow as directing, but place the ingredients in large Dutch oven. Cover and bake for 4 ½ to 5 hours or until the meat is very tender and easy to shred.
  • Follow as directed above to toast the buns and assemble the sandwiches.

Nutrition

Serving: 1sandwich | Calories: 608kcal | Carbohydrates: 28g | Protein: 44g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1009mg | Potassium: 914mg | Fiber: 3g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 47mg | Calcium: 249mg | Iron: 5mg
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Categories: Beef, Main Dish, Recipe, Sandwiches, Slow Cooker

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Reader Interactions

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  1. Mary Moore says

    February 28, 2015 at 9:15 am

    I made something very similar years ago and my family has begged for me to make it again. Lost the recipe, so thank you for your blog. Just have to say that my family and I are surprised at some of these comments…cigarettes, you on the computer, someone trying to make a love connection…it is amazing what people feel free to comment on.

    Reply
    • Valerie says

      February 28, 2015 at 9:51 am

      Hello Mary. I’m happy you found the recipe and hope you enjoy it. Please come back and let me know how it turns out for you. Funny thing is, that isn’t me on the computer. It’s Boy #2’s girlfriend. That was a busy day for me so I was running about the kitchen and taking photos, including that one! I have to say, I’m a little pleased that I was mistaken for a very pretty 24 year old 🙂 Thanks so much for your kind words.

      Reply
  2. John Smith says

    January 22, 2015 at 12:44 pm

    Sorry to burst your bubble…(I was just warned that I am probably going to hurt your feelings-not my intent), but you talk about wanting to be with your sons…. then you show a picture of them diving into your recipe, with you on your computer.

    Reply
    • Valerie says

      January 22, 2015 at 1:53 pm

      I’m not sure I understand your comment, John, but no need to be worried. Bubble not burst 🙂 It’s always nice when we have all four of the guys home at the same time.

      Reply
  3. JCA says

    October 17, 2014 at 5:01 pm

    Had the Crock-Pot Italian Beef Sandwiches last night, with one change added 10 garlic cloves to it ,it was wonderful. Trying several recipes of yours this weekend cant wait. will let you know how it goes glad i found you website thanks 🙂

    Reply
    • Valerie says

      October 17, 2014 at 5:30 pm

      That is a great addition! Garlic can never hurt a situation. Thanks so much for the feedback and please do come back and let me know how it goes with the other recipes. Have a wonderful weekend 🙂

      Reply
  4. Robyn Savoie says

    July 28, 2014 at 1:17 pm

    This is fantastic! I made a few changes…I used a top round roast, leaner. Replaced the beef broth with Campbell’s Condensed Beefy Mushroom Soup, undiluted. Used pre-sliced Pepperoncini’s and 1/2 cup of the juice. Added 1 small onion sliced thinly and one small roma tomato coarsely chopped. Used Good Seasons Zesty Italian Salad Dressing Mix; it’s lower in sodium. Ended up with a nice spicy au jus to serve on the side after straining pepper/onion mixture (added back into beef) and adding enough back into the shredded/sliced beef to keep moist while serving.

    Reply
  5. Robin C. says

    July 7, 2014 at 10:29 am

    Wow I just purchased a large chuck roast yesterday and didn’t want to make a boring pot roast, you made my day with this recipe, thank you!

    Reply
    • Valerie says

      July 7, 2014 at 12:04 pm

      Fantastic! Enjoy, Robin 🙂

      Reply
  6. Francine Fahey says

    March 6, 2014 at 2:43 pm

    Your boy farthest from to the right,,,,may I ask what is that in his front pocket,Cigarettes,I hope not.Love all your recipes 🙂

    Reply
    • Valerie says

      March 6, 2014 at 5:45 pm

      Hello Francine. I believe it is his cell phone 🙂 You have very good eyes, my dear.

      Reply
  7. Sherrie Clark says

    February 10, 2014 at 10:06 am

    A friend of mine always made this for us on special occasions, and I would always ask for the receipe, which I would never get. I stumbled upon this one and tried it. OMG, I must say this was so much better than my friends. I love this site and can’t wait to try other things. Thank you for putting the grocery list on it also and the step by step. Going to send this to my daughter-in-law that is somewhat shy to cook. I know she’ll love it also.

    Reply
    • Valerie says

      February 10, 2014 at 10:14 am

      Thank you so much for this wonderful feedback, Sherrie! We love this recipe too. Make some for your friend and when she asks for the recipe, say no…haha 🙂

      Reply
      • sherrie clark says

        February 21, 2014 at 5:47 pm

        Just had to add, that I raved about this so much that now all my friends are asking for it. I had to recommend your site. I just love it and I know they will to! Thanks again.

        Reply
  8. RoadLord says

    January 5, 2014 at 6:11 pm

    Nice pix of your guys there, Val, handsome lads all.
    Wishing you all the best life has to offer in the New Year,
    thanks for your great food.

    The RoadLord

    Reply
    • Valerie says

      January 6, 2014 at 9:37 am

      Thanks so much for following along in 2013 🙂 Happy New year to you!

      Reply
  9. Kayle (The Cooking Actress) says

    January 1, 2014 at 2:14 pm

    aw! so fun! and omg SOOO delicious!! I’m hungryyy

    Reply
  10. Stephanie says

    December 30, 2013 at 10:14 pm

    Thanks for the recipe! Looks delicious! Your boys are handsome as well! Any taken? 😉

    Reply
    • Stephanie says

      December 30, 2013 at 10:15 pm

      Haha, maybe I should of asked if any were single? That’s what I meant! 🙂

      Reply
      • Valerie says

        December 31, 2013 at 8:36 am

        Haha, Stephanie. None of them are married…yet 🙂

        Reply
        • Stephanie says

          January 1, 2014 at 5:53 pm

          Good to know! I’d love to have the pleasure of speaking to your oldest son 😉

          Reply
          • Stephanie says

            January 1, 2014 at 6:05 pm

            …..Left you a message on your fb page so you could “see” who I am. Get well soon!
            ~Stephanie 🙂

  11. Lynna says

    December 29, 2013 at 7:11 pm

    Aww, that is very sweet that all of your boys could come and gather for family pictures! This beef sandwich looks wonderful. I would love some of this for lunch or dinner!

    Reply
  12. Julie says

    December 28, 2013 at 11:02 am

    Hello, I was wondering what you are serving with the Italian Beef? The picture looks like something with broccoli in it. It all looks really good. I have made Italian beef before but with the seasoning packets but i find they have to much sodium in them. Thank you so much for sharing this recipe.

    Reply
    • Valerie says

      December 28, 2013 at 11:14 am

      Hi Julie. The side salad is a pasta/broccoli salad that I have plans to share very soon. I always use a low sodium broth with this and find the result to be just right for us.

      Reply
      • Julie says

        December 29, 2013 at 1:02 pm

        Thank you for replying back. I can’t wait for the recipe, sounds amazing. Happy New Year to you and your family.

        Reply

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