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.
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.
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.
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.
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.
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.
Since we have the knife out, cut the roast into chunks before placing it in the Crock-Pot to ensure a really tender result.
Whisk together 2 cups of beef broth, one packet of the Italian salad dressing mix, and 2 tablespoons of Italian seasoning.
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.
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.
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.
Here you go.
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).
But, we can’t just stop there. Ready, set, go!
And, they’re off…
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.
Crock-Pot Italian Beef Sandwiches
8 to 12 servings adjust servings
Warm, comforting, shredded Italian beef cooked in the Crock-Pot with peperoncini. Serve on crusty French rolls with melted provolone cheese.
Ingredients
- 1 (2 to 3 pound) chuck roast, edges trimmed of fat
- 2 cups cups beef broth
- 1 (.7 ounce) package Good Seasons Italian Salad Dressing and Recipe Mix
- 2 teaspoons Italian seasoning
- 1 (16 ounce) jar peperoncini, stems removed and cut in half
- 1/3 cup liquid from peperoncini jar
- Sandwich rolls
- Sliced provolone cheese
- Softened butter or butter spread
Instructions
- Trim the fat from the edges of the roast with a sharp knife. Cut the chuck roast into 4 large chunks and place them in the Crock-Pot.
- In a large mixing bowl, whisk together beef broth, salad dressing mix, and Italian seasoning. Pour the mixture over the roast in the Crock-Pot. Toss in the peperoncini and peperoncini liquid.
- Cover, and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. When meat is completely fork tender, grab two forks and shred the meat into the cooking liquid.
- Butter and toast the sandwich rolls and spoon some of the shredded beef and peppers on to each one, topping with a slice of provolone. Melt cheese under oven broiler, if desired.
- Oven directions: Place all items in large Dutch oven. Cover and bake at 300 degrees for 4-1/2 to 5 hours or until meat can be easily shredded with a fork.
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.
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.
Thank you for replying back. I can’t wait for the recipe, sounds amazing. Happy New Year to you and your family.
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!
Thanks for the recipe! Looks delicious! Your boys are handsome as well! Any taken? 😉
Haha, maybe I should of asked if any were single? That’s what I meant! 🙂
Haha, Stephanie. None of them are married…yet 🙂
Good to know! I’d love to have the pleasure of speaking to your oldest son 😉
…..Left you a message on your fb page so you could “see” who I am. Get well soon!
~Stephanie 🙂
aw! so fun! and omg SOOO delicious!! I’m hungryyy
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
Thanks so much for following along in 2013 🙂 Happy New year to you!
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.
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 🙂
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.
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 🙂
Hello Francine. I believe it is his cell phone 🙂 You have very good eyes, my dear.
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!
Fantastic! Enjoy, Robin 🙂
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.
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 🙂
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 🙂
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.
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.
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.
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.