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A sandwich sitting on plate with salad.
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5 from 1 vote

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.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course, Sandwiches
Cuisine: Italian
Servings: 8
Calories: 608kcal

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
  • 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