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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
Servings: 8 to 12 servings

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.