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Three Italian Beef Sandwiches on a wood cutting board shot from over the top.
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5 from 16 votes

Crock Pot Italian Beef Sandwiches

Tender, shredded Italian Beef with pepperoncini loaded on toasty sandwich rolls with melted provolone cheese. With just a few minutes of prep, you can have these comforting Crock Pot Italian Beef Sandwiches on your menu on even the busiest of days.
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 packet 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 Method

  • 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 beef 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, turn off the slow cooker and use two forks to 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 just lightly toasted (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 Method

  • 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