Slow Cooker Italian Beef Sandwiches
Recipe from Two Peas and Their Pod
Slow Cooker Italian Beef Sandwiches- tender, slow cooked beef with Italian seasonings, and pepperoncini served on a toasted bun with melted provolone cheese and tangy giardiniera. This is basically the ultimate sandwich!
Servings: 8
Calories: 423kcal
Ingredients
- 3 lbs chuck roast, trim off excess fat
- Kosher salt and black pepper
- 1 tablespoon olive oil
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/8 teaspoon of crushed red pepper flakes
- 14.5 ounces can beef broth
- 8 ounces of sliced pepperoncini
- 1/3 cup of liquid from pepperoncini
- 1/2 yellow onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- Hoagie buns or rolls, for serving
- Softened butter, for buttering buns or rolls
- Provolone cheese slices, for serving
- 8 ounces giardiniera, mild or spicy, for serving, optional
Instructions
- Season the chuck roast with salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the pan is hot, place the meat in the pan and sear on all sides until golden brown, a few minutes per side. Transfer the meat to a slow cooker.
- In a small bowl, combine the basil, oregano, parsley, thyme, onion powder, and red pepper flakes. Sprinkle the mixture over the beef.
- Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.
- Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.
- Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.
- Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.
- Use a slotted spoon to drain off some of the liquid so the sandwich doesn't get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese. Top the sandwiches with Giardiniera, if desired. Serve immediately.
Nutrition
Calories: 423kcal | Carbohydrates: 23g | Protein: 36g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 910mg | Potassium: 709mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 37mg | Calcium: 53mg | Iron: 4mg