Slow Cooker Italian Beef Sandwiches Recipe

Introduction

Slow Cooker Italian Beef Sandwiches are a delicious, hands-off meal perfect for busy days or casual gatherings. Tender, flavorful beef slowly cooks to perfection and pairs beautifully with tangy peppers and melted cheese on fresh rolls.

Ingredients

• 3-4 pounds chuck roast, trimmed of excess fat
• 2 tablespoons Italian seasoning blend (oregano, basil, thyme, rosemary)
• 3 cloves garlic, minced
• 1 large onion, sliced
• 2 cups beef broth
• 1/2 cup juice from peperoncini (optional)
• 1 cup roasted red peppers, sliced
• Peperoncini peppers or giardiniera, for topping
• Fresh sandwich rolls or hoagies (gluten-free options available)
• Provolone or mozzarella cheese slices (optional)
• Fresh parsley or basil, for garnish (optional)

Instructions

1. Step 1: Trim any excess fat from your chuck roast to prevent greasiness, then pat it dry with paper towels. Optional: sear the beef in a hot skillet to add flavor and color.
2. Step 2: Layer sliced onions, minced garlic, and roasted red peppers at the bottom of the slow cooker. Sprinkle Italian seasoning evenly over the beef before placing it on top of the veggies.
3. Step 3: Pour beef broth and peperoncini juice over the roast to keep it moist and flavorful. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the beef is fall-apart tender.
4. Step 4: Remove the beef from the slow cooker and shred it using two forks. Stir the shredded meat back into the cooking juices to absorb maximum flavor.
5. Step 5: Pile the shredded beef into fresh sandwich rolls. Top with your choice of peperoncini, giardiniera, or melted cheese for an authentic Italian beef sandwich experience.

Tips & Variations

• Searing the beef before slow cooking adds extra depth of flavor and a beautiful crust.
• Try adding a splash of Worcestershire sauce or a pinch of crushed red pepper flakes for a spicy kick.
• Serve with giardiniera for a classic Chicago-style touch, or substitute with pickled banana peppers if you prefer a milder topping.
• For a cheesy variation, melt provolone or mozzarella slices on the hot shredded beef under a broiler before assembling the sandwich.

Storage

Store leftover shredded beef and juices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of broth if needed to keep it moist. Sandwich rolls are best served fresh but can be wrapped and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for slow cooking due to its marbling and tenderness after long cooking times. You can try brisket or round roast, but cooking times and texture may vary.

Do I have to use the peperoncini juice?

No, the peperoncini juice is optional but adds a nice tangy flavor that enhances the beef. If you don’t have it, you can substitute with a bit of vinegar or omit it entirely.

Slow Cooker Italian Beef Sandwiches Recipe

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★★★★★

4.8 from 76 reviews

• Author: Naomi
• Total Time: 8 hours 15 minutes
• Yield: 8 servings 1x

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Description

Slow Cooker Italian Beef Sandwiches feature tender, flavorful chuck roast slow-cooked with Italian seasonings, garlic, onions, and peppers. This set-it-and-forget-it recipe yields juicy shredded beef perfect for piling high on fresh sandwich rolls with melted cheese and tangy peperoncini, delivering an authentic and comforting Italian classic with minimal effort.

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Ingredients

Scale 1x2x3x

Beef

• 3–4 pounds chuck roast, trimmed of excess fat

Seasonings and Vegetables

• 2 tablespoons Italian seasoning blend (oregano, basil, thyme, rosemary)
• 3 cloves garlic, minced
• 1 large onion, sliced
• 1 cup roasted red peppers, sliced

Liquids

• 2 cups beef broth
• 1/2 cup juice from peperoncini (optional)

Toppings and Serving

• Peperoncini peppers or giardiniera, for topping
• Fresh sandwich rolls or hoagies (gluten-free options available)
• Provolone or mozzarella cheese slices (optional)
• Fresh parsley or basil, for garnish (optional)

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Instructions

1. Prep the Beef: Trim any excess fat from your chuck roast to prevent greasiness, then pat it dry with paper towels. For added flavor and color, you may optionally sear the beef in a hot skillet before slow cooking.
2. Build Your Flavor Base: Layer the sliced onions, minced garlic, and roasted red peppers at the bottom of your slow cooker. Sprinkle the Italian seasoning evenly over the beef and place the roast on top of the vegetable layer.
3. Add Liquids and Slow Cook: Pour the beef broth and optional peperoncini juice over the roast to keep it moist and flavorful during cooking. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is fall-apart tender.
4. Shred and Assemble: Carefully remove the beef from the slow cooker and shred it using two forks. Stir the shredded meat back into the cooking juices in the slow cooker to allow it to absorb maximum flavor.
5. Serve Warm on Rolls: Pile the shredded beef onto fresh sandwich rolls or hoagies. Top with peperoncini peppers or giardiniera, and melted provolone or mozzarella cheese if desired. Garnish with fresh parsley or basil for an authentic Italian beef sandwich experience.

Notes

• Optional searing of the chuck roast before slow cooking enhances flavor and color but can be skipped for convenience.
• Peperoncini juice adds tanginess and moisture but can be omitted if unavailable.
• Use gluten-free rolls to make this sandwich gluten-free.
• Leftover beef can be refrigerated for up to 3 days or frozen for up to 3 months.
• For a spicier sandwich, add giardiniera or additional hot peppers as a topping.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Sandwich
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Italian beef sandwich, slow cooker beef, shredded beef sandwich, Italian sandwich, comfort food, easy dinner