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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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