Italian Beef Sandwiches
These slow cooker Italian Beef Sandwiches bring classic Chicago-style deli flavor straight to your kitchen. A chuck roast simmers low and slow in a savory, peppery au jus until fork-tender, then gets piled into crusty rolls with melted provolone and zesty giardiniera.
Equipment
- Slow cooker
- Cutting board
- two forks
- broiler or oven
Ingredients
- 3–4 lb chuck roast
- 2 cups beef broth
- 1 packet zesty Italian dressing mix (1 oz)
- 12 oz pepperoncini peppers with juice
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 6–8 hoagie or Italian rolls
- 8 slices provolone cheese
- giardiniera, optional for topping
Instructions
- Place the chuck roast into the slow cooker. Cut into 2–3 chunks if needed so it fits comfortably.
- Pour in the beef broth, pepperoncinis with their juice, and minced garlic. Sprinkle the Italian dressing mix, oregano, and basil over the top.
- Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the beef is fork-tender.
- Remove the beef and shred with two forks, discarding large pieces of fat. Return shredded beef to the slow cooker and stir into the juices.
- Preheat the broiler. Split rolls, add a slice of provolone to each, and broil until cheese is melted and edges are golden.
- Pile beef onto rolls, top with pepperoncinis or giardiniera, and serve with extra au jus for dipping.
Notes
Leave some fat on the chuck roast for maximum flavor and moisture. Use sturdy Italian or French rolls for dipping so they don’t fall apart. For extra heat, top with hot giardiniera; for milder flavor, remove pepperoncini stems before cooking.