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Slow Cooker Italian Beef Sandwich

This Slow Cooker Italian Beef Sandwich features tender, flavorful beef cooked with tangy pepperoncini peppers and served on toasted hoagie rolls with melted provolone cheese. Perfect for cozy dinners or gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 sandwiches
Course: Main Course, Sandwich
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3.5 lb beef chuck roast Choose a roast with good marbling for flavor and moisture.
  • 1 oz packet Italian dressing seasoning mix Use for seasoning the beef.
  • 1 oz packet au jus gravy mix Use for added flavor.
  • 1 cup low-sodium beef broth For moisture during cooking.
  • 8 pepperoncini peppers Adds flavor and moisture.
  • 2 tbsp brine from pepperoncini Adds tangy flavor.
  • 6 hoagie rolls For serving the beef.
  • 8 slices provolone cheese For melting over the sandwiches.
  • 1 tbsp olive oil For toasting the rolls.

Method
 

Preparation
  1. Place the chuck roast in a 6-quart slow cooker.
  2. Sprinkle the Italian dressing seasoning mix and au jus gravy mix evenly over the roast, rubbing it gently to ensure an even coating.
  3. Pour in the beef broth and brine from the pepperoncini around the roast, then scatter pepperoncini peppers evenly.
Cooking
  1. Cover and cook on low for about 8 hours, or high for 5 hours, until the beef is tender and shreds easily.
  2. Remove the roast, shred it using two forks, and return the shredded beef to the slow cooker to soak up the juices.
Serving
  1. Slice hoagie rolls open lengthwise and brush the cut sides with olive oil.
  2. Toast under the broiler for 1 to 2 minutes until lightly golden.
  3. Assemble sandwiches by piling shredded beef on each toasted hoagie roll and topping with provolone cheese.
  4. Return to the broiler for an additional 1 to 2 minutes until cheese melts.
  5. Serve warm with cooking juices on the side for dipping.

Notes

Store leftover shredded beef in its juices in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat carefully to retain moisture.