Description
These 5-ingredient slow cooker Italian beef sandwiches have mouthwatering chuck roast on a toasted hoagie roll with melted provolone cheese.
Ingredients
Scale
- 3–4 lbs. chuck roast
- 2 cups beef broth
- 1 (0.7 oz.) packet dry Italian dressing mix
- 2 teaspoons Italian seasoning
- 1 (16 oz.) jar pepperoncini with juice, stems removed and cut into 1” slices
- Hoagie rolls
- Butter
- Sliced provolone/mozzarella cheese
- Giardiniera (optional)
Instructions
- Step: Over medium-high heat in a skillet, sear the roast in some oil on both sides until browned, about 4-5 minutes per side. Pour some beef broth to deglaze the pan and scrape the yummy browned bits to mix in with the rest of the broth.
- Step: Add the roast to a 6 qt. slow cooker and sprinkle with the dry Italian dressing mix and Italian seasoning.
- Step: Add beef broth, sliced pepperoncini and 1/2 cup of pepperoncini juice.
- Step: Cover and cook for 8 hours on low heat or 4-5 hours on high heat.
- Step: Remove cooked roast to a cutting board. Shred into bite-sized pieces with two forks and discard any fatty bits.
- Step: Split the rolls lengthwise and butter them. Add some provolone cheese and toast or broil until the cheese has melted.
- Step: Top with shredded beef and pepperoncini peppers then dish and serve hot with/without the au jus and giardiniera.
Notes
Three ways to enjoy the sandwich: Dry – Let most of the juice drip off from the meat before putting it on the roll. Wet – Top the roll with meat still dripping in juices. You can also spoon some au jus over the sandwich before serving. Dipped – The sandwich is dipped into the au jus for a soggy but delicious sandwich.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 580 kcal
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg