Crockpot Italian Beef Sandwiches
These Crockpot Italian Beef Sandwiches are a hearty and flavorful meal, effortlessly prepared in a slow cooker, perfect for any gathering or family dinner.
Ingredients
For the Beef
- 2.5 to 3 pounds boneless beef chuck pot roast Trimmed of excess fat
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable or canola oil For browning the roast
- 1 14.5-ounce can beef broth
- 1 1-ounce envelope Italian dry salad dressing mix
- 1 teaspoon onion salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 16-ounce jar sliced pepperoncini peppers (drained) Save ½ cup of the juice
- ½ cup pepperoncini juice
For Serving
- 8 pieces hoagie buns or rolls (split and toasted)
- 2 cups shredded mozzarella cheese Or cheese of choice
Instructions
Preparation
- Trim the excess fat from the boneless beef chuck pot roast.
- Season the roast with garlic powder and black pepper.
Browning
- Heat the vegetable or canola oil in a Dutch oven over medium-high heat, and sear the roast on all sides until browned (4-5 minutes per side).
Crockpot Cooking
- Transfer the roast to the crockpot.
- In a separate bowl, mix beef broth, salad dressing mix, onion salt, oregano, basil, and parsley.
- Pour the mixture over the roast in the crockpot.
- Add sliced pepperoncini and reserved juice on top.
- Set the crockpot to low and cook for 10 hours.
Finishing Touches
- Once cooked, shred the beef using two forks.
- Skim off any fat from the cooking liquid if desired.
- Assemble sandwiches with shredded beef on toasted hoagie buns topped with mozzarella and extra pepperoncini.
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Notes
For additional toppings, consider jalapeños or extra cheese. Allow the beef to rest for 20 minutes after shredding for more flavor absorption.