Crockpot Italian Beef Sandwiches
Crockpot Italian Beef Sandwiches are indulgent, slow-cooked sandwiches featuring tender beef, savory broth, and gooey mozzarella cheese for a delicious and easy meal option.
Ingredients
For the beef
- 2.5 pounds boneless beef chuck pot roast
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable or canola oil
- 14.5 ounces beef broth
- 1 ounce Italian dry salad dressing mix
- 1 teaspoon onion salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 16 ounces sliced pepperoncini peppers (drained)
- ½ cup pepperoncini juice
- 8 pieces hoagie buns or rolls (split and toasted)
- 2 cups shredded mozzarella cheese
Instructions
Preparation and Cooking
- Trim any excess fat from the boneless beef chuck pot roast and season generously with garlic powder and black pepper.
- Heat vegetable or canola oil in a Dutch oven over medium-high heat and sear the roast on all sides until golden-brown.
- Transfer the browned roast to the crockpot.
- Mix together the beef broth, Italian dressing mix, onion salt, oregano, basil, and parsley in a bowl and whisk until blended.
- Pour the broth mixture over the roast in the crockpot and scatter the sliced pepperoncini peppers on top, along with the reserved ½ cup of pepperoncini juice.
- Set the crockpot to low and cook for approximately 10 hours.
- Once cooking is complete, shred the beef using two forks.
- Preheat your oven's broiler.
- Assemble the sandwiches by piling shredded beef onto toasted hoagie rolls and topping with shredded mozzarella cheese.
- Broil the assembled sandwiches until the cheese is bubbling and golden, usually just a few minutes.
- Drizzle with reserved cooking liquid and add extra pepperoncini if desired before serving.
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Notes
Cut beef against the grain for better texture. Adjust spice levels according to preference and feel free to customize seasonings. Store leftovers using proper refrigeration and freezing methods.