by 
Crock Pot Italian Beef Sandwiches come together effortlessly and are made with just a few simple ingredients.
The shredded meat is piled on a crusty roll along with pepperoncini peppers and provolone cheese.
Shredded beef sandwiches
These sandwiches are full of zesty flavor and are perfect for tailgating or watching football on TV! Of course, don't just save these for football! They make a great meal any day of the week!
No seasoning packet is used in this recipe. Instead, I've mixed up a savory blend of herbs that adds just the right amount of seasoning.
A similar sandwich with different seasonings is this Crock Pot French Dip Sandwich.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Beef - Use a chuck roast or a rump roast. Bone-in is okay, you'll just remove the bone after everything is cooked.
- Pepperoncini Peppers - Use a jar of sliced peppers. You'll need some of the juice too!
- Beef Stock - Try to use an unsalted or low-sodium variety.
- Seasoning - I use a variety of dried spices instead of a packet of Italian dressing mix.
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Heat oil in a heavy-duty pot over medium-high heat.
- Add chuck roast and brown all sides.
- Turn off heat and place the roast in your crock pot.
- Add about ½ cup of the beef broth to the pan to deglaze. Use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Add to the crock pot.
- Sprinkle seasonings and sugar over the top of the roast.
- Add pepperoncini peppers, ½ cup of the juice and the remaining beef stock.
- Place lid on crock pot and cook for 6-8 hours on low or for 4-5 hours on high. The meat is done when it easily falls apart.
- Remove the roast and break it into large chunks, and discard any fatty pieces. Return meat to the crock pot with all the remaining juice and peppers.
- Split the rolls lengthwise. Toast in a 400°F oven for just a few minutes.
- Top each roll with the shredded beef, some of the pepperoncini peppers and sliced provolone cheese.
- Return to the oven until the cheese has melted.
- Serve with extra juice on the side, if desired.
Recipe tips
- Don't skip browning the roast. It adds so much flavor!
- You can substitute an Italian dressing packet for all the spices.
- Allow mixture to cool, then cover and refrigerate for up to 3 days.
Serving suggestions
More delicious crock pot meals
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish ideas!
Crock Pot Italian Beef Sandwiches
Equipment
- Measuring Spoons
Ingredients
- 3 pounds chuck roast (or rump roast)
- 1-2 tablespoons oil
- 2 cups beef broth
- 1 jar pepperoncini peppers (sliced, 16 ounce jar)
- ½ cup pepperoncini juice (drained from the jar)
- 1½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ⅛ teaspoon red pepper flakes
- 1 teaspoon sugar
- 8 hoagie rolls
- 8 slices provolone cheese
Instructions
- Heat oil in a heavy-duty pot over medium-high heat. Add chuck roast and brown all sides.3 pounds chuck roast, 1-2 tablespoons oil
- Turn off heat and place the roast in your crock pot.
- Add about ½ cup of the beef broth to the pan to deglaze. Use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Add to the crock pot.2 cups beef broth
- Sprinkle seasonings and sugar over the top of the roast.1½ teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon black pepper, ½ teaspoon dry mustard, ⅛ teaspoon red pepper flakes, 1 teaspoon sugar
- Add pepperoncini peppers, ½ cup of the juice and the remaining beef stock.1 jar pepperoncini peppers, ½ cup pepperoncini juice
- Place lid on crock pot and cook for 6-8 hours on low or for 4-5 hours on high. The meat is done when it easily falls apart.
- Remove the roast and break it into large chunks and discard any fatty pieces. Return meat to the crock pot with all the remaining juice and peppers.
- Split the rolls lengthwise. Toast in a 400°F oven for just a few minutes.8 hoagie rolls, 8 slices provolone cheese
- Top each roll with the shredded beef, some of the pepperoncini peppers and sliced provolone cheese.
- Return to the oven until the cheese has melted.
- Serve with extra juice on the side, if desired.
Notes
- Don't skip browning the roast. It adds so much flavor!
- You can substitute an Italian dressing packet for all the spices.
- Allow mixture to cool, then cover and refrigerate for up to 3 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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