Crock Pot Italian Beef Sandwiches

5 from 29 votes

Zesty beef cooked in the crock pot, then layered on crusty rolls and topped with cheese.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings sandwiches

Calories 572kcal

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.