Description

Slow Cooker Italian Beef Sandwiches feature tender, fall-apart chuck roast slow-cooked with Italian seasoning, garlic, onions, and roasted red peppers, then shredded and served warm on fresh rolls with optional toppings like peperoncini, giardiniera, and melted cheese. This easy recipe offers rich Italian flavors with minimal hands-on time, perfect for a hearty family meal or casual gathering.

Ingredients

Scale

Main Ingredients

3-4 pounds chuck roast, trimmed of excess fat
2 tablespoons Italian seasoning blend (oregano, basil, thyme, rosemary)
3 cloves garlic, minced
1 large onion, sliced
2 cups beef broth
1/2 cup juice from peperoncini (optional)
1 cup roasted red peppers, sliced

Toppings and Serving

Peperoncini peppers or giardiniera, for topping
Fresh sandwich rolls or hoagies (gluten-free options available)
Provolone or mozzarella cheese slices (optional)
Fresh parsley or basil, for garnish (optional)

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Instructions

Prep the Beef: Trim any excess fat from your chuck roast to prevent greasiness, then pat it dry with paper towels. For extra flavor and color, optionally sear the beef in a hot skillet until browned on all sides.
Build Your Flavor Base: Layer the sliced onions, minced garlic, and roasted red peppers at the bottom of the slow cooker. Sprinkle the Italian seasoning evenly over the beef before placing it on top of the vegetables.
Add Liquids and Slow Cook: Pour the beef broth and the optional peperoncini juice over the roast to keep it moist and flavorful. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender enough to shred easily.
Shred and Assemble: Remove the beef from the slow cooker and shred it using two forks. Stir the shredded meat back into the cooking juices to absorb maximum flavor.
Serve Warm on Rolls: Pile the shredded beef into fresh sandwich rolls. Top with your choice of peperoncini, giardiniera, or melted provolone or mozzarella cheese for an authentic Italian beef sandwich experience. Garnish with fresh parsley or basil if desired.

Notes

For extra depth of flavor, sear the chuck roast before slow cooking.
Peperoncini juice is optional but adds a nice tangy flavor to the beef.
Use gluten-free rolls to make this recipe gluten-free if needed.
Leftover beef can be refrigerated for up to 3 days or frozen for up to 3 months.
Serve with pickled giardiniera or additional peppers for authenticity and added spice.