Slow Cooker Italian Beef Sandwiches
Tender, slow-cooked beef infused with Italian herbs and tangy pepperoncini, piled high on toasted hoagie rolls and topped with melted provolone. A hearty and flavorful sandwich perfect for any occasion.
9 hrs 20 mins
8 servings
Ingredients
- 3 pounds Beef (Chuck Roast)
- 1 pound Italian Pepperoncini
- 1 Red Bell Pepper
- 1 Yellow Onion
- 8 Sandwich Rolls
- 8 slices of Provolone Cheese
- 1 teaspoon Kosher Salt
- 1 cup Low-Sodium Beef Broth
- 1 tablespoon Worcestershire
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 2 teaspoons Italian Seasoning
- 1 teaspoon Onion Powder
- 1 tablespoon Olive Oil
Directions
- Thinly slice the yellow onion and place it in the bottom of a slow cooker.
- Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast on all sides with the salt and black pepper, then sear 3 to 4 minutes per side until browned. Transfer the roast to the slow cooker on top of the onions.
- Pour the beef broth and Worcestershire sauce over the beef.
- In a small bowl, combine the Italian seasoning, dried thyme, dried oregano, garlic powder, and onion powder. Sprinkle evenly over the beef.
- Add the drained, chopped pepperoncini and the chopped red bell pepper around the beef.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef shreds easily with a fork.
- Remove the beef, shred with two forks, return it to the slow cooker, and cook on High for 20 minutes more so it absorbs the juices.
- Split the rolls lengthwise and arrange cut-side up on a baking sheet. Broil about 2 minutes until golden, watching closely so they don’t burn.
- Pile the shredded Italian beef on the toasted rolls and top each with a slice of provolone. Serve hot (melt the cheese under the broiler for 30 to 60 seconds if you like).
