Main course

Slow Cooker Italian Beef Sandwiches

Name: Slow Cooker Italian Beef Sandwiches
Total time: 9 h 20 min
Yield: 6 servings
Ingredients: 2 ¼ pounds Beef (Chuck Roast); 12 ounces Italian Pepperoncini; ¾ Red Bell Pepper; ¾ Yellow Onion; 6 Sandwich Rolls; 6 slices of Provolone Cheese; ¾ teaspoon Kosher Salt; ¾ cup Low-Sodium Beef Broth; 2 ¼ teaspoons Worcestershire; ⅜ teaspoon Black Pepper; ¾ teaspoon Dried Oregano; ¾ teaspoon Dried Thyme; ¾ teaspoon Garlic Powder; 1 ½ teaspoons Italian Seasoning; ¾ teaspoon Onion Powder; 2 ¼ teaspoons Olive Oil

Credit: myDinnerPlan

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 6 servings

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Ingredients

2 ¼ pounds Beef (Chuck Roast)
12 ounces Italian Pepperoncini
¾ Red Bell Pepper
¾ Yellow Onion
6 Sandwich Rolls
6 slices of Provolone Cheese
¾ teaspoon Kosher Salt
¾ cup Low-Sodium Beef Broth
2 ¼ teaspoons Worcestershire
⅜ teaspoon Black Pepper
¾ teaspoon Dried Oregano
¾ teaspoon Dried Thyme
¾ teaspoon Garlic Powder
1 ½ teaspoons Italian Seasoning
¾ teaspoon Onion Powder
2 ¼ teaspoons 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).