Slow Cooker Italian Beef Sandwich
Tender, juicy beef slow-simmered in a rich, savory broth infused with garlic, herbs, and pepperoncini, then piled high onto toasted hoagie rolls and drenched with flavorful au jus. Finished with a generous spoonful of tangy, crunchy giardiniera, every bite delivers bold Italian flavor, heat, and irresistible texture in the ultimate comforting sandwich.
Servings: 6 people
Print Recipe
Equipment
- Slow cooker
- Large skillet
- Tongs
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Forks for shredding
- Slotted spoon
Ingredients
- 3 to 4 pound chuck roast
- 2 tablespoons olive oil
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 1 packet Italian dressing mix
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 2 cups low sodium beef broth
- 1 cup pepperoncini peppers plus 1/2 cup juice
- 1 cup giardiniera drained slightly
- 8 hoagie rolls
- 8 slices provolone cheese optional
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until deeply browned to develop rich flavor. Place the seared roast into the slow cooker.
- Add the sliced onion and minced garlic on top of the roast. Sprinkle the Italian seasoning, red pepper flakes, salt, and pepper evenly over the meat. Pour the beef broth and pepperoncini juice around the roast. Top with the pepperoncini peppers.
- Cover and cook on low for 8 hours or high for 5 hours, until the beef is fork-tender and easy to shred.
- Remove the roast and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the juices. Let it soak for at least 15 to 20 minutes to absorb maximum flavor. To assemble, split the hoagie rolls and toast lightly if desired. Place a slice of provolone cheese on the bottom of each roll. Pile the shredded beef onto each roll, spooning extra juices over the top. Finish each sandwich with a generous spoonful of giardiniera for a bright, tangy crunch. Serve with extra au jus for dipping, if desired.
Notes
• Giardiniera is a mix of pickled vegetables like carrots, cauliflower, celery, and peppers packed in oil or vinegar. It adds a tangy crunch with a little heat.
• This sandwich has mild heat, but using hot giardiniera will noticeably increase the spice level.
• Giardiniera can be stirred into the beef during the last 30 minutes for deeper flavor, or added on top for a fresher crunch.
• This beef actually tastes better the next day after sitting in the juices, so it works great for making ahead.
• Use sturdy hoagie or French rolls so they hold up to the juicy beef without falling apart.