Hey, it’s me. The Crock Pot Beef for Sandwiches guy. You remember me don’t you? I cooked in your kitchen and against your wishes, turned you from a carnivore to a herbivore by serving delicious meals on the cheap. Sound familiar? Sure it does! Curry Chicken With Chickpeas is a great meal for a weeknight. It just takes about 20 minutes to make and it’s so delicious.
Slow-Cooker Drip Beef Sandwiches
- Level: Easy
4 pounds beef chuck roast
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
Freshly ground black pepper
One 16-ounce jar pepperoncini
2 cups beef broth
2 tablespoons salted butter
2 tablespoons olive oil
2 large onions, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
Sandwich Assembly: (see Cook’s Note)
6 soft hoagie rolls, split
6 tablespoons salted butter, softened
12 slices provolone cheese
Potato chips, for serving Add to Shopping List
a 6- to 8-quart slow cooker
- For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
- For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
- Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
- For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
- Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
- Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.
The ingredients for the sandwich assembly are enough for half of the meat. When you reheat the second batch at a later date, use the same amount of sandwich ingredients.
Crock Pot Italian Beef Sandwiches
These Crock Pot Italian Beef Sandwiches are perfect for tailgating season! With just a few simple ingredients tossed into the slow cooker, delicious slow cooked beef sandwiches are easy to make and serve for any game day gathering!
Tailgating season is one of our favorite times of the year. The weather has cooled down a little bit, and we get to enjoy party favorites – like sausage queso, sriracha shrimp, game day chili and of course Italian Beef!
This post is sponsored by Mirum, all opinions expressed are my own.
‘Tis the season for tailgating, friends and family! A favorite time of year for me filled with appetizers and all of my favorite snacks! This slow cooker Italian beef is a go-to with tender pulled beef and peppers. Simply pop it all in the slow cooker and let it cook while you enjoy the game! It’s great to prep ahead and transports well to parties!
I was surprised when I discovered in the Kelton/Perrigo Company plc, “Prevent the Summer Burn” Survey from March 2018 shows that 74% of people are willing to make significant sacrifices to be heartburn-free and one in three would even give up watching playoff sports this season to avoid heartburn! If you’re a frequent heartburn sufferer, being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) helps keep heartburn at bay.
Always talk to your doctor or a licensed professional before taking a new medication.
ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!
Relief can come in as little as 24 hours but it can take up to 1-4 days for full effect (it is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes tailgating more enjoyable (and heartburn free)… allowing me to indulge in my favorites!
Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.
Beef for Italian Beef Sandwiches
A typical Italian beef sandwich is made with sirloin however it wouldn’t hold up well in the slow cooker. I’ve opted for chuck roast as it’s tender and flavorful. A rump roast works well too!
The beef is seared on both sides to add flavor to the recipe and then it slow cooks until buttery and fork tender and is shredded (similar to pulled pork).
Seasonings: This recipe uses a packet of Italian dressing mix for a bit of zest and tang. The peppers I use are sliced pepperoncinis, if you can’t find sliced, whole will work too. They add a delicious, salty, briny flavor and just a hint of heat but don’t make this sandwich too spicy.
How to Make Italian Beef
- PREP: Brown the roast and add it to the slow cooker with Italian seasonings, broth and pepperoncini peppers.
- COOK: Cook on high for 5-6 hours or on low for 9-10 hours until the beef is fork tender.
- SHRED: Using forks, shred the beef and return it to the juices. Stir to combine and let it warm for at least 20 minutes.
To Serve Crock Pot Italian Beef, stack it high on hoagie rolls or Italian rolls and top with with giardiniera (Italian pickled veggies) or more pickled peppers if you’d like to add a little bit of heat. Roasted Sweet green peppers are perfect on this too!
We also put out little slider rolls for parties or of course for game day since we have lots of other great foods on the table.
Don’t skip the juices!
It is important to make sure you get lots of the juices into the sandwich… maybe messy but definitely delicious (and essential to this recipe)! In fact, in Chicago they often dip the whole sandwich right into the au jus before serving it to you!
If you’d like to add cheese, provolone is a great choice!
More Delicious Italian Beef Sandwich Toppings
Pickled veggies complement this beef perfectly. We love adding refrigerator pickles and pickled jalapenos!
Other delicious additions include:
- Cheese – Provolone is great! Also try: mozzarella, monterey jack, or gouda.
- Bread – Italian rolls are hearty and hold up to the juices well. Hoagie rolls are nice and soft and easily available. And of course, slider buns are great if serving as an appetizer.
- Veggies – Giardiniera is traditional but crisp lettuce, tomatoes and red onions are great too
- Other additions – Pickles, olives, Italian dressing, pickled jalapenos
What To Make With Italian Beef
Because this beef is so fall-apart tender and so flavorful, it’s great on sandwiches with minimal additions! If you’re looking to make a roast beef dinner, Italian beef is delicious next to some mashed potatoes and a fresh Italian salad!
Storing The Leftovers
Slow cooker Italian beef will last up to 5 days in the fridge in an airtight container. Make sure it’s completely cooled before you seal it. Leftovers will last in the freezer for up to 2 months. Defrost in the fridge, microwave, or oven!
If you have any leftover meat, try making enchiladas or tacos with it. A breakfast hash is also a delicious way to use leftover Italian beef!
Crock Pot Italian Beef Sandwiches
Crock Pot Italian Beef Sandwiches are a 5-ingredient crock pot recipe version of the popular hot sandwich recipe. This easy dinner recipe is a crowd-pleaser!
Last week I asked my Facebook and Twitter friends if they’d like to see a crock pot recipe on the blog this week. There were so many exclamation marks in the comments, which I took to mean, ‘heck yes!’ that I immediately started brainstorming.
Everyone knows crock pot recipes are a busy person’s best friend but many of them can be heavy and unappealing at times. While brainstorming a new and interesting crock pot combo I decided the recipe would have to meet the following criteria:
- Beef-based as I have exactly one beef crock pot recipe on the blog – Crock Pot Spaghetti Sauce.
- Easy. Nobody likes crock pot recipes with several cooking steps before you even plug the dang thing in.
- Very delicious, unique, and not gloopy whatsoever.
With the aforementioned criteria in mind, I settled on Crock Pot Italian Beef Sandwiches. A mouthwatering, 5-ingredient flavor combo that has just the right amount of zip and zing!
Chuck roast is slow cooked for 10 hours in a mixture of pepperoncini peppers, Giardiniera, Italian dressing mix, and beef broth then shredded and served on a chewy hoagie bun with melted provolone cheese. Crazy (CRAZY) good, and did I mention that it’s made with just 5 ingredients?!
Ben was skeptical about eating the crock pot version of one of his favorite sandwiches, which is typically made with thinly sliced beef. “Oh…I’ve never heard of a shredded Italian beef sandwich before…” he said in a tone that I knew meant, I am definitely going to hate this.
But guess what? He didn’t! While I stood eating the shredded beef straight out of the crock pot like the refined woman that I am, he inhaled an entire sandwich in under 2 minutes. That is to say, this dish was a total hit!
Crock Pot Sweet Chili BBQ Kielbasa
How to Make Crock Pot Italian Beef Sandwiches:
Start by trimming any large pieces of fat off a chuck roast then cut the roast into seven or eight big hunks and place them in the bottom of a 6 quart crock pot.
Next sprinkle in a packet of gluten free Italian Dressing Mix like Hy-Vee’s Good Graces brand, or Simply Organic. If you don’t need to eat gluten free, you can use Good Seasons Zesty Italian Salad Dressing Mix.
Add sliced pepperoncini peppers plus a splash of pepperoncini juice, and Chicago-Style Giardiniera which you can find in the olive/pickle aisle at the grocery store. I love Mezzetta brands for both, which is gluten free.
I’d never had Chicago-style Giardiniera, a type of relish made with pickled olives and vegetables that’s packed in herbs and oils, but Ben insisted it go into this dish. I’m so glad he did because OH MY GOSH it is so good! It’s supposed to go over Italian beef sandwiches, but I could have eaten forkful after forkful all by itself.
Because it’s packed in oil though, which would add unnecessary fat to the dish, I scooped out the mix with a fork and let it drain away. You can get Giardiniera that’s packed in vinegar, but I found this style to be a real treat.
Finally, add beef broth then place a lid on top of the crock pot and let it cook on low for 9 hours, or until the beef can be easily shredded with a fork.
Once the roast can be easily shredded with a fork, shred with two forks then slip the meat back into the slow cooker to cook in the juices for 1 more hour on low. Scoop the meat onto hoagie buns then slap a slice of provolone on top to melt from the heat of the beef. Serve with extra pepperoncini peppers and Giardiniera, and you’re set!