Slow Cooker Italian Beef Sandwiches
Made with a large chuck roast, pepperoncini peppers, beef broth, and a few other classic ingredients, these Italian beef sandwiches are sure to be a crowd-pleaser!
Servings: 6
Ingredients
- 3-4 lbs. beef chuck roast
- .14 oz. good seasons Italian dressing mix (2 packets)
- 1 cup pepperoncini rings
- 1/4 cup pepperoncicni juice from above jar (I use Mezzetta brand)
- 1 cup roasted red bell pepper strips (from a jar)
- 2 Tbsp. Worcestershire sauce
- 15 oz. can beef broth
- 6 whole garlic cloves
For serving:
- hoagie rolls
- provolone or swiss cheese
Instructions
- Add the chuck roast to the slow cooker along with the Italian dressing mix, Worcestershire sauce, garlic, pepperoncini peppers and juice, roasted red peppers, and beef broth.
- Cook on LOW for 9-10 hours or on HIGH for 6-7 hours.
- Shred the meat with two forks.
- Degrease the sauce if desired by laying a paper towel over the grease.
- Serve the strained beef and peppers over toasted hoagie rolls with cheese.
- Use the juices from the beef for dipping if desired.
Video
Notes
- Pour any leftover beef into an airtight container and keep in the fridge for up to 3 days. Reheat the beef over medium high heat until warmed throughout.
- Can't find the Italian dressing packet? I highly recommend using the packets as it gives the most flavor, though, you can use bottled Italian dressing and omit the beef broth.
- Rump roast or bottom round can be used instead of a chuck roast.
Nutrition
Calories: 517kcal | Carbohydrates: 2g | Protein: 48g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 819mg | Potassium: 900mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 5mg
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