Description
A delicious, slow-cooked Italian beef sandwich made with seasoned chuck roast, peppers, and melted provolone cheese.
Ingredients
Scale
- 3–4 pounds chuck roast, trimmed
- 1 packet Italian dressing seasoning mix
- 2 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 cups low-sodium beef broth
- 1/2 cup jarred pepperoncini peppers, plus 1/4 cup of the brine
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, seeded and sliced
- 6–8 hoagie rolls or sandwich buns
- 8 slices provolone cheese
- Optional toppings: extra pepperoncinis, giardiniera, or roasted red peppers
Instructions
- Pat the chuck roast dry with paper towels and trim excess fat if needed.
- Season roast evenly on all sides with Italian dressing mix, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper.
- Add sliced onion and green bell pepper to the bottom of the Crock Pot.
- Place the seasoned chuck roast on top of the vegetables.
- Pour beef broth and pepperoncini brine over the roast, then scatter pepperoncini peppers around.
- Cover and cook on LOW for 8-10 hours (or HIGH for 4-5 hours), until the beef is shred-tender.
- Carefully transfer the beef to a large bowl or cutting board. Shred the meat using two forks, discarding excess fat.
- Return the shredded beef to the Crock Pot, stir into the cooking juices, and let it soak for 15-30 minutes for maximum flavor.
- Preheat your oven broiler. Split hoagie rolls, pile on the shredded beef, top with provolone cheese, and broil until the cheese melts, about 2-3 minutes.
- Serve hot with your favorite toppings and an extra ladle of au jus, if desired.
Notes
- For added flavor, let the beef sit in the juices for a longer time before serving.
- Serve with a side of giardiniera for extra crunch and flavor.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich