Crock Pot Italian Beef Sandwiches Recipe
This Crock Pot Italian Beef recipe features a tender, flavorful chuck roast slow-cooked with a robust blend of Italian herbs, spices, and beef broth. Perfectly seasoned and shredded, this classic Italian-American dish is ideal served as a sandwich with provolone and pepperoncini or enjoyed over rice or mashed potatoes, making it a comforting and versatile family favorite.
- Prep Time: 20 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Main Ingredients
- 5 pound chuck roast
- 2 teaspoons sea salt, divided
- 2 teaspoons ground pepper, divided
- 3 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup light brown sugar
- 1 package Italian-style salad dressing mix (dry)
- ¼ teaspoon red pepper flakes
- ½ cup pepperoncini juice (from jar)
Optional Toppings & Serving
- Pepperoncinis (optional for topping)
- Sub rolls (optional for serving)
- Provolone cheese (optional for serving)
Instructions
- Sear the Roast: Rub the chuck roast with about 1 teaspoon of sea salt and 1 teaspoon of ground black pepper. Heat a large skillet over medium-high heat, then sear the roast on all sides until browned. This step locks in flavors and adds depth to the final dish. Once seared, transfer the roast to your slow cooker.
- Prepare Cooking Liquid: In a large bowl, whisk together the remaining 1 teaspoon sea salt, 1 teaspoon ground pepper, beef broth, dried oregano, dried basil, dried parsley, onion powder, garlic powder, bay leaf, light brown sugar, Italian-style salad dressing mix, red pepper flakes, and pepperoncini juice until fully combined. Pour this mixture evenly over the roast in the slow cooker.
- Cook the Roast: Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. The slow cooking tenderizes the meat and infuses it with rich Italian flavors.
- Shred the Meat: About one hour before the cooking time is complete, remove the bay leaf. Use two forks to shred the beef directly in the slow cooker, mixing it into the juices. Allow the shredded meat to continue cooking for the remaining hour to soak up the flavors.
- Serve: Enjoy the Italian beef hot. Serve it on sub rolls topped with provolone cheese and pepperoncinis with some of the flavorful juices (au jus) for dipping. Alternatively, serve over rice or creamy mashed potatoes for a hearty meal.
Notes
- Searing the roast before slow cooking enhances the flavor and texture significantly.
- Adjust red pepper flakes to taste for desired heat level.
- Pepperoncini juice adds tanginess; if unavailable, a mix of vinegar and mild chili juice can be used.
- Leftovers store well and make excellent sandwiches or can be added to pasta dishes.
- For a thicker sauce, remove the beef once shredded and reduce the liquid on the stovetop before mixing back.
