Description
Slow Cooker Italian Beef Sandwiches feature tender, slow-cooked chuck roast seasoned with Italian dressing and hot pepperoncini peppers, creating a flavorful, juicy filling perfect for toasted sub rolls and melted cheese.
Ingredients
Scale
- 3 lb chuck roast
- 1 (1 oz) Au Jus gravy packet
- 1 (0.7 oz) Italian dressing seasoning mix
- 1 cup pepperoncini peppers
- 1 cup pepperoncini juice
- 1/4 cup butter (cubed)
- 8 sub rolls
- 8 slices cheese (pepper jack or provolone recommended)
Instructions
- Place the 3 lb chuck roast at the bottom of your slow cooker, ensuring an even layer for consistent cooking.
- Sprinkle the Au Jus gravy packet and Italian dressing seasoning mix evenly over the roast. Add about 1 cup of pepperoncini peppers and 1 cup of pepperoncini juice to infuse the meat with a tangy, slightly spicy flavor.
- Dot the roast with 1/4 cup of cubed butter for richness. Cover the slow cooker and cook on low heat for 8 to 10 hours until the meat is fork-tender and shreddable.
- Carefully remove the roast and shred it with forks, discarding any large fatty pieces. Mix the shredded beef back into the juices and seasonings left in the slow cooker to soak up all the flavors.
- For extra texture and flavor, toast the sub rolls lightly with a little butter spread on them.
- Layer a generous helping of the shredded beef onto the bottom half of the toasted roll. Add a slice of cheese (pepper jack or provolone) and additional sliced pepperoncini peppers if you like extra tang and heat.
- Place the top half of the roll on the sandwich, press gently, and enjoy warm for a delicious Italian beef sandwich experience.
Notes
- Prep Time: 10 minutes
- Cook Time: 8 to 10 hours
- Category: Sandwich
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Slow Cooker Italian Beef