This slow cooker Italian beef sandwich recipe is loaded with tender chuck roast, pepperoncini, provolone, and giardiniera.
This Italian beef sandwich recipe uses a juicy, fall-apart chuck roast in the slow cooker, seasoned with pepperoncini, Italian herbs, garlic, and savory beef broth. After 10 hours on low, pile the tender beef onto hoagie rolls with provolone and giardiniera for a hearty, Chicago-inspired sandwich that is perfect for game day, Father’s Day, or an easy family dinner.
I love this slow cooker version because searing the roast first gives the beef a deeper, richer flavor, while the long cook time makes it tender enough to shred right into the pepperoncini-spiked juices.
Table of contents
Why You’ll Love These Sandwiches
These slow-cooker Italian beef sandwiches are perfect for feeding hungry people without having to stand over the stove. Chuck roast cooks low and slow until it’s rich, juicy, and easy to shred, and the beef can stay warm in the crock pot until everyone is ready to eat.
Ingredients
MEAT: This recipe uses a 3- to 4-pound chuck roast because its marbling keeps the beef flavorful and tender during the long slow-cooker cooking time. Rump roast, bottom round, or brisket can also work.
GRAVY: Beef broth, pepperoncini peppers, and pepperoncini brine create the savory cooking liquid. Don’t skip the brine! It adds a tangy, salty flavor that balances the richness of the beef.
SEASONING: Italian seasoning, sugar, salt, pepper, garlic powder, onion powder, and parsley add plenty of flavor to the beef as it cooks. If you want an even easier shortcut version, try my Slow Cooker Italian Pepperoncini Shredded Beef made with Italian dressing mix and just a handful of ingredients.
SERVING: Serve the shredded beef on hoagie or Italian rolls with provolone and giardiniera for a classic Chicago-inspired sandwich. Mozzarella can be used instead of provolone, and roasted sweet peppers are another great topping option.
How to Make Slow Cooker Italian Beef Sandwiches
STEP ONE: Let the chuck roast sit out for about 15 minutes, then season it all over with salt. Heat the oil in a large skillet over medium-high heat and sear the roast until a deep brown crust forms on each side. This takes about 10 minutes total and adds a richer flavor to the beef before it goes into the slow cooker.
STEP TWO: Add the pepperoncini slices and brine, cover, and cook on LOW until the beef shreds easily with a fork and soaks up all the flavorful juices.
STEP THREE: Shred the beef right in the slow cooker so it can soak up the pepperoncini-spiked juices. Let it cook for another 30 minutes, then pile the juicy beef onto hoagie rolls with provolone and giardiniera.
Tips for Success
A few simple tricks make these slow-cooker Italian beef sandwiches even better.
- Let the chuck roast sit at room temperature for 15 to 20 minutes before searing so it browns more evenly.
- Don’t skip the pan-searing step. That deep brown crust adds tons of flavor to the finished beef.
- For less messy sandwiches, toast the hoagie rolls before adding the beef.
- Add provolone while the beef is hot so it melts right into the sandwich. You can also place the assembled sandwiches under the broiler for a minute if you want the cheese extra melty.
How to Serve Italian Beef Sandwiches
Pile the shredded beef onto sturdy hoagie or Italian rolls, then add provolone and a spoonful of extra slow cooker juice over the meat. For a wet Italian beef sandwich, dip the cut side of the roll into the juices before adding the beef. For a dipped sandwich, quickly dip the assembled sandwich into the au jus right before serving.
Italian Beef Sandwich Toppings
Classic Italian beef sandwich toppings include hot or mild giardiniera, extra pepperoncini, roasted sweet peppers, provolone, and mozzarella.
Italian Beef Sandwich Recipe
Ingredients
- 3-4 pound chuck roast
- salt
- 3 tablespoons vegetable oil
- 1 cup low sodium beef broth
- 4 ounces pepperoncini pepper slices
- ¼ cup pepperoncini brine
- 1 tablespoon Italian seasoning
- 1 tablespoon granulated sugar
- 2 tablespoons salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- 8 hoagie rolls
- 2 cups giardiniera (mild or hot)
- 16 slices provolone cheese (optional)
Equipment
Method
- Let the 3-4 pound chuck roast sit out at room temperature for 15 minutes. Generously season the roast all over with salt.
- Heat a large skillet over medium-high heat, then add 3 tablespoons vegetable oil. When hot, sear the roast on all sides until golden brown. Cook long enough to develop a crust, about 10 minutes total. Transfer to the slow cooker.
- Add a splash of beef broth to the skillet and deglaze the pan. Then, pour 1 cup low sodium beef broth and the pan fond over the beef.
- In a small bowl, mix 1 tablespoon Italian seasoning, 1 tablespoon granulated sugar, 2 tablespoons salt, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon dried parsley. Sprinkle all over the beef.
- Add 4 ounces pepperoncini pepper slices and 1/4 cup pepperoncini brine to the slow cooker.
- Cover and cook on LOW for 10 hours – flip the roast over halfway through if you're able.
- Shred the beef in the slow cooker using 2 forks. Mix everything together and cook for another 30 minutes on LOW.
- To serve, split open 1 hoagie rolls and stuff with beef. Top with ¼ cups giardiniera (or more to taste), and 2 slices provolone cheese if using. Repeat with the remaining ingredients and serve warm.
Aubrey’s Tips
- Nutritional information does not include cheese.
- One 16-ounce jar of giardiniera has about 2 cups.
- For a wet Italian beef, dip the cut side of the roll into the slow cooker juices before serving.
- Store leftover beef with some of the cooking juices to keep it moist. Reheat gently in the juices before serving.
Did you make it?
Show me! @aubrey_realhousemoms or tag #realhousemoms!How to Store, Freeze, and Reheat
Store leftover Italian beef with some of the cooking juices in an airtight container in the refrigerator for up to 4 days. The extra juices help keep the shredded beef moist while it chills and reheats. Cooked beef leftovers are generally best used within 3 to 4 days.
For longer storage, freeze the cooled beef and juices together in a freezer-safe container or zip-top bag for up to 3 months. Let the beef thaw overnight in the refrigerator before reheating for the best texture.
To reheat, warm the beef gently on the stovetop over medium-low heat or in the microwave with a splash of the cooking liquid so it stays juicy and tender. Heat leftovers until hot all the way through before serving.
FAQ
What is Italian beef?
Italian beef is a Chicago-style sandwich traditionally made with thinly sliced roast beef served in flavorful au jus. This slow-cooker version keeps the same savory, tangy flavors while using shredded chuck roast for an easier homemade recipe.
What is the difference between wet and dipped Italian beef?
A wet Italian beef has extra juices spooned onto the sandwich or the cut side of the roll dipped into the au jus. A dipped sandwich is briefly dipped into the juices after it’s fully assembled.
What is giardiniera?
Giardiniera is a mix of pickled vegetables often served on Italian beef sandwiches for extra crunch and tang. Use mild giardiniera for less heat or hot giardiniera for a spicier sandwich.
Can I make this Italian beef in the Instant Pot?
Yes. Sear the roast using the sauté function, then pressure cook on HIGH for about 60 to 70 minutes with a natural release before shredding the beef in the juices.
More Game Day Recipes to Serve with Italian Beef
Serve these sandwiches with potato salad, pasta salad, chips and dip, or your favorite game day appetizers for an easy spread everyone can grab and enjoy.
- Ranch Pasta Salad
- Potato Salad with Bacon
- Million Dollar Dip and Chips
- Honey BBQ Chicken Wings
- Mozzarella Stuffed Meatball Sliders
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