Italian Beef Sandwiches
Get ready to savor the bold, hearty flavors of these slow-cooked Italian Beef Sandwiches! Perfectly seasoned chuck roast simmers for hours in a savory blend of beef broth, Italian herbs, and tangy pepperoncini juice, resulting in tender, melt-in-your-mouth shredded beef. Served on toasted hoagie rolls and optionally topped with melted provolone cheese and zesty giardiniera, these sandwiches deliver a satisfying bite of classic Italian-inspired comfort food. With a quick prep time of just 15 minutes and the convenience of a slow cooker, this recipe is ideal for busy days or feeding a crowd. Don’t forget to serve these beefy delights with their rich, flavorful juices for dipping—your taste buds will thank you!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 4 cups Beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Sliced pepperoncini peppers
- 0.5 cup Juice from pepperoncini jar
- 6 pieces Hoagie rolls
- 6 slices Provolone cheese (optional)
- 0.5 cup Giardiniera (optional)
Instructions
Place the chuck roast in a slow cooker.
Pour the beef broth over the roast and add the Italian seasoning, garlic powder, onion powder, dried oregano, crushed red pepper flakes, salt, and black pepper.
Add the sliced pepperoncini peppers and their juice into the slow cooker.
Cover the slow cooker with its lid and cook on low for 8 hours, or until the beef is tender and falls apart easily when shredded.
Once cooked, remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the juices in the slow cooker to keep it moist and flavorful.
Preheat the oven to 350°F (175°C).
Slice the hoagie rolls and, if desired, add a slice of provolone cheese to each roll.
Using tongs, pile the shredded beef onto each roll, making sure to include some of the flavorful juice.
Top the sandwiches with giardiniera, if using, for an extra kick of flavor.
Wrap each sandwich loosely in aluminum foil and bake in the oven for 10 minutes to warm the bread and melt the cheese.
Serve immediately, with extra juices on the side for dipping if desired.
Nutrition Facts
Calories |
5254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 19863 mg | 864% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 30.6 g | ||
| Protein | 453.6 g | 907% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 2233 mg | 172% | |
| Iron | 68.1 mg | 378% | |
| Potassium | 5683 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
