Italian Shredded Beef Sandwiches
Sink your teeth into these savory Italian Shredded Beef Sandwiches, a slow-cooked masterpiece brimming with bold flavors and hearty ingredients. Tender chuck roast is seasoned, seared, and braised to perfection in a rich beef broth infused with zesty Italian seasoning, pepperoncini peppers, and a touch of heat from crushed red pepper flakes. After hours in the slow cooker, the beef becomes irresistibly juicy and shreddable, ready to be piled high on toasted Italian sandwich rolls layered with melted provolone cheese. Perfect for weeknight dinners or game-day gatherings, these sandwiches are easy to make yet deliver restaurant-quality flavor in every bite. Serve them with a side of au jus for dipping or a crisp salad for balance—either way, they’re sure to be a hit!
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 cups Beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Crushed red pepper flakes
- 16 ounces Jarred pepperoncini peppers (with liquid)
- 6 slices Provolone cheese slices
- 6 rolls Italian sandwich rolls
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chuck roast with salt, black pepper, garlic powder, and onion powder on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side.
Transfer the seared roast into a slow cooker.
Pour the beef broth over the roast and add the Italian seasoning, crushed red pepper flakes, and the entire jar of pepperoncini peppers, including the liquid.
Cover the slow cooker and cook on low for 8 hours or until the beef shreds easily with a fork.
Once cooked, use two forks to shred the beef directly in the slow cooker. Stir to combine the beef with the juices and peppers.
Preheat the oven to 350°F (175°C).
Split the Italian sandwich rolls and place them on a baking sheet. Lay one slice of provolone cheese on the bottom half of each roll.
Bake the rolls in the oven for 3–5 minutes, or until the cheese is melted and the rolls are lightly toasted.
To assemble, pile the shredded beef onto the cheese-covered side of the rolls. Drizzle with additional cooking juices if desired.
Place the top halves of the rolls onto the sandwiches and serve warm. Enjoy!
Nutrition Facts
Calories |
5254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 18425 mg | 801% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 19.7 g | ||
| Protein | 450.9 g | 902% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1717 mg | 132% | |
| Iron | 63.3 mg | 352% | |
| Potassium | 5301 mg | 113% | |
*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.
