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Crockpot Italian Beef Sandwiches

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Dinner Ideas
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Beef:
  • 3–4 lbs beef chuck roast
  • 2 tbsp olive oil (for searing, optional)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup pepperoncini peppers (with juice)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp red pepper flakes (optional, for heat)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • For Serving:
  • 8 crusty Italian sandwich rolls
  • Provolone cheese slices (optional)
  • Giardiniera (Chicago-style pickled vegetables)
  • Roasted bell peppers or sautéed onions (optional)

Instructions
 

  • Prepare the Beef: Trim excess fat from the chuck roast. Season with salt and pepper.
  • Optional Sear: Heat olive oil in a skillet and sear beef on all sides until browned. Transfer to crockpot.
  • Add Aromatics: Place onion slices and garlic into crockpot.
  • Add Liquid u0026 Seasoning: Pour in beef broth, pepperoncini peppers with juice, Worcestershire sauce, and dried herbs. Stir to combine.
  • Cook: Low: 8–10 hours (best for tenderness). High: 5–6 hours.
  • Shred Beef: Remove beef, shred with two forks, and return to crockpot juices.
  • Assemble Sandwiches: Pile beef onto Italian rolls, top with provolone, giardiniera, and roasted peppers if desired.