Slow Cooker Italian Beef Sandwiches

Name: Slow Cooker Italian Beef Sandwiches
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Ingredients: 3 pounds chuck roast (trimmed of fat and cut into large chunks); 2 cups beef broth; 1 tablespoon Worcestershire Sauce; 2 garlic cloves (minced); 2 bay leaves; 2 tablespoons Italian seasoning; 1/4 teaspoon crushed red pepper {optional for spice}; 1/4 teaspoon cayenne pepper {optional for spice}; 8 ounces pepperoncini pepper slices + 2 Tablespoons of the juices {extra for garnish}; 8 ounces Giardiniera (Chicago-Style Italian Sandwich Mix if you can find it, otherwise whatever you find is fine drained {plus extra for garnish}); provolone cheese slices; hoagie buns; Extra banana peppers or pepperoncini

Slow Cooker Italian Beef Sandwiches make a great game day food or weeknight dinner that easily cooks in your crockpot. Chuck roast is slowly cooked in Italian seasonings, beef broth and mixed with pepperoncini peppers and Giardiniera. Toast the beef in a hoagie bun with provolone cheese and extra pepperoncini and Giardiniera for the perfect sandwich.

Prep15 min
Cook8 min
Total23 min
Makes6 servings
Calories540

Ingredients

6 servings

3 pounds chuck roast (trimmed of fat and cut into large chunks)
2 cups beef broth
1 tablespoon Worcestershire Sauce
2 garlic cloves (minced)
2 bay leaves
2 tablespoons Italian seasoning
1/4 teaspoon crushed red pepper {optional for spice}
1/4 teaspoon cayenne pepper {optional for spice}
8 ounces pepperoncini pepper slices + 2 Tablespoons of the juices {extra for garnish}
8 ounces Giardiniera (Chicago-Style Italian Sandwich Mix if you can find it, otherwise whatever you find is fine drained {plus extra for garnish})

For serving:

provolone cheese slices
hoagie buns
Extra banana peppers or pepperoncini

Method

1
Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with Italian Seasoning.
2
Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
3
Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.