Crock Pot Italian Beef Sandwiches

If you’re looking for an easy meal that doesn’t heat up your kitchen, you are going to love this Crock Pot Italian Beef Sandwiches recipe. This famous Chicago-style sandwich is traditionally made with thinly sliced roast beef that’s been simmered in a seasoned au jus and served on a crusty Italian roll.

It’s often topped with sweet or hot peppers and can be served wet (dipped in the juice) for extra flavor. However, in this recipe instead of roast beef, I fill the buns with fall apart tender chuck roast that has been cooked low and slow in the crock pot all day.

However, it is the juice that gives the beef its classic flavor. Pepperoncini slices and Giardiniera bring the zip and tang to the juice. And because everything is done in the crock pot, cleanup is easy and dinner pretty much makes itself.

Seriously, it’s one of the recipes that takes minutes to prepare. Just put the ingredients in the slow cooker, walk away, and come back to tender, juicy beef ready to be piled high in a hoagie bun.

Choosing the Right Cut of Meat

So instead of making homemade roast beef, for this recipe we are using a Chuck roast. This cut is ideal for slow cooking because it has enough fat to keep the meat moist and flavorful. Even though you’re trimming off the visible fat before cooking, there’s still enough marbling in the meat to keep it tender during those long hours in the crock pot.

I’ve tried this recipe with leaner cuts before, like bottom round or sirloin tip, and they just don’t break down the same way. Stick with chuck if you want that classic shredded texture in your Italian beef sandwiches.

This recipe, because it is a smaller version, fits perfectly in a 4-quart slow cooker. However, if you only have a larger 6 quart slow cooker, that will work too. And if you are using a frozen chuck roast, be sure to add 30-60 more minutes to the cook time for the meat to become super tender.

Crock Pot Italian Beef Sandwiches Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1.5 lb chuck roast, trimmed and cut into large chunks*
• 1/2 envelope Italian salad dressing mix (see notes below)
• 4 oz sliced pepperoncini peppers, plus a splash of juice
• 4 oz Chicago-style giardiniera, drained
• 1/2 can (about 7 oz) beef broth
• 4 slices provolone cheese
• 4 sandwich buns
• Extra giardiniera and pepperoncini for topping (optional)

*If you purchased a standard size chuck roast that is 3 pounds, use the other half to make this Crock Pot Mississippi Pot Roast recipe.

INSTRUCTIONS – Crock Pot Italian Beef Sandwiches

Start by trimming any visible fat off the chuck roast and cutting it into a few big pieces. I do this so the beef cooks evenly and shreds easier later. Then place the roast into the bottom of your slow cooker.

Sprinkle the Italian salad dressing mix right over the top of the meat. Pour in the sliced pepperoncini peppers and a splash of their juice for that briny kick. Then add the drained giardiniera and pour in half the can of beef broth. It helps to lift the beef pieces a bit so the broth gets underneath – this helps everything cook evenly.

Put the lid on and let it cook on low for 9 hours. When the time is up, check the meat with a fork – it should fall apart easily. If it does, shred all of it right in the pot. Then, put the lid back on and cook for 1 more hour on low so the shredded beef can soak up all the juices.

Making Your Own Italian Dressing Mix

If you don’t have a packet of Italian salad dressing mix on hand, you can make a quick homemade version. Mix together:

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp sugar
• A small pinch of salt and pepper

That’ll work just fine and give the beef the same flavor without needing a store-bought packet.

What Is Giardiniera and Why Use It?

Giardiniera is a mix of pickled vegetables like cauliflower, carrots, celery, and peppers. For this recipe, you will want to use Chicago-style Giardiniera to give these Crock Pot Italian Beef Sandwiches a tangy, spicy bite.

I found a jar of Ditka’s Hot Giardiniera at an Italian grocery store. But if you can’t find it you can purchase a different brand on Amazon (Product Affiliate Link: Marconi Hot Giardiniera). However if you aren’t a fan of spicy foods, you can still enjoy the sandwiches by using a non-spicy Giardiniera mixture.

You can also add a spoonful of this delicious condiment on top of your sandwich for extra crunch and tang when serving.

What Kind of Buns Work Best?

I usually go with a sturdy hoagie roll or sandwich bun that can stand up to the juicy beef. You don’t want anything too soft or it’ll fall apart as soon as the juices hit it.

If you’re using gluten-free buns, I suggest broiling or toasting them first. It gives them a bit more strength and helps keep them from getting soggy.

Adding Cheese

The provolone cheese is optional, but it adds a creamy, melty layer that balances out the heat from the peppers. I like to put a slice right on top of the hot beef once it’s on the bun so it softens just enough.

If you want it more melted, you can pop the whole sandwich under the broiler for a minute or two – just keep an eye on it so it doesn’t burn.

Other Toppings and Add-Ons

Besides the beef and cheese, I always serve these Crock Pot Italian Beef Sandwiches with extra giardiniera and pepperoncini on top but that is optional.

You could also add sautéed onions, banana peppers, or even a smear of garlic mayo if you want to change it up a little.

What to Serve With Crock Pot Italian Beef Sandwiches

These sandwiches are pretty filling on their own, but if you’re looking for a side, here are a few easy ones:

• Potato wedges or fries
• Pasta salad
• Coleslaw
• Chips and pickles

Anything that gives you a little crunch or contrast works great.

Storing and Reheating Leftovers

If you’re only feeding two people, you’ll likely have a little left over. Just store the beef and juice in an airtight container in the fridge. It’ll keep well for about 3 to 4 days.

To reheat, warm the beef gently in the microwave or on the stove, making sure to spoon some of the juice over it to keep it moist.

You can even freeze the beef if you want to make a batch ahead. Just let it cool, then transfer to a freezer-safe bag with some of the cooking liquid. Thaw in the fridge overnight and reheat when ready.

Enjoy! Mary

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