Description
A hands-off recipe for tender, shreddable Italian beef sandwiches cooked in a slow cooker, perfect for family dinners or tailgating.
Ingredients
Scale
- 3 lb chuck roast, trimmed and cut into large pieces
- 1 envelope Italian salad dressing mix
- 8 oz pepperoncini pepper slices plus splash of juice
- 8 oz Chicago Style Giardiniera, drained
- 14.5 oz can beef broth
- Provolone cheese slices
- Sandwich buns (6 to 8 buns, gluten-free if preferred)
Instructions
- Place chuck roast in a 6-quart crock pot and sprinkle with salad dressing mix.
- Add pepperoncini peppers plus a splash of juice, drained Giardiniera, and beef broth, lifting roast pieces to allow broth underneath.
- Cover and cook on low for 9 hours, or until meat shreds easily with a fork.
- Shred the meat and return it to the juices inside the crock pot, cooking on low for an additional hour.
- Split buns and scoop the shredded meat mixture on top, adding provolone cheese slices.
- Top with additional pepperoncini and Giardiniera as desired, then serve.
Notes
For extra flavor, reserve some pepperoncini juice to drizzle on the finished sandwich. Makes for great leftovers that can be used in various ways.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg