Last week I asked my Facebook and Twitter friends if they’d like to see a crock pot recipe on the blog this week. There were so many exclamation marks in the comments, which I took to mean, ‘heck yes!’ that I immediately started brainstorming.
Everyone knows crock pot recipes are a busy person’s best friend but many of them can be heavy and unappealing at times. While brainstorming a new and interesting crock pot combo I decided the recipe would have to meet the following criteria:
- Beef-based as I have exactly one beef crock pot recipe on the blog – Crock Pot Spaghetti Sauce.
- Easy. Nobody likes crock pot recipes with several cooking steps before you even plug the dang thing in.
- Very delicious, unique, and not gloopy whatsoever.
With the aforementioned criteria in mind, I settled on Crock Pot Italian Beef Sandwiches. A mouthwatering, 5-ingredient flavor combo that has just the right amount of zip and zing!
Watch How to Make It!
Chuck roast is slow cooked for 10 hours in a mixture of pepperoncini peppers, Giardiniera, Italian dressing mix, and beef broth then shredded and served on a chewy hoagie bun with melted provolone cheese. Crazy (CRAZY) good, and did I mention that it’s made with just 5 ingredients?!
Ben was skeptical about eating the crock pot version of one of his favorite sandwiches, which is typically made with thinly sliced beef. “Oh…I’ve never heard of a shredded Italian beef sandwich before…” he said in a tone that I knew meant, I am definitely going to hate this.
But guess what? He didn’t! While I stood eating the shredded beef straight out of the crock pot like the refined woman that I am, he inhaled an entire sandwich in under 2 minutes. That is to say, this dish was a total hit!
How to Make Crock Pot Italian Beef Sandwiches:
Start by trimming any large pieces of fat off a chuck roast then cut the roast into seven or eight big hunks and place them in the bottom of a 6 quart crock pot.
Next sprinkle in a packet of gluten free Italian Dressing Mix like Hy-Vee’s Good Graces brand, or Simply Organic. If you don’t need to eat gluten free, you can use Good Seasons Zesty Italian Salad Dressing Mix.
Add sliced pepperoncini peppers plus a splash of pepperoncini juice, and Chicago-Style Giardiniera which you can find in the olive/pickle aisle at the grocery store. I love Mezzetta brands for both, which is gluten free.
I’d never had Chicago-style Giardiniera, a type of relish made with pickled olives and vegetables that’s packed in herbs and oils, but Ben insisted it go into this dish. I’m so glad he did because OH MY GOSH it is so good! It’s supposed to go over Italian beef sandwiches, but I could have eaten forkful after forkful all by itself.
Because it’s packed in oil though, which would add unnecessary fat to the dish, I scooped out the mix with a fork and let it drain away. You can get Giardiniera that’s packed in vinegar, but I found this style to be a real treat.
Finally, add beef broth then place a lid on top of the crock pot and let it cook on low for 9 hours, or until the beef can be easily shredded with a fork.
Once the roast can be easily shredded with a fork, shred with two forks then slip the meat back into the slow cooker to cook in the juices for 1 more hour on low. Scoop the meat onto hoagie buns then slap a slice of provolone on top to melt from the heat of the beef. Serve with extra pepperoncini peppers and Giardiniera, and you’re set!
More Crock Pot Recipes You’ll Love
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Mojo Pork with Cuban-Style Black Beans
- Crock Pot White Chicken Chili
- Crock Pot Chicken Tortilla Soup
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Crock Pot Italian Beef Sandwiches
Description
Crock Pot Italian Beef Sandwiches are the 5-ingredient crock pot version of the popular hot sandwich recipe. This easy dinner recipe is a crowd-pleaser!
Ingredients
- 3lb chuck roast, trimmed of visible fat and cut into large hunks
- 1 envelope Italian salad dressing mix (see notes)
- 8oz pepperoncini pepper slices + splash of juice, plus extra for serving
- 8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained, plus extra for serving
- 14.5oz can beef broth
- provolone cheese slices
- hoagie buns
Directions
- Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. 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.
- 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- I like Simply Organic or Good Grace's gluten free Italian Dressing Mix. Good Season's Zesty Italian Salad Dressing Mix is a good option if you do not need to eat gluten free.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
This is one of my favorite crock pot recipes to date. Could not have been easier to make and the flavors from the pickled vegetables, pepper rings, and Italian dressing mix really made the beef sing. SO GOOD. Hope you’ll give it a try sometime!
Hi! If I wanted to use a rump roast, how long should I cook for?
That should take the same amount of time!
I’ve looked for this recipe forever! Someone had brought it to a feed and I love it!!!! Just made it tonight with your recipe!YUMMO!!! I used rib roast, but chuck is my fav! Glad I ran onto your website!!!!!
I’m thrilled to have you, Melissa, and so glad this recipe hit the spot! Thank you so much for your feedback and recipe rating!
Thank you for the recipe. It smells amazing. I started it late so it’s on high.
I hope it was a hit, Joanna!
This is a great recipe as wtitten, five stars indeed. I generally add some extra sliced olives without juice (¼ to â…“ cup) and about the same amount of pinot nior. If I’m in a hurry I’ll use mexican beef for carne picada in place of roast beef chunks. It comes pre cut in small thin slices so there’s no shredding and it cooks much faster.
I’m so glad you enjoy the recipe, Mike, and are able to make it your own with those extra, tasty additions! Thank you so much for your feedback and recipe rating!
Hi. Can you please share what brand of bread you used? I’ve never seen any gluten-free rolls that look like them before. I would love to try and find some.
Hi Johanna! I developed this recipe before I was diagnosed with Celiac Disease and so those are “regular” buns. We eat them now with Canyon Bakehouse GF sub rolls which I toast under the broiler. You can see them in the recipe video if you’d like to see how they turn out!
I would LOVE to find gluten-free hoagie rolls that are big enough to even make a cheesesteak/or hot beef sammie!! #sadceliac
Have you tried the Canyon Bakehouse sub rolls? That’s what we use!
I’d love to make this recipe and freeze leftovers for my daughter and son-in-law who just had a baby. Do you think this would freeze well after cooking?
That’s so thoughtful of you — YES, this freezes very well after cooking!
easy and unbelievably delicious. My kids–20 and 23 went crazy over this. As a widower it was great to have an easy to make meal that was great.Will be a game day staple for sure
Oh I’m so happy to hear this recipe was a hit with you and your kids, Bill! Truly thrilled for you. :)