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 Salsa Chicken
- 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!
Jill 10.24.2013
I am curious how ‘spicy’ the meat is by itself. Also, does this freeze well after it is cooked? With a 3.5 year old and a 12 month old, I am wondering if either would JUST eat the meat with mashed potatoes or pasta (unless it is too spicy). If not, I would love to freeze it so my hubby and I don’t get burnt out from the sandwiches. Thinking of throwing it into the crock pot on Sunday.
Iowa Girl Eats 10.25.2013
The Giardiniera is not spicy, and you can get mild pepper rings (or leave those out/just use them for garnish.) Otherwise the beef with the seasoning and beef broth is not spicy at all!)
Chelsea@TableForOne 10.24.2013
Yum! This recipe looks delicious and you’re pictures are stunning. I feel that sandwiches are not the most photogenic food, but yours is quite the model (:
Liz 03.17.2023
I made this– twice with 5 lb. bottom roast (chuck is too greasy for me) and it is fantastically delicious. Everyone loves it. The first time I made it, I did not add gardiniera to the cooking and it was great. Second time, I made my own giardinera a couple weeks prior and added to cooking— also great. Wit’ or wit’out the giardinera is great.
Sarah 10.24.2013
You posted this recipe yesterday… It is cooking in my crockpot today.. Cant wait for dinner tonight :)
Michelle 10.24.2013
A similar recipe to this has been an absolute Favorite of mine since I was a kid. Now, thanks to you, we use the leftovers in ‘Chipotle’ style rice bowls – SO good!
Lauren 10.24.2013
As always, LOVE your recipes Kristin! This one looks especially great & I can’t wait to try it. Just in case you’re searching for blog topics (ha! I’m sure there’s very little time for that) I would love to hear more about how you manage your working-from-home schedule. As someone who has always worked out of the home, I am always curious how people manage schedules, motivation, etc. Thanks, def. no rush!
Stacy 10.24.2013
I ran out and bought all the ingredients and pulled the elk roast out of the freezer and am looking forward to this for friday supper! I saw Jamie above had also commented on doing it with elk. I did a roast last week and didn’t know it had to cook for 10 hours, but it was delicious when it was finally done. Can’t wait to try this spiced up version.
Jan @ Sprouts n Squats 10.24.2013
Every time I see one of your crock pot recipes it reminds me once again how badly I need to go out and buy one. This recipe looks so delicious and something that I think my boyfriend would very much enjoy!
Trisha 10.23.2013
When I make this in a few days, you’re sure to become my husband’s newest hero. I made a Jamaican slow cooker dish today and he wasn’t such a fan. This, on the other hand, might as well be called “Every Husband’s Favorite Meal”.
Trisha 03.07.2014
To follow up… this has become a staple meal in our house since I first made it. I’d say we’ve had it at least every other week since November. Not only has my husband memorized the recipe, but he tells everyone about it and I now have random friends telling how awesome “my” recipe is. Of course I always give you the credit, but wanted to officially give you credit here for such a bomb.com recipe!
Dee 10.23.2013
Saw this on zite! This looks awesome!
Kristin 10.23.2013
Sounds great but it seems like so much sodium (salad dressing mix, peppers, giardiniera, juice, broth). I would probably look like the Michelin man the day after I ate it :(
Kris 10.23.2013
Do you think the recipe would seem like it’s missing something if I didn’t use the Giardiniera? I have a picky eater and I’m not sure if he’ll eat it.
young c 10.23.2013
Looks delish! Thanks for sharing!
Alisha @ Alisha's Appetite 10.23.2013
OMGGGGGG I need this immediately!! Man I wish I were eating this tonight.
Georgia @ The Comfort of Cooking 10.23.2013
Absolutely mouthwatering, Kristin! My Chicago born and raised hubby is going to flip when I whip these up. Can’t wait to try these sandwiches soon!
Curvy Academic 10.23.2013
For Vegetarians and Vegans I think this would work with Morningstar Veg Bacon substituted for the meat. Skinny @*tch has a fantastic Reuben recipe I love with veggie bacon sauteed in a vegan “not beef” broth. I think this could work well with the peppers and seasonings!
Jodi 11.09.2014
I’m making these for the meat eaters in the family but also have vegans. Could you provide the recipe that you speak of in this? Thanks!
Melissa 10.23.2013
I’m salivating just looking at the pictures! Definitely making this on Saturday – perfect accompaniment to late night football game!
Tully 10.23.2013
Where can I buy the sandwich mix?
Iowa Girl Eats 10.23.2013
I got mine at the regular grocery store (HyVee) by the pickles.
Ali 10.23.2013
Would you be able to add nutritional information – calorie count, etc. – to your recipes?
Thanks!
Iowa Girl Eats 10.23.2013
Hey Ali! I actually don’t post nutritional counts, but would recommend either of these sites: http://www.myfitnesspal.com/recipe/calculator, http://recipes.sparkpeople.com/recipe-calculator.asp
Tabitha 10.23.2013
My family has been making this recipe for years…almost to a ‘T’! We don’t add the giardiniera and we use swiss cheese instead of the provolone! It’s a really great recipe. Was this a family recipe as well?
Elaine 10.23.2013
Mmm….that looks a lot like my favorite type of sandwich…Banh-Mi! Something about sandwiches on a hoagie roll/french bread…delectable! Thank you for sharing this amazing recipe…Banana Peppers are my favorite!