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
- Slow Cooker BBQ Pulled Pork
- 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!
Nicole 10.31.2013
These were amazing! Better as leftovers!!
Amanda 10.29.2013
I’ve made several of your recipes recently and loved them, but this sandwich is over the top amazing! My husband already packed his lunch for tomorrow and is talking about how jealous his coworkers will be. Thanks for the awesome dinner!!
Katie 10.29.2013
Looks great! I’m having trouble finding the sandwich topper too…I found some that is whole vegetables in vinegar. Should I just cut those up or leave them out all together? Love your blog! My husband loves everything I make of yours (at least a few a week!!) He thanks you :)
Iowa Girl Eats 10.30.2013
Yeah maybe try draining them then chopping up the veggies and throwing in a drizzle of extra virgin olive oil. Let me know how it turns out – I’d love to add a note to the recipe for others who can’t find the Giardiniera!
Lindsay Rogers 10.28.2013
What hyvee did you buy the Chicago style mix at?! We can’t find it anywhere!
Iowa Girl Eats 10.28.2013
I’ll email you!
Ashleigh 10.28.2013
First, let me start off by saying that I love your blog! Thanks for all the awesome recipes!
I’d been dying to try the Pioneer Woman’s recipe, but with cooking for two, I try not to make too much and have been having a hard time finding a small roast. I was curious about making it in the crock pot, then I saw your recipe.
I made this yesterday and it exceeded my expectations!
I made fries along with them, so while I was waiting for those to cook I wrapped the sandwiches in foil and baked them for about 5 minutes. The buns got steamy & the cheese melted nicely. Heavenly!
Stephany 10.28.2013
Zoo Wee Mama!! This was AWESOME!! I could not find the sandwich mix so I substituted some spicy peppers but all I can say is wow. When I gave a small sample to my husband in a ramekin bowl, he was literally drinking the broth. He said it was the best he ever had (and just ate it over rice) – I had the sandwich and it was fantastic.
Menu Plan Monday – October 28 | Welcome To Parenthood 10.28.2013
[…] – Breakfast – Baked French Breakfast Donuts – Dinner – Italian Beef, potato chips, apple […]
Lisa 10.27.2013
I made this tonight and it was great. My bf went back for thirds it waw so good. Def making this again!
Stephanie 10.27.2013
I made this yesterday, and it was delicious! So flavorful!
Definitely keeping a pin in this one.
Samantha 10.26.2013
This sandwich looks delicious. It has got my husbands name all over it.
Chung-Ah | Damn Delicious 10.26.2013
Goodness – I love how packed this sandwich is! And I can make it in the crockpot? Double win!
Brenda 10.25.2013
In my crockpot right now!I used the Italian Style Giardiniara, I hope it is similar. Am eager to try this one!
Friday Faves: Friday, October 25, 2013 » The Globetrotting Gal 10.25.2013
[…] not a football fan. I am, however, a fan of food that most people eat while watching football. Crock pot Italian beef is one of my faves, and perfect for fall. The best is when you throw it all in the crock pot in the […]
Jason D. @ IS 10.25.2013
This looks so amazing…. I’m going to have to fit one of these in as a post workout meal this weekend!
Coty and Mariah@quirksandtwists.com 10.24.2013
This looks soo good. Can’t beat a sandwich like this!
Vonna Viglione 10.24.2013
Can’t wait to try this…..I think I might even make it a “pizza steak” and add some marinara
Dave 11.09.2013
What about toasting the buns slightly with garlic butter?
Jena 10.24.2013
I have been following your blog for a while now. I have not found a recipe that I didn’t like! In fact I now have several recipes that you have shown in my trustee recipe binder. They have become some of our favorite go to meals. I am SOOOOO looking forward to trying this recipe! I will be making it for Sunday Funday Football this week for my husband and some of his friends! I’m sure it will be a huge hit!
Alexe @ Keys to the Cucina 10.24.2013
YUM! Being Italian, I can certainly appreciate this sandwich :)
Leslie 10.24.2013
Sounds great! I was unable to print the recipe though…is there a glitch in the link? Thanks!
Iowa Girl Eats 10.25.2013
Sorry about that! I’ve been having some issues with the service I use for organizing recipes, but it should be working now!
jodea @ chillichocolatelove.com 10.24.2013
You could never be like a rat… But I know exactly what you mean! I do the same with roast chicken.