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!
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Lauren 10.18.2015
For those who waited too late in the day to start this like I did, I used a 2lb sirloin tip roast instead of chuck roast and cooked in on high for 4 hours. It worked great. Only thing if do differently is not cut the meat into chucks. This cut of meet cooked too fast this way. But still fell apart perfectly :) thanks for the great recipe! I love it!
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ky_hiker 10.05.2015
A friend gave me this recipe about 25 years ago, but for the stovetop: heat a few tablespoons of veg oil in a large stockpot and brown the roast on all sides; add remaining ingredients + A CAN OF BEER; bring to a boil; then lower to a simmer, cover and cook until beef falls apart. I don’t even drink beer, but I’ve skipped it a few times and regretted it!
Mandi Hoover 10.03.2015
I cannot find the Chicago style mix of thi Mozzetta. I have looked in 5 different stores. Any suggestions ?
Thank you
Kristin 10.04.2015
Hi Mandi! Here is a recipe that has gotten lots of good reviews, and it looks pretty easy, too! http://allrecipes.com/recipe/81581/hot-italian-giardiniera/
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Cathleen S Bloyd 09.26.2015
Eek I started to late can I cook on high?
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Brandi 09.13.2015
I read your blog regularly and my husband randomly stumbled upon your recipe for football Sunday. The sandwiches turned out awesome! Thanks!
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Melena 08.20.2015
I made these but with hot Chicago mix and omg amazing. Thanks for the recipe!
Connie 08.13.2015
How many servings should you get from this recipe?
Sara 08.09.2015
This looks great! Do you have any advice on doubling/tripling? Also, can it be made a day in advanced and then warmed the next day? I am having a party and want to have everything pretty much prepared the day before. Thank you :)
Kristin 08.10.2015
Hi Sara! I think if you have a crock pot that’s big enough you could double the recipe – just tack a couple extra hours onto the cooking time. Also you can definitely make a day early then reheat! :)
Connie 08.06.2015
you say pepperoncini peppers, but the picture you show is banana peppers. There is a difference. Does it matter which you use?
Kristin 08.07.2015
Hey Connie! Those are pepperoncini peppers. Banana peppers are nearly identical so you could use those too!
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Cathy 08.02.2015
This looks so good. I have ‘t used my crock pot in ages, so when I saw this, I thought, time to get it out. Plus looking theough some of your other crock pot recipes, I think it will get used more often! Crock pot enchilada’s, yum!