Slow Cooker Italian Beef

Slow cooked beef piled deep on a crusty roll with ooey gooey cheese and sauteed peppers and onions definitely satisfies my rule about sandwiches. The messier, the better.

Course Main

Cuisine American

Keyword beef, crockpot, Italian, slow cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings sandwiches

Calories 775kcal

Author Inspired by a recipe from Deep South Dish

Equipment

Ingredients

For the beef

3 pound chuck roast excess fat trimmed
3 cups beef broth
2 teaspoons beef bouillon
1 tablespoon beef base optional
½ teaspoon Italian seasoning
1 envelope Italian salad dressing mix
1 cup peperoncini drained (use spicy for a nice kick)
1 cup Giardiniera drained (use spicy for a nice kick)
3 cloves garlic minced

For sandwiches

1 tablespoon olive oil
1 green bell pepper sliced
1 red bell pepper sliced
1 medium white onion sliced
kosher salt to taste
freshly ground black pepper to taste
2 French bread sliced horizontally
mayonnaise optional
8 slices provolone cheese or substitute your favorite cheese product

Instructions

For the beef

Add chuck roast to a large slow cooker.
In a bowl mix the remaining ingredients then pour over the beef. Cover and cook on low 8-10 hours or until the meat begins to fall apart.
Transfer the meat to a cutting board (I like to put my cutting board inside a rimmed baking sheet to catch any juices). Slice, chop or pull the meat as desired then return to the slow cooker to keep warm until ready to make sandwiches.

For sandwiches

Heat the oil in a large skillet over medium-high heat.
Add the peppers and onion. Saute until tender. Season with salt and pepper to taste.
Toast the bread if desired.
Slather the bread with mayonnaise if using.
Add the meat and top with cheese. Serve.

Notes

If you prefer, sear the chuck first in a large skillet or Dutch oven.

Nutrition