admin
Italian Beef Sandwiches Slow Cooker. This easy slow cooker Italian beef is the perfect busy-day meal. Just toss five simple things into your slow cooker and walk away. Hours later, you get super soft, juicy, tangy shredded beef that tastes amazing stuffed into a toasty roll.
This Italian beef recipe is a total lifesaver on busy weeknights. All you do is pour a jar of pepperoncini peppers over a beef roast, throw in three things from your pantry, and let the slow cooker handle everything else. What comes out is soft, pull-apart beef that is tangy, savory, and packed with flavor. Italian beef actually started in Chicago, where Italian-American families would pile thin slices of well-seasoned beef into crusty rolls. This home-cook version keeps things simple with just 5 ingredients, but it still has all that bold, garlicky, peppery taste everyone loves.
Serving Ideas
Pile the shredded beef onto toasted hoagie rolls or a sturdy bun, then spoon some of the cooking liquid right on top so it stays nice and juicy. You can add slices of provolone or mozzarella cheese if you want it cheesy, or toss on extra pepperoncini for more kick. On the side, try a simple green salad, roasted broccoli, or some oven-baked fries. If you want to skip the bread, this beef is also really good served over creamy mashed potatoes or polenta. Leftovers are great the next day in grain bowls or quesadillas.
Ingredients
- 3 to 4 pounds boneless beef chuck roast, extra fat trimmed off
- 1 jar (16 ounces) whole pepperoncini peppers, with all the liquid inside
- 1 small packet (1 ounce) of dry Italian dressing mix
- 1 teaspoon kosher salt
- 8 to 10 hoagie rolls or sturdy sandwich buns, for serving
Italian Beef Sandwiches Slow Cooker
Italian Beef Sandwiches: Directions
- Put the beef chuck roast into the bottom of a large slow cooker. If there is a fat layer on it, keep that side on top. This way, the fat drips down and keeps the meat moist while it cooks.
- Sprinkle the dry Italian dressing mix all over the top and sides of the roast. Then sprinkle the kosher salt on top of that. This simple coating melts into the juices as the beef cooks and gives it a ton of flavor.
- Open the jar of pepperoncini peppers and pour everything in the jar right over the beef, including all the liquid. The tangy brine keeps the meat moist and slowly gives it that signature peppery taste.
- Put the lid on your slow cooker. Cook this food on LOW flame for 8 – 10 hours, or on HIGH heat for 4 to 5 hrs. The beef is ready when it falls apart easily with a fork. Try not to lift the lid while it is cooking because that lets the heat escape and slows everything down.
- When the beef is nice and tender, use two forks to pull it apart right inside the slow cooker. Throw away any big chunks of fat as you go. Stir the shredded beef together with the peppers and all those flavorful juices until everything is mixed well.
- Give the beef and liquid a quick taste. If it doesn’t taste salty enough, add a small pinch of salt. If it feels too tangy for your liking, pour in a small splash of water or beef broth to tone it down a bit.
- If you like, lightly toast your hoagie rolls or buns before serving. Use tongs to scoop the hot shredded beef and some peppers onto each roll. Spoon a little of the cooking liquid over the meat so every bite stays moist and full of flavor. Serve right away, and put extra peppers and juices on the table so everyone can add more if they want.
