Slow Cooker Italian Roast Beef Sandwiches (Printable)

Tender slow-cooked Italian roast beef piled high on crusty rolls with melted provolone and tangy pepperoncini peppers.

# What you'll need:

→ Beef

01 - 3 lbs boneless beef chuck roast

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 4 cloves garlic, minced

→ Liquids

04 - 1 cup beef broth
05 - 1/2 cup jarred pepperoncini juice (from the pepper jar)

→ Spices and Seasonings

06 - 2 tsp dried Italian seasoning
07 - 1 tsp dried basil
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional, for heat)
10 - 1 tsp kosher salt
11 - 1/2 tsp ground black pepper

→ Sandwich Assembly

12 - 6 crusty Italian sandwich rolls (hoagie or sub rolls)
13 - 12 slices provolone cheese
14 - 1 cup jarred sliced pepperoncini
15 - 2 tbsp unsalted butter, softened (optional, for toasting rolls)

# Directions:

01 - Scatter the thinly sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Combine kosher salt, black pepper, dried Italian seasoning, basil, and oregano in a small bowl. Rub the seasoning mixture over all sides of the chuck roast, pressing gently to adhere.
03 - Place the seasoned roast on top of the onion and garlic bed in the slow cooker.
04 - Pour the beef broth and pepperoncini juice over the roast. Sprinkle with crushed red pepper flakes if additional heat is desired.
05 - Cover and cook on LOW for 8 hours or on HIGH for 5 to 6 hours, until the beef is fall-apart tender and shreds easily with forks.
06 - Transfer the roast to a large cutting board. Shred the meat using two forks, discarding any excess fat. Return the shredded beef to the slow cooker and toss thoroughly in the accumulated juices.
07 - Optional: Spread softened butter on the cut sides of each roll. Place under the broiler on a baking sheet until golden and crisp, about 1 to 2 minutes.
08 - Mound the shredded beef generously onto each toasted roll. Layer with provolone cheese slices and jarred pepperoncini.
09 - For a finishing touch, place the assembled sandwiches under the broiler for 1 to 2 minutes until the cheese is melted and bubbly. Serve warm with a side of au jus for dipping if desired.

# Expert Suggestions:

01 -
  • The pepperoncini juice does something magical to the beef that you cannot replicate with any other ingredient.
  • It practically cooks itself while you go about your day, and the house smells incredible the entire time.
  • Leftovers make the best next day sandwiches you will ever have.
02 -
  • Lifting the slow cooker lid even once during cooking can add thirty minutes to your total time, so resist the urge to peek.
  • The pepperoncini juice from the jar is not optional here, it is the single ingredient that transforms this from regular pot roast into something distinctly Italian.
  • Always toast the rolls because a soft untoasted roll will dissolve into mush the moment it meets all that beef juice.
03 -
  • Slice your onions paper thin because thick rings will not melt down properly and you will end up with stringy bites in your sandwich.
  • Save every drop of the leftover cooking liquid and serve it warm in small bowls as dipping au jus alongside the sandwiches.

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