For those busy days when you need a no-fail meal, these Crock Pot Italian Beef Sandwiches deliver every time. Lean into the ease of slow cooking with just a handful of ingredients that yield intense flavor and admirable tenderness.

• Cuisine: Italian-American
• Prep Time: 15 minutes
• Cook Time: 9-10 hours (low) / 5-6 hours (high)
• Total Time: 9 hours 30 minutes – 10 hours 15 minutes
• Servings: 12 sandwiches (or 24 sliders)

Why You’ll Love This Recipe

• Minimal active cooking time thanks to the trusty slow cooker.
• A perfect make-ahead dish for gatherings or busy weeknights.
• Versatile serving options, from hoagie rolls to sliders.
• Customizable heat levels with pickled vegetables or spicy peppers.

Ingredients

• 4 pounds chuck roast (or rump roast): Provides a balance of fat and flavor ideal for slow cooking.
• 1 tablespoon vegetable oil: For searing the meat to enhance flavor and lock in juices.
• 1 yellow onion (sliced): Adds natural sweetness and depth to the braising liquid.
• 1 packet Italian dressing mix (0.7 ounces): Offers robust seasoning. If unavailable, use 1 teaspoon each of dried basil, oregano, and garlic powder.
• 16 ounces sliced pepperoncini peppers (with juice): For tangy heat; banana peppers can be a milder alternative.
• 2 cups beef broth: A flavorful base that keeps the meat tender and juicy.
• 1 teaspoon Italian seasoning: Enhances the herby profile; can substitute with a mix of thyme, basil, and rosemary.
• 12 hoagie rolls (or 24 slider rolls): The vehicle for your beef; choose fresh, sturdy rolls to soak up juices.
• Spicy giardiniera (or pickled vegetables for serving): Adds crunch and additional tang; customize heat levels by choosing mild or hot variations.

How to Make It

Step 1: Sear the Roast

Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering and hot, add the roast. Sear it until a deep, golden crust forms, about 4-5 minutes, which will add richness to the final dish. Flip and repeat on the other side.

Step 2: Assemble in the Slow Cooker

Layer the sliced onion at the bottom of a 6-quart slow cooker. Place the browned roast on top of the onions, which will prevent sticking and infuse flavor as the dish cooks. Sprinkle with the Italian dressing mix and Italian seasoning.

Step 3: Add Liquids and Peppers

Pour over the beef broth and add the sliced pepperoncini peppers along with ½ cup of their juice. This brings moisture and acidity, ensuring the beef remains tender throughout the cooking process.

Step 4: Slow Cook Until Tender

Cover and cook on high for 5-6 hours or on low for 9-10 hours. The roast is ready when it can be easily shredded with a fork, indicating the collagen has broken down nicely.

Step 5: Shred and Finish

Remove the roast and shred it using two forks. Return the shredded beef to the slow cooker, allowing it to absorb the flavors for about 20 more minutes.

Step 6: Serve

Layer the juicy, flavorful beef onto the hoagie or slider rolls. Top with spicy giardiniera to add a crunchy, tangy finish.

Recipe FAQs

Can I prep this recipe in advance?

Absolutely. You can sear the roast and assemble the ingredients in the slow cooker insert the night before. Store it in the refrigerator overnight, then start the cooking process in the morning.

How do I avoid making the sandwiches too soggy?

To prevent sogginess, lightly toast the rolls before assembling. If serving later, keep the beef and rolls separate until just before eating.

Is there a way to make this recipe spicier?

To kick up the spice, opt for hot giardiniera or add a few slices of jalapeño peppers into the slow cooker along with the pepperoncini.