Italian Roast Beef Sandwiches (Printable)
Tender slow-cooked beef with Italian seasoning on crusty rolls with provolone and pepperoncini.
# What You'll Need:
→ Meats
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 pepperoncini juice (from the 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)
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)
# How To Cook:
01 - Arrange the thinly sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Combine the kosher salt, black pepper, Italian seasoning, dried basil, and oregano. Rub the seasoning mixture over all sides of the chuck roast, pressing gently to adhere.
03 - Place the seasoned chuck 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 - Secure the lid and cook on LOW for 8 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender and shreds apart effortlessly.
06 - Transfer the roast to a large cutting board. Using two forks, shred the meat, discarding any large pieces of excess fat. Return the shredded beef to the slow cooker and toss to coat in the accumulated juices.
07 - If desired, spread softened butter on the cut sides of each roll and toast under the broiler until golden brown, 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 immediately while warm.
# Expert Suggestions:
01 -
- The pepperoncini juice works like a secret tenderizer and infuses the beef with a tangy heat that nothing else replicates.
- Hands on time is barely fifteen minutes and the slow cooker handles everything while you go about your day.
02 -
- Resist the urge to lift the lid during cooking because every peek releases heat and can add thirty minutes to the total time.
- The beef will look tough halfway through cooking but trust the process because the magic happens in those final two hours when the connective tissue finally breaks down.
03 -
- Pat the roast dry before seasoning so the spices adhere evenly and form a better crust during the initial cooking phase.
- The pepperoncini jar juice is the single most important flavor driver so never skip it or substitute with plain vinegar.