Italian Beef Sandwiches in the Crockpot
Tender, juicy roast beef, seared and slow cooked to perfection, then piled high on toasted buns for the perfect at-home Italian Beef Sandwich!
Servings 8
Ingredients
- 3-5 Lbs Chuck Roast Rump or Top Round will also work!
- Salt and Pepper for seasoning the roast
- 1-2 tbs Veg Oil For searing the roast
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 2 Cups Unsalted Beef Broth
- 8 oz Jar of Banana Pepper Rings or Pepperoncini, with the juice
- 6-12 Rolls, Such as Hoagie or Sub rolls
- 4-6 Tbs Butter for toasting the bread
- 12-24 slices Provolone Cheese Sliced Mozzarella works great too
- 1 Jar of Giardiniera optional, but highly recommended
Seasonings
- 2 tsp Dried Basil
- 2 tsp Dried Oregano
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Black Pepper
Instructions
- Season your roast with salt and pepper.
- In a skillet, heat up the oil over medium heat, then brown the roast on all sides. Transfer it to the crockpot.
- In the skillet you browned the roast in, add the diced onion and cook for about five minutes. Add the garlic and cook it for about 1 minute. Pour the beef broth in, and use a wooden spatula to scrape off all the little bits left in the pan.
- Mix the above listed seasonings and sprinkle them over the roast. Pour the beef broth with the onions and garlic into the crockpot. Add in the peppers with the juice. Cook on low for 8-10 hours or high for 6-8.
- Use two forks to shred the beef and leave it in the juice in the crockpot.
- Preheat your broiler. Butter both sides of your rolls. Place under the broiler just until lightly toasted, about 3 minutes.
- Place 2 slices of Provolone (or mozzarella) on each roll and put back under the broiler for few more minutes, until the cheese is melted and slightly browned.
- Place the meat and the giardiniera on the sandwich, scoop some of the "au jus" out of the crockpot for dipping, and enjoy!
Notes
Cooking times will vary greatly with this recipe, depending on the size of the roast and also on your slow cooker itself. (I have 3, and the oldest one cooks the hottest and fastest!) The best way to determine if it is done is by using a fork to see if it easily pulls apart at the thickest part of the roast.