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Slow Cooker Italian Beef Sandwiches make a great game day food or weeknight dinner that easily cooks in your crockpot.  Chuck roast is slowly cooked in Italian seasonings, beef broth and mixed with pepperoncini peppers and Giardiniera. Toast the beef in a hoagie bun with provolone cheese and extra pepperoncini and Giardiniera for the perfect sandwich.

SLOW COOKER ITALIAN BEEF SANDWICHES

One of my favorite kitchen gadgets is my slow cooker.

It is a total life saver on busy days when I know I won’t have time to make a complicated meal at the end of the day. It is definitely going to come in handy in a few weeks when our newest addition arrives.

I am all about recipes like these Slow Cooker Italian Beef Sandwiches for dinners and of course Sunday football. 

Slow Cooker Italia Beef Sandwiches make the perfect game day food, especially if you are having guests.

People go crazy for these toasty, juicy Italian beef sandwiches topped with warm provolone cheese and all the fixings. I like to also make these Buffalo Chicken Hummus Bites, Bacon Wrapped Jalapeño Poppers and a homemade French Onion Dip to serve alongside the sandwiches. 

One of my favorite parts of these sandwiches is the pepperonicini peppers and the Giardiniera.  

I have a favorite Giardiniera mix that I used to buy in Chicago, but I could’t find it here so I went with a mild Giardiniera mix from Dellallo, which worked great. If you like a lot of spice you can use a hot Giardiniera mix.

These Slow Cooker Italian Beef Sandwiches are really simple to make and just requires you to throw everything into the slow cooker and let it do its magic.

You need to buy a 3 lb. Chuck Roast and mix it with beef broth, garlic, bay leaves, Italian seasoning, cayenne red pepper and crushed red pepper {optional} along with pepperoncinis and Giardiniera mix.

Set your slow cooker to low for 8 hours and let it cook low and slow for the day. 

I am excited to be partnering with my friends at The Ohio Beef Council for Crocktober, to bring you these Slow Cooker Italian Beef Sandwiches.

This October, thousands of families across Ohio will buy beef. Ohioans spend $4.1 billion each year on beef, which is a healthy, high-quality protein choice.  

For an easy, convenient weekday dinner, just prepare beef in the slow cooker! Spend more time around the table eating as a family and less time cooking.

My slow cooker is one of my favorite kitchen helpers!

When preparing beef in the slow cooker, it should be cooked to 160 degrees, or until it is fork tender.  Preparing healthy meals ahead of time can help avoid eating unhealthy foods on days you’re short on time.

A 3-ounce serving of beef (about the size of an iPhone) provides more than 10 essential nutrients and half the daily recommended value of protein for less than 150 calories.

Slow Cooker Italian Beef Sandwiches

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Slow Cooker Italian Beef Sandwiches make a great game day food or weeknight dinner that easily cooks in your crockpot. Chuck roast is slowly cooked in Italian seasonings, beef broth and mixed with pepperoncini peppers and Giardiniera. Toast the beef in a hoagie bun with provolone cheese and extra pepperoncini and Giardiniera for the perfect sandwich.

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Ingredients

• 3lb chuck roast, trimmed of fat and cut into large chunks
• 2 cups beef broth
• 1 Tablespoon Worcestershire Sauce
• 2 garlic cloves, minced
• 2 bay leaves
• 2 Tablespoons Italian seasoning
• 1/4 teaspoon crushed red pepper {optional for spice}
• 1/4 teaspoon cayenne pepper {optional for spice}
• 8oz pepperoncini pepper slices + 2 Tablespoons of the juices {extra for garnish}
• 8oz Giardiniera (Chicago-Style Italian Sandwich Mix if you can find it, otherwise whatever you find is fine) drained {plus extra for garnish}

For serving:

• provolone cheese slices
• hoagie buns
• Extra banana peppers or pepperoncini

Instructions

1. Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with Italian Seasoning. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
2. Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

Notes

I couldn't find the Chicago style giardiniera mix so I used Delallo Mild Giardiniera which worked great. It is a chunkier style mix.

Today’s post is sponsored by the Ohio Beef Council.  As always my thoughts and opinions are 100% my own.  Thank you for supporting the brands and products that make A Cedar Spoon possible.