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Slow Cooker Italian Beef Sandwiches

Slow Cooker Italian beef sandwiches with pepperoncini-spiced au jus deliver tender, shred-easy chuck roast. Serve the juicy beef on crusty hoagie rolls with giardiniera and dip in the strained cooking juices.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 3 lb beef chuck roast
  • 1 packet (1 oz) Italian dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 jar (16 oz) pepperoncini peppers with brine
  • 1 cup beef broth
  • 1 tbsp dried Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Sandwiches and serving
  • 1 Crusty Italian or hoagie rolls
  • 1 giardiniera

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast in the slow cooker.
  2. Sprinkle the Italian dressing mix, au jus gravy mix, dried Italian seasoning, garlic powder, and black pepper over the beef.
  3. Pour the beef broth and the entire jar of pepperoncini peppers with brine over everything.
  4. Cover and cook on low for 8–9 hours until the beef is completely tender and shreds easily, with the juices bubbling around the edges.
Shred and soak
  1. Remove the beef from the slow cooker and shred with two forks.
  2. Return the shredded beef to the slow cooker and let it soak in the juices.
Assemble sandwiches
  1. Pile the shredded Italian beef onto crusty Italian or hoagie rolls.
  2. Top generously with giardiniera so the sandwiches look colorful and layered.
  3. Serve with a small cup of the strained cooking juices for dipping.

Notes

For the best shred, don’t remove the lid during the 8–9 hour cook—keep the slow cooker sealed. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stove with a splash of juices. Freezing is yes (up to 3 months). For a lighter option, use reduced-sodium mixes and reduced-sodium beef broth.