Load up on the delicious flavor of these Slow Cooker Italian Beef Sandwiches! A handful of ingredients are all you need to pull this amazing dinner off. Great for game day or an easy weeknight dinner!
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Reece started the 6th grade this past week and is really enjoying his classes. He is taking beginning Spanish but the Spanish teacher is out on maternity leave so his class is learning sign language for the first few months. Which, as you may have guessed, means I am also learning sign language for the next few months. I don’t know that I’ve ever seen Reece so excited for a class! He really, really enjoys it and is now saying that he’d like to know five languages by the time he graduates high school. So fun!
Bryce is doing great too. He had one incident with his lunch where a kid with the same lunchbox took his lunch and ate his sandwich before realizing it. It’s always scary getting a phone call from the school at 11:45 in the morning… Usually that means someone is sick or hurt. But no, this call was we’re sorry someone ate your child’s sandwich… lol! Fortunately Bryce is super easy going and just laughed it off.
I’m so glad the first week is over and hopefully this week we’ll really get into a rhythm. Soccer starts on Tuesday so easy, fast dinners are the name of the game. Dinners exactly like these Slow Cooker Italian Beef Sandwiches. A handful of ingredients, some seasoning, and let the slow cooker roll. It’s that easy.
I used a boneless beef chuck pot roast and trimmed most of the fat off of it. I seasoned the meat with salt, pepper, garlic powder and some Italian seasoning. Simple, easy, and best of all, probably all in your spice rack right now.
The roast is topped with sliced bell peppers, onions, and pepperoncinis – my little sister’s most favorite thing in the whole world. The pepperoncinis have a leeeetle bit of spice but even if you’re totally scared of spicy things, you’ll be just fine. They’re mostly for flavor. Really, really, awesome flavor. This is what it looks like just before the lid goes on.
Now, you can go low and slow for 10+ hours or put this on high for 5+ hours. Your call. A couple of forks to shred the super tender meat and you’re basically done. I like to toast up some crusty sandwich rolls, load it up with the Italian beef, add some more pepperoncinis – if you like it spicy, and then top with some Provolone cheese. I throw it all in a warm oven until the cheese is perfectly melted and gooey – so good!
Heaven you guys. It’s just ridiculously good. My husband has already requested this for a football party sometime this season. Yum!
A couple of notes:
- We had leftovers since I made this just for us and we’re a family of four. If you’re in the same situation, the Italian Beef is excellent on top of a baked potato or served with rice. Makes for an even easier dinner later on in the week.
- The recipe calls for a 4 pound chuck roast but really, anywhere from 3 to 5 pounds will work great.
- I used Provolone cheese but a shredded Italian blend would also be delicious.
Enjoy!
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- 4 lb boneless beef chuck pot roast
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 15 oz can tomato sauce
- 2 green bell peppers, sliced
- 2 yellow onions, sliced
- 1 12 oz jar sliced pepperoncini (plus more for serving)
- 10 crusty sandwich rolls, split and toasted
- 20 slices Provolone cheese
- Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
- Drain the pepperoncinis reserving three tablespoons of the liquid.
- Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
- Trim the fat from the roast and season each side with roughly one-third of the seasonings.
- Place the roast in the slow cooker.
- Pour the tomato sauce over the roast.
- Top with the green bell peppers, onions, and pepperoncinis.
- Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
- Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- Preheat oven to 250F.
- Use two forks to shred the meat. It should be so tender that it basically just falls apart.
- Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don't get soggy.
- Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.
More easy dinners!
20 Minute Skillet Monterey Chicken
Chicken Cordon Bleu Crescent Rolls
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Have a great day!
Tiffany says
I have this in the crockpot now. I used banana peppers though because I thought they would,be better for the kids. Will it still taste about the same?
Trish - Mom On Timeout says
It will taste a bit different but if you like banana peppers, then you’ll still enjoy the sandwiches.
Mike Corrales says
I made this for a work potluck on Friday and it was a hit everyone loved it even people that dont like onions lol
Lucy Rice says
Do you think using canned beef would work? A friend gave us several cans. Looking for ways to use them. Thank you.
Robin says
Had this tonight with some home baked rolls and it was fantastic! The pepperoncini gave it just the right kick–so flavorful. This one’s a keeper!
Trish - Mom On Timeout says
That’s exactly how I feel Robin – just the right kick! Thank you for stopping by 🙂
Lukila says
It was soooooooo hot, I don’t know where I went wrong? My husband loved it. I couldn’t even get through the 1 bite. Cereal was my dinner 🙁 Dang!
Jen says
When I make my roast in the crockpot I pour condensed French Onion soup over top. I think that would be a great alternative to the tomato soup. Looks amazing!
Jess says
We loved this! So easy and delicious. Do you know if it freezes well?
Trish - Mom On Timeout says
Wonderful! I haven’t tried freezing it but I assume it would freeze fine. I would freeze with all the juice and then just thaw in the fridge and reheat.
Jamie says
Thank you! I was going to ask the same thing, about freezing it since I had so much left over. I loved this recipe though! I think I will try some left overs over rice like you suggested.
Randi says
Do you have to use a 4lb chuck roast or can it be smaller 🤔
Jen says
I would think any size, just adjust the cooking time if it is much smaller.
Bridget says
Can this done over the stove low and slow?
Julie says
I never seem to have enough time in a day…are there any variations you can do in the crockpot? have you tried it at 6 hrs on high, or 8 hrs on low?
Trish - Mom On Timeout says
Eight hours on low won’t be enough to break the meat down fully. If anything, I would add a little time to the high. Have you looked into a programmable slow cooker? Those are great!
Amanda says
How long do you think this would take in a pressure cooker?
Trish - Mom On Timeout says
If you’ve ever made a pot roast – it will be the same time. I’m betting less than an hour.
Traci says
I make are recipe similar to this but the peppercinis were too spicy for my kids so I use a jar of banana pepper rings. Just as tasty without the spice.
Marilyn says
I followed your recipe exactly and it was delicious. My husband and I loved it. Thank you for this recipe.
Aaron says
The picture looks like banana peppers are used?
Annette Blair says
Great recipe! I made this today, and even my pickiest eater (who hates everything) loved it. I got some good, crusty rolls from the bakery and really good Provolone. Wowsers, it was a hit!
Monique says
Dear Trish ..love all your recipes,but ,why its printing in red …..very hard to read .
thank you
Monique
Kevin Halliset says
63 yo caregiver for wife’s mom (95). Started cooking LATE IN LIFE. What do you mean by “Italian Seasoning”? Is it that “Good Seasons” salad dressing that comes in that envelope? Or is there another off-the-shelf product or is it a homemade mixture?
Trish - Mom On Timeout says
It’s a dried herb blend – like this: http://amzn.to/2x6s7TY
Luna says
It looks very similar to Vietnamese banh mi, except they use crispier baguettes
Trish - Mom On Timeout says
I’m all for crispier baguettes – yum!
Ann says
I would use beef broth in place of the tomato sauce!
Linda says
The recipe video shows tomato sauce being added to the crockpot, but there is no mention of tomato sauce in the ingredient list. I’m guessing an 8 or 10 ounce can of tomato sauce?
Trish - Mom On Timeout says
You are awesome Linda – thank you! All fixed 🙂
Linda says
Thanks so much for responding to my question so quickly!!! This will be supper tomorrow!!! Love your recipes!!!
Peggy says
It says to use a 15 Oz can of tomato sauce in the recipe .
Tammy says
Do you leave the seeds in the pepperoncini??