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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Slow Cooker Italian Beef Sandwiches
Ingredients
- 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
Instructions
- 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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Cindy says
Love this recipe! I use red/yellow/orange peppers instead of green – I don’t like green peppers. I make this often.
Trish - Mom On Timeout says
I’m with you Cindy – I totally prefer the red, yellow and orange. Thanks and have a great weekend!
Susan D. says
I have this recipe saved and I am getting ready to make it again. I wouldn’t change a thing!! We absolutely love it! The smell in the house while you’re making it is amazing!! The first time we made it was on Halloween and everyone who came to our door commented on how wonderful it smelled. Since then we make it regularly!!
Trish - Mom On Timeout says
That makes me so happy Susan! And seriously, a great idea for Halloween. I may do that myself this year!
Alice says
Trish, I made this a while back and everyone loved it. It is so delicious! Great job on recipe! I sure plan on making again and again.
Trish - Mom On Timeout says
Thank you so much Alice! So glad you enjoyed the recipe!
Suzanna Sanders says
Made for supper tonight it is absolutely beyond amazing my husband loved it
Trish - Mom On Timeout says
Wonderful! I think we are going to make them this weekend and I am definitely looking forward to it 🙂 Thanks for stopping by Suzanna!
Amanda Formaro says
Oh man!! My boys would love these!
Trish - Mom On Timeout says
Super good! Thanks Amanda!
Lisa says
I made this twice. The first time it was great and was a big hit. The second time it was too greasy. What could I have done wrong? Could it have been the cut of meat or the amount of oil I sprayed in the crockpot?
Trish - Mom On Timeout says
My guess would be the meat itself because you would have to spray A LOT of oil into the crockpot to make it greasy. Just make sure the meat is nicely trimmed.
Jd says
Can you put the beef in frozen in the crock pot or should it be defrosted ?
Trish - Mom On Timeout says
I haven’t tried that before JD but if you were to do that, please add a few extra hours to the cooking time.
Donna says
Better google putting frozen meat in the crock pot. I wouldn’t risk it.
Cindy says
I defrost the meat quickly in my Ninja crock pot. I use the steam setting for 30 minutes or less.
Marie says
I’m making this now. Reminds me of making a brisket, I’m using fresh yellow peppers nothing hot the first time. Looks great for packing up for meals on the go
Linda says
Do you drain the pepperocini ?
amy says
I did, my family loved it.
Miriam L says
Unfortunately this didn’t turn out so good for me.
Sarah says
The same here. I made it for my in laws who are from Chicago. It didn’t go over well. I was upset too because I spent a lot of money on the meat.
Monica says
I live in Chicago and when I saw this it looked delicious, but this is not a traditional Italian beef Chicago style. My husband and I both agreed this looks more like a phylly cheese steak sandwich. I bet it’s delicious regardless, I’m looking forward to making it