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! Make sure to try these slow cooker favorites: Slow Cooker Cowboy Beans, Slow Cooker Kielbasa and Barbecue Beans, and Slow Cooker Shrimp Boil.
Italian Beef
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.
Slow Cooker Dinners
We are huge fans of slow cooker dinners. Especially during school months where we are being pulled in different directions all the time. Being able to eat when it’s convenient for each of us is a huge plus.
We have lots of favorites like this crock pot Italian beef. Here are some of our go to dinners:
What’s In Italian Beef Sandwiches
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.
- boneless beef chuck pot roast
- salt
- pepper
- garlic powder
- Italian seasoning
- tomato sauce
- green bell peppers
- yellow onions
- sliced pepperoncini
- crusty sandwich rolls
- Provolone cheese
Italian Beef Recipe with Pepperoncini
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.
How Long To Cook?
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.
Try These Easy Dinner Recipes
- Easy Stuffed Shells
- The Ultimate Crockpot Chili Recipe
- Easy Lazy Day Lasagna
- The BEST Homemade Baked Mac and Cheese
- The Ultimate Chicken Fried Steak Recipe with Gravy
Enjoy!
How To Make Italian Beef
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
- 15 oz tomato sauce
- 2 green bell peppers, sliced
- 2 yellow onions, sliced
- 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.
Video
Notes
Nutrition
Originally published August 20, 2017.
More easy dinners!
20 Minute Skillet Monterey Chicken
Chicken Cordon Bleu Crescent Rolls
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Have a great day!
Kellie says
My second time making this recipe! It is so yummy!!! I found this recipe randomly on fb one day and then searched and searched and finally found it today to make! It truly is delicious and everyone in my house loves it!
Trish - Mom On Timeout says
It’s a great fall/winter recipe to have in your back pocket! So glad you found it again!
Cam says
College student here that loves to make this. It’s super easy when I have a long day of lectures and come home to dinner ready in the crock pot. I freeze the leftovers and have quick dinners for the next week or 2 when I get busy with assignments.
Sherri says
I have to agree. This recipe is a keeper. My husband eat two sandwiches that night.
Trish - Mom On Timeout says
So awesome, thank you!
Ginny Borik says
I’ve also used the leftovers for some pretty awesome Nachos too. YUMMMM!!
Trish - Mom On Timeout says
Ooooh! Great idea Ginny!
Bryan says
I used two cans of fire roasted tomato with garlic instead of the tomato sauce and seared the roast on a 500 degree cast iron pan for two minutes a side and it was amazing. Great recipe, thanks for the idea!
irene slorp says
My husband is totally hooked on this recipe. Did not change any of the ingredients or the amount. What I did wrong was to have the tomato sauce on top of everything. Great taste but next time and there will a next time will follow exactly, I mean step by step. I too did the crusty rolls and the provolone cheese. My husband add to his sandwich some horseradish. Now on to mashed potatoes and the rest of the dish.
Love your recipes.
Trish - Mom On Timeout says
Thanks so much Irene!
Nece says
This is absolutely delicious! It’s now in our rotation of dinners! This is a very hearty meal and is enough for 2 dinners and lunch for us. This will easily be a dinner for 4 or 5 and still have a couple of lunches leftover. It’s so easy to make and it tastes as good as it smells! We’ve made it twice now and absolutely love it!
Trish - Mom On Timeout says
We’re planning on making it this week! So glad you love it Nece!
Melissa says
I’ve made this several times. From dinner just for my family to making it in bulk and feeding hungry college students in my office, everyone absolutely loves it. Thank you for the recipe!
Stephanie says
Looks fabulous
Sue says
This looks so amazing, going to make it on Sunday, I have made similar but this looks so good cannot wait to make it.
Lynn says
Has anyone tried this in the instapot?
Michelle Butler says
Made this for the first time today. Great recipe, Trish! Only thing I changed was to use one green pepper rather than two. So easy and full of flavor! I only had a 3 lb roast, so after 10 hrs of slow cooking; I shredded the meat and drained most of the cooking juice out (saved it for sandwich dipping later), then l let the meat cook in the crock pot without the lid for another hour so it wouldn’t be so soggy for the sandwiches. Turned out perfect! This recipe is a keeper,
I did want to point out one thing for correction in your directions. In step 4, it states to “…season each side with roughly one-third of the seasonings.” i’m assuming you meant 2/3 of the seasonings since step 8 says to “sprinkle the remaining third of the seasoning…”
Steven says
I am making it now I didn’t have any tomato sauce so I used Italian spaghetti sauce eight hours to go yummy
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!
Sandy Bentien says
Made this last night and it is a keeper!!! My roast was quite large so I adjusted the amount of ingredients I thought to make it work. I did not have green bell peppers so I used red & yellow. I cooked on high for 3 hours and than another 4 on low. It came out PERFECT!!!! Thank you for this easy, delicious recipe!
Kellie says
Could you use the insta pot instead?
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!
Stephanie says
My family and I love this recipe. I’ve always done the Mississippi mud beef recipe. However this is our new favorite. Quick question tho. I stared my crockpot late today and will have about 7 hours until we eat. I hate cooking on high I feel it’s not as good. Anyway will a 3lb roast be cooked between 6-7 hours on low. ??? I hate to cook on high.
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.
Karen says
Your chuck was probably really fatty. Next time ask your butcher for a lean roast. Recipe sounds fantastic!
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.
Karen C says
Yes, You most definitely can put frozen roast in the crock just add 2 hrs. It’s actually healthier than defrostin it. I do it all the time.
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
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??