Recipe Background
Slow cooker beef sandwiches with tender meat and zesty pepperoncini.
This slow cooker roast beef sandwich promises warmth and comfort in every bite. As the chuck roast simmers throughout the day, your kitchen fills with the savory aroma of Italian herbs mingling with tangy pepperoncini. The beef transforms into tender, juicy shreds that almost collapse under their own weight—a true testament to the patience of slow cooking.
The bite of pepperoncini peppers and briny giardiniera brings a delightful brightness and texture contrast to the rich, succulent beef. When assembling these sandwiches, give the shredded meat a good soak back in the slow cooker juices before piling it onto the buns. This simple step ensures each mouthful is moist and full of flavor, keeping the bread from drying as you enjoy your meal.
Nestle everything into a soft hoagie bun and melt some provolone over top if desired. The cheese adds a creamy note, melding perfectly with the complex blend of flavors. Sharing these sandwiches invites connection and joy, whether casually with neighbors or during a family gathering. The easy preparation promises guests are left satisfied and you with more time to savor the moments together.
Ingredients
- 3 pounds chuck roast trimmed of visible fat and cut into large chunks
- 1 (1-ounce) envelope Italian salad dressing mix
- 1 (8-ounce) jar pepperoncini pepper slices plus more for serving, plus the juice from the jar, to taste
- 1 (8-ounce) jar giardiniera Chicago-style Italian sandwich mix, drained, plus more for serving
- 1 (14.5-ounce) can beef broth
- hoagie buns to taste
- provolone cheese slices optional, to taste
Directions
- Place the chuck roast into the bottom of a large slow cooker.
- Sprinkle the meat with the salad dressing mix.
- Add the pepperoncini, the juice from the pepperoncini jar, the giardiniera, and the beef broth to the slow cooker, lifting the beef to ensure the broth gets underneath it.
- Cover and cook the beef until the meat shreds easily with a fork, about 9 hours on low heat.
- Use 2 forks to shred the beef and return it to the slow cooker to cook for 1 hour.
- Split the buns in half and scoop the shredded meat mixture into the buns.
- Top the meat with the provolone.
- Top the sandwiches with more of the pepperoncini and the giardiniera.
- Serve.
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