Crockpot Italian Beef Sandwiches

Start by seasoning the roast generously with salt and pepper. A chuck roast works very well for this recipe because it has enough fat to stay tender and flavorful during the long cooking time. A rump roast or top round can also be used if you prefer a leaner cut of beef. Leaner roasts may require less trimming, while chuck roast gives the sandwich a richer flavor. Use what is available and what fits your preference.

After seasoning the beef, heat oil in a skillet and brown the roast on all sides. This step is optional, but it is highly recommended. Searing creates caramelization on the outside of the meat, which adds depth and makes the finished Italian beef taste even better.

Once the roast is browned, transfer it to the crockpot. Try to choose a slow cooker large enough for the roast to sit comfortably with the broth, peppers, onions, and seasonings. A six-quart crockpot is a good size for this recipe, especially if you are using a larger roast.

In the same skillet used to brown the roast, add the diced onion and cook for about five minutes. Add the minced garlic and cook for another minute, just until fragrant. Pour in the beef broth and scrape the browned bits from the bottom of the pan. Those bits carry a lot of flavor and help create the delicious juices for dipping the sandwiches.

Mix the dried basil, dried oregano, garlic powder, onion powder, and black pepper together, then sprinkle the seasoning blend over the roast. Pour the broth mixture with the onions and garlic into the crockpot. Add the banana pepper rings or pepperoncini along with the juice from the jar. Cover and cook on low for 8 to 10 hours or on high for 6 to 8 hours.

Cooking time can vary depending on the size of the roast and the temperature of your slow cooker. The beef is ready when it pulls apart easily with a fork, especially at the thickest part of the roast. If it still feels tough, let it cook longer.

Use two forks to shred the beef, then return the shredded meat to the crockpot so it can soak in all of the flavorful juices. This helps keep the beef moist and makes every sandwich extra juicy.

A sturdy roll is important because these sandwiches are meant to be juicy. Hoagie rolls, sub rolls, or ciabatta rolls are all good choices. Preheat the broiler, butter both sides of the bread, and toast the rolls for about three minutes, or just until lightly golden. Watch closely because bread can brown quickly under the broiler.

Add a couple of slices of provolone or mozzarella to each roll. Place the bread back under the broiler until the cheese is melted and lightly browned. The toasted bread and melted cheese help hold up to the juicy shredded beef.

Add heaping spoonfuls of the shredded Italian beef to each roll. Be sure to let some of the juices come with the meat so the sandwich stays tender and full of flavor.

Giardiniera is optional, but it is highly recommended. Its tangy, crunchy, slightly spicy flavor balances the richness of the beef and makes the sandwich taste complete. Add as much or as little as you like.

Top the sandwiches with giardiniera, then ladle some of the savory cooking juices from the crockpot into small bowls for dipping. Serve the sandwiches hot while the bread is toasted, the cheese is melted, and the beef is juicy.

These Crockpot Italian Beef Sandwiches are filling on their own, so simple sides work best. Fries, tater tots, chips, or a simple salad are easy options that pair well without making the meal complicated.

Italian Beef Sandwiches in the Crockpot