Description
This Italian Beef Sandwich Recipe is juicy, tender, and packed with bold flavor from pepperoncini, giardiniera, and Italian spices. Made in the slow cooker for easy, hands-off cooking, it’s the ultimate comfort food for cozy nights or casual gatherings. Serve on crusty rolls with melty provolone for a crave-worthy sandwich that’s as fun to make as it is to eat. This recipe makes 6–8 sandwiches (depending on size of buns and portion)
Ingredients
Units
- 3-4 lb chuck roast (up to 5 lbs)
- 1 cup beef broth
- 1/4 cup pepperoncini peppers, plus 1/4 cup of the brine (juice) from the jar
- 2 heaping tablespoons giardiniera, plus more for serving
- 1 tablespoon Italian seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 Tablespoon kosher salt
- Freshly ground black pepper
- Sandwich buns, for serving
- Provolone slices, for serving
Instructions
- Prepare the beef: Trim excess fat and cut roast into chunks if desired. (Cutting the roast into 4 large chunks helps if cook faster.) Place in the bottom of the slow cooker.
- (Optional) Sear: For extra flavor, sear the beef on all sides in a hot skillet with avocado oil. Then transfer to the slow cooker.
- Season & add liquids: Sprinkle beef with salt, pepper, Italian seasoning, garlic, and onion. Pour beef broth over. Top with pepperoncini, brine, and giardiniera.
- Cook: Cover and cook on high for 5–6 hours (or 7–8 if whole) or on low for 7–8 hours (up to 9 hours if whole), until beef shreds easily.
- Shred: Shred the beef right in the slow cooker and mix to soak up all the juices.
- Assemble sandwiches: Toast sandwich buns and melt a slice of provolone on each. Pile on the shredded beef, add extra giardiniera or pepperoncini if desired, and serve warm.
Notes
Storage: Refrigerate leftover Italian beef in an airtight container for up to 4 days.