Description

Savor the rich flavors of these Italian Beef Sandwiches, featuring tender, slow-cooked beef chuck roast infused with Italian herbs, spices, and pepperoncini peppers. Perfectly shredded and served on toasted hoagie rolls with optional giardiniera and melted cheese, these sandwiches offer a deliciously juicy and flavorful meal ideal for a comforting dinner or casual gathering.

Ingredients

Scale

Beef and Seasonings

3 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes (optional)
1 packet Italian dressing mix (about 1 oz)
2 cups beef broth
1/2 cup pepperoncini peppers with juice

Sandwich Assembly

6 hoagie rolls or sandwich buns
1 cup giardiniera (optional, for topping)
6 slices provolone or mozzarella cheese (optional)

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Instructions

Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and black pepper. Sear the beef on all sides until it develops a deep brown crust, enhancing flavor and locking in juices.
Prepare Slow Cooker: Transfer the seared beef to a slow cooker. Add dried oregano, dried basil, onion powder, garlic powder, crushed red pepper flakes (if using), Italian dressing mix, beef broth, and pepperoncini peppers including their juice.
Slow Cook the Beef: Cover the slow cooker and cook on low heat for 8 hours, or until the beef is very tender and easily shreds with a fork.
Shred and Soak: Remove the cooked beef and shred it using two forks. Return the shredded meat to the slow cooker juices and allow it to soak for an additional 15 to 30 minutes on the warm setting to absorb maximum flavor.
Prepare Rolls and Assemble Sandwiches: Toast the hoagie rolls if desired to add texture and warmth. Fill each roll generously with the shredded beef. Add giardiniera and cheese slices on top if preferred.
Serve: Serve the sandwiches hot, accompanied by the flavorful juice (au jus) from the slow cooker for dipping.

Notes

Searing the beef before slow cooking builds deeper flavor through the Maillard reaction.
Using pepperoncini peppers adds a mild tangy heat; adjust quantity for preferred spice level.
For a cheesier sandwich, melt provolone or mozzarella slices under a broiler briefly.
Giardiniera adds a crunchy, tangy contrast but can be omitted if you prefer a milder sandwich.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
For quicker preparation, use a pressure cooker but adjust cooking times accordingly.