Description
Tender, flavorful Italian beef slow-cooked to perfection with herbs and peppers, served on crusty rolls with melted provolone for the ultimate sandwich experience.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 packet (0.7 oz) Italian dressing mix
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (16 oz) jar pepperoncini peppers (with juice)
- 1 cup beef broth
- 6–8 crusty Italian rolls or hoagie buns
- 8 slices provolone cheese
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Prep beef: Trim excess fat from chuck roast and place in slow cooker.
- Season: Sprinkle Italian dressing mix, oregano, basil, red pepper flakes, garlic powder, and onion powder over beef.
- Add liquids: Pour beef broth and half the jar of pepperoncini peppers (with juice) over the beef.
- Cook: Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until beef shreds easily.
- Shred: Remove beef, shred with forks, and return to slow cooker. Mix with juices.
- Toast rolls: Lightly toast hoagie buns under broiler or in oven.
- Assemble: Pile shredded beef on rolls, top with provolone, and broil 1-2 minutes to melt cheese. Garnish with parsley and extra pepperoncini.
Notes
- For extra flavor, sear beef in a skillet before slow cooking.
- Sandwich juice (au jus) can be reserved for dipping.
- Leftover beef freezes well for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 8 hrs (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich (with bun/cheese)
- Calories: 520
- Sugar: 4g
- Sodium: 1280mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg