Slow Cooker Chicago Italian Beef Sandwiches
These Slow Cooker Chicago Italian Beef Sandwiches are loaded with shredded beef, melted provolone cheese, and plenty of bold flavor tucked inside toasted hoagie rolls.
Servings: 6
Calories: 714kcal
Equipment
Ingredients
- 4 lb boneless chuck roast (can also use rump roast)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil for searing meat
- 0.7 oz packet Italian salad dressing mix
- 1 onion chopped
- 4 cloves garlic minced
- 3 cups beef broth
- 1 cup peperoncini peppers sliced or whole, plus
- ¼ cup of the juice from peperoncini peppers jar
- 1 cup Italian mix giardiniera mild or spicy, drained
- Chopped parsley for topping (optional)
For Sandwiches
- 6 hoagie rolls
- 6 slices provolone
Instructions
- Season the roast on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. When hot, sear the meat for 3-4 minutes on both sides until browned.
- Transfer seared meat into the Crockpot.
- Add seasoning packet, onion, garlic, beef broth, peperoncini peppers, and giardiniera.
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until beef is tender and easily falls apart.
- During the last 30 minutes, remove the beef and shred using two forks.
- Return the shredded beef into the Crockpot and stir into the liquid. Cover and continue to cook for 30 minutes, to allow the shredded beef to absorb more flavor. Top with chopped parsley if desired.
- Add beef, slice of cheese to a hoagie roll and enjoy!
Nutrition
Calories: 714kcal | Carbohydrates: 54g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 222mg | Sodium: 2718mg | Potassium: 1237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 23mg | Calcium: 275mg | Iron: 8mg