Italian Beef Sandwich
February 19, 2026 • 0 comments
This slow cooker Italian beef recipe starts with a seasoned chuck or round roast that’s seared until golden for extra flavor, then slow-cooked with beef broth, Italian herbs, pepperoncini and their brine, plus giardiniera for a tangy kick. After cooking on low for about 8 to 10 hours until fork-tender, the beef is shredded and simmered briefly in its flavorful juices. Serve the juicy meat on toasted hoagie rolls with provolone cheese and extra pickled vegetables, or enjoy it over rice or potatoes. The dish stores well. Keep leftovers in the fridge for up to three days or freeze for future easy meals.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (4 pounds) Grass-fed Chuck Roast
- Kosher salt
- (14.5 ounces) Beef broth
- (8 ounces) Pepperoncini pepper slices
- (1/4 cup) Juice of pepperoncini pepper
- (For serving) Pepperoncini peppers
- (8 ounces) Giardiniera (mild or spicy), chopped and drained
- (For serving) Provolone cheese slices
- (For serving) Hoagie buns
- (1 tablespoon) Italian seasoning
- (2 teaspoons) Granulated sugar
- (1 teaspoon) Garlic powder
- (1 teaspoon) Onion powder
- (1/2 teaspoon) Kosher salt
- (1/2 teaspoon) Ground black pepper
- (1/4 teaspoon) Ground dried thyme
Directions
- Let the beef rest at room temperature for about 15 minutes.
- Season the meat evenly with kosher salt.
- Heat a large skillet or Dutch oven over medium-high heat.
- Sear the beef on all sides until it forms a golden crust, about 10 minutes.
- Transfer the browned beef to the slow cooker.
- Lower the skillet heat to medium, pour in a bit of beef broth, and scrape up the browned bits from the pan.
- Pour this flavorful liquid over the beef in the slow cooker.
- In a small bowl, mix together Italian seasoning, sugar, garlic powder, onion powder, salt, pepper, and thyme.
- Sprinkle the seasoning mixture evenly over the beef.
- Add the pepperoncini with their brine and the drained giardiniera.
- Pour in the remaining beef broth.
- Cover and cook on low for 8 to 10 hours, until the beef is fork-tender.
- Shred the beef and stir it back into the cooking juices.
- Cook for another 30 minutes on low.
- To serve, toast split hoagie rolls at 350°F (175°C) for 5-7 minutes, if desired.
- Pile the shredded beef onto the rolls and top with provolone cheese, pepperoncini, and giardiniera.
