Easy sandwiches that are loaded with tender shredded beef, peppers and cheese!
- 3-4 lb chuck or rump roast
- 1 large onion sliced
- ½ tsp onion powder
- ½ tsp garlic salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp Italian seasoning
- 1 tsp seasoned salt
- 1 tsp pepper
- 8 oz pepperoncini peppers (peppers reserved for topping)
- 2 cups low sodium beef broth
- 6 Provolone cheese slices
- 6 Hoagie buns
- Pepperoncini Peppers (that were reserved)
- 8 oz Giardiniera
Place roast and onions into the slow cooker and sprinkle with seasonings.
Drain peppers, reserving juice for beef. Set aside the peppers for topping.
Add 2 tablespoons pepperoncini juice, and beef broth to the crock pot. Cover and cook for 8-10 hours on low or until the roast is fork-tender. Remove roast from slow cooker and shred with a fork.
Place shredded roast back into the cooker and let stand for about an extra 30 minutes to allow the meat to absorb more flavor.
Slice buns in half and spoon shredded meat on to the bottom bun. Top with provolone cheese and reserved pepperoncini peppers. Garnish with Giardiniera.
CAN I MAKE THIS IN AN INSTANT POT?
Yes, you can! I use the same cut of beef for my French dip sandwiches so follow those instructions in that recipe, but just swap out the ingredients for the Italian beef!
You'll combine all the ingredients in your Instant Pot instead of the Crock Pot then cook for about 100 minutes (1 hr 40 minutes) on the Meat/Stew function. Let it naturally release for 25 minutes, then shred and put on sandwiches with toppings.
- Did you know you can also use a packet of Italian Dressing Mix if you want to go that route. Just skip the seasonings this recipes calls for and use a packet of dressing mix for a shortcut.
Calories: 688kcal | Carbohydrates: 63g | Protein: 65g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 2262mg | Potassium: 1063mg | Fiber: 3g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 36mg | Calcium: 201mg | Iron: 16mg