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Slow Cooker Italian Beef Sandwiches

Slow Cooker Italian beef sandwiches with tender, shreddable chuck roast simmered on LOW until juicy and sliceable. Topped with melted provolone on toasted hoagie rolls, this makes an easy comfort-food dinner with pepperoncini tang.
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Prep Time 20 minutes
Cook Time 5 hours
slow cooker (LOW) resting/cooking time 8 hours
Total Time 15 hours
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3.5 lb chuck roast
  • 1 tbsp olive oil
  • 1 packet (1 oz) Italian dressing seasoning mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
  • 4 cloves garlic minced
  • 2 cup low-sodium beef broth
  • 1 cup sliced pepperoncini peppers
  • 0.25 cup pepperoncini juice
  • 1 tbsp Worcestershire sauce
  • 2 tbsp butter
For Serving
  • 6 hoagie rolls
  • 6 provolone cheese slices
  • 1 pepperoncini peppers extra, for topping
  • 2 tbsp chopped fresh parsley optional garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Sear and build the slow cooker base
  1. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the chuck roast for 2–3 minutes per side, creating browned surface color.
  2. Transfer the seared roast to the slow cooker. Sprinkle the Italian dressing seasoning mix, garlic powder, onion powder, dried oregano, and black pepper evenly over the roast.
  3. Add the minced garlic, low-sodium beef broth, sliced pepperoncini peppers, pepperoncini juice, Worcestershire sauce, and butter to the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
Shred and reduce
  1. Remove the roast and shred it with two forks until strands are tender and shreddable. Return the shredded beef to the cooking juices and stir well for even coating.
Assemble the sandwiches
  1. Toast the hoagie rolls if desired until lightly crisp. Fill each roll with the shredded beef and top with provolone cheese slices.
  2. Broil for 2–3 minutes until the cheese is fully melted and bubbly. Garnish with extra pepperoncini peppers and chopped fresh parsley before serving.

Notes

For the best shred, avoid stirring during the slow-cook—let the roast cook undisturbed, then shred and stir only after removing. Store leftovers in the refrigerator up to 4 days in the beef juices, or freeze up to 3 months; reheat on the stovetop until hot. For a lower-sodium option, choose reduced-sodium broth and a low-sodium seasoning mix, keeping the flavor balanced with the pepperoncini juice.