Italian Beef Sandwiches
Jump to recipeIngredients
- 3 to 4 lb chuck roast or round roast, trimmed of large chunks of excess fat
- Kosher salt
- 14.5 oz can beef broth, divided
- 8 oz pepperoncini pepper slices, plus 1/4 cup of juice and additional peppers for serving
- 8 oz giardiniera (mild or spicy), drained, plus additional for serving
- Provolone cheese slices, for serving
- Hoagie buns, for serving
- 1 tbsp Italian seasoning
- 2 tsp granulated sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried ground thyme
Instructions
- 1
Let the meat rest at room temperature for 15 minutes. Season the beef all over with kosher salt.
- 2
Heat a large skillet or Dutch oven over medium-high heat. Once hot, sear the meat on all sides until golden brown, moving it as little as possible so it develops a nice crust (about 10 minutes). Transfer to the slow cooker.
- 3
Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan. Pour the liquid and any bits into the slow cooker on top of the beef.
- 4
In a small bowl, stir together the Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
- 5
Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
- 6
Pour in the remaining broth.
- 7
Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
- 8
To serve, split the hoagie buns and toast on a baking sheet in the oven at 350°F for 5 to 7 minutes if desired. Fill with the shredded Italian beef, getting plenty of the juices, and top with provolone, pepperoncini, and giardiniera as desired.