Slow Cooker Italian Beef Sandwiches

Instructions

1. 1

   Let the meat rest at room temperature for 15 minutes. Season the beef all over with kosher salt.

2. 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. 3

   Turn the heat to medium. Carefully splash in some of the broth and scrape up the brown bits on the bottom of the pan with a wooden spoon. Pour the liquid and any bits into the slow cooker on top of the beef.

4. 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. 5

   Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).

6. 6

   Pour in the remaining broth.

7. 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. 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 and plenty of the juices, then top with provolone, pepperoncini, and giardiniera as desired.