Crockpot Italian Beef Sandwich
My crockpot Italian beef sandwich is so flavorful and has only five ingredients. Put in the crockpot and forget it until ready to eat!
Equipment
- 1 slow cooker
Ingredients
- 1 4 lb chuck roast
- 2 tbsp olive oil
- 1 0.7 oz packets Italian dressing mix
- 2 cups water or beef broth
- 1 16 oz bottle pepperoncini or banana peppers (with 1/2 of juice) or more to taste
- 1 red pepper, sliced, optional for topping
- 1 green pepper, sliced, optional for topping
- 1 medium onion, sliced, optional for topping
- 8 slices provolone or pepper jack cheese, optional for topping
Instructions
- Season the chuck roast with fresh ground sea salt and pepper.
- Heat 2 tbsp olive oil in a large skillet. Salt and pepper the chuck roast on both sides. Add the chuck roast and sear on medium high on all sides until they are golden brown.
- Remove the roast from the frying pan and place in a large crockpot on low heat. Deglaze the frying pan with a little water and add to beef in the crockpot.
- Sprinkle Italian seasoning packet over the beef and then pour in the water or beef broth. Cook 8-9 hours on low heat or until the roast shreds easily. Shred the roast beef.
- Add the pepperoncinis with half of the juice to the crockpot. Cook another 30 minutes on high. (May add more of the juice if desired).
- Saute peppers and onion in olive oil in a skillet to add to the top of the sandwich if desired.
- Serve the roast beef on a deli roll or hoagi bun. May use a slotted spoon to drain beef if desired. You can add more pepperoncinis on top of the roast beef. Add peppers and onions if using. May add a slice of your choice of cheese (I use pepper jack) and place under the broiler or in the toaster oven to melt the cheese and toast the bun. Serve with a side of au ju or you can ladle a little of the juice over the sandwich to make it nice and juicy.
- Note: Calories do not include the bun.
Tried this recipe?Let us know how it was!