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!
Ingredients
- 1 3 to 4 lb chuck roast
- 2 tbsp olive oil
- 2 0.7 oz packets Italian dressing mix
- 1 cup water
- 1 16 oz bottle pepperoncini or banana peppers (with 1/2 of juice) or more to taste
Instructions
- Season the chuck roast with fresh ground sea salt and pepper.
- Heat 2 tbsp olive oil in a large frying pan. 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 packets over the beef and then pour in the water. Cook 7-8 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).
- 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. May add a slice of your choice of cheese (I use pepper jack) and place under the broiler 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.
Nutrition
Calories: 530kcal
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