Crock Pot Italian Beef Sandwiches

Servings: 8  |  Prep: 20 minutes  |  Cook: 10 hours

A 5-ingredient crock pot recipe version of the popular hot sandwich recipe. Chuck roast is slow cooked with pepperoncini peppers, Giardiniera, Italian dressing mix, and beef broth then shredded and served on hoagie buns.

Ingredients

• 3 lb chuck roast, trimmed of visible fat then cut into large pieces
• 1 envelope Italian salad dressing mix, see notes
• 8 oz pepperoncini pepper slices + splash of juice, plus extra peppers for serving
• 8 oz Chicago-Style Giardiniera, drained, plus extra for serving
• 14.5 oz can beef broth
• provolone cheese slices
• buns

Instructions

1. Place chuck roast into the bottom of a 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, drained Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into juices inside crock pot and cook on low for 1 more hour.
2. Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices (if using gluten free buns, toast/broil first). Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

Nutrition (per serving)

Glycemic Load

Recipe extracted and analyzed with Glyc