Ingredients
Beef and Marinade
- 1 tbsp olive oil
- 3 lb chuck roast
- 2 cups beef broth
- 1 (16oz) jar sliced pepperoncinis
- 1 (0.07oz) Italian salad dressing packet (such as Good Seasons brand)
- ½ tsp kosher salt
- ½ tsp ground black pepper
Sandwich Assembly
- 6 hoagie rolls
- 3 tbsp butter (softened)
- 6 slices provolone cheese
Instructions
- Sear the roast: Heat a large skillet over high heat. Rub the chuck roast all over with olive oil. Once the skillet is hot, sear each side of the roast for 2-3 minutes until browned. Transfer the seared roast to a slow cooker.
- Deglaze the skillet: Pour the beef broth into the hot skillet and simmer for 30 seconds, scraping up any browned bits from the pan. Pour this flavorful liquid over the roast in the slow cooker.
- Prepare and add peppers: Drain the pepperoncinis, reserving ⅓ cup of their juice. Add the drained pepperoncinis, the reserved ⅓ cup of juice, the Italian salad dressing packet, kosher salt, and ground pepper to the slow cooker. Use tongs or a spoon to mix everything gently around the roast.
- Slow cook the beef: Cook the roast on low heat for 8-9 hours or on high for 4-5 hours. The beef should be tender and fall apart easily when checked at the end of cooking.
- Shred the meat: Remove the cooked beef from the slow cooker and place on a cutting board. Carefully separate and discard any fatty pieces. Shred the remaining beef with two forks and return the shredded meat to the slow cooker. Stir it around to coat in the cooking juices.
- Toast the rolls: Preheat the oven broiler. Spread softened butter evenly on the hoagie rolls. Broil the rolls in the oven until they are lightly golden brown and toasted.
- Assemble the sandwiches: Place shredded Italian beef on the toasted hoagie rolls, then top each sandwich with a slice of provolone cheese. Serve immediately and enjoy your delicious Italian Beef Sandwich!
Notes
- You can substitute the Italian salad dressing packet with 1 tablespoon of a dried Italian seasoning blend mixed with 1 teaspoon of vinegar for a homemade alternative.
- For a spicier sandwich, add extra pepperoncinis or a dash of crushed red pepper flakes.
- Slow cooking low and slow yields the most tender beef, but if short on time, the high setting still produces a great result in about 4-5 hours.
- Butter the rolls before broiling to ensure a crispy, golden crust that complements the juicy beef.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours 10 minutes
- Category: Sandwich
- Method: Slow Cooking
- Cuisine: Italian-American
