Description
Slow-cooked Italian beef sandwiches made with tender chuck roast and served with flavorful toppings.
Ingredients
Scale
- 3 lb chuck roast (trimmed of large pieces of fat then cut into large pieces)
- 1 envelope Italian salad dressing mix
- 8 oz pepperoncini pepper slices + splash of juice (plus extra peppers for serving)
- 8 oz Chicago-Style Giardiniera (drained, plus extra for serving)
- 14 oz can beef broth
- provolone cheese slices
- buns
Instructions
- 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.
- 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.
Notes
- For a spicier kick, feel free to add more pepperoncini.
- Gluten-free options are available; ensure buns are gluten-free.
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg