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Slow Cooker Italian Beef Sandwiches

Slow Cooker Italian Beef Sandwiches with pepperoncini-spiced au jus turn a chuck roast into tender, shred-ready beef. Cook low and slow, then mound it on crusty hoagie rolls and serve with giardiniera for bright, tangy crunch.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
Seasoning and au jus mix
  • 1 packet (1 oz) Italian dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 tbsp dried Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Pepperoncini and cooking liquid
  • 16 oz pepperoncini peppers with brine
  • 1 cup beef broth
Serving
  • crusty Italian or hoagie rolls
  • giardiniera
  • 0.5 cup strained cooking juices Reserve cooking juices for dipping; strain if desired.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the beef chuck roast into the slow cooker so it lies mostly flat for even cooking.
  2. Sprinkle the Italian dressing mix, au jus gravy mix, dried Italian seasoning, garlic powder, and black pepper evenly over the beef.
  3. Pour the beef broth and the entire jar of pepperoncini peppers with brine over the roast.
Cook low until tender
  1. Cover and cook on low for 8–9 hours until the beef is completely tender and shreds easily.
Shred and soak
  1. Remove the beef from the slow cooker and shred it with two forks.
  2. Return the shredded beef to the slow cooker and let it soak in the juices.
Assemble sandwiches
  1. Pile the shredded Italian beef onto crusty Italian or hoagie rolls.
  2. Top generously with giardiniera.
  3. Serve with a small cup of the strained cooking juices for dipping.

Notes

For the most pepperoncini flavor, stir the juices once after shredding so the beef re-coats well. Refrigerate leftovers in an airtight container for up to 4 days; freeze shredded beef with juices for up to 2 months. For a lower-sodium option, use reduced-sodium au jus gravy mix and reduced-sodium beef broth while keeping the pepperoncini brine for the same tangy profile.