Go Back

Slow Cooker Italian Beef Sandwiches

Slow cooker Italian beef sandwiches with pepperoncini-spiced au jus that turns tender and shreddable. Shred the chuck roast, pile it onto crusty hoagie rolls, then serve with giardiniera and dipping juices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasonings
  • 3 lb beef chuck roast
  • 1 packet (1 oz) italian dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 1 jar (16 oz) pepperoncini peppers with brine
  • 1 cup beef broth
  • 1 tbsp dried italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Sandwiches and serving
  • 1 crusty italian or hoagie rolls
  • 1 giardiniera for serving
  • 1 strained cooking juices for dipping

Equipment

  • 1 slow cooker

Method
 

Cook the beef
  1. Place the beef chuck roast in the slow cooker. Spread it out so it sits flat for even tenderizing.
  2. Sprinkle the Italian dressing mix, au jus gravy mix, dried Italian seasoning, garlic powder, and black pepper over the beef. Keep the seasonings distributed across the surface for full flavor.
  3. Pour the beef broth and the entire jar of pepperoncini peppers with brine over everything. Make sure the roast is covered with liquid and peppers.
  4. Cook on low for 8–9 hours until the beef is completely tender and shreds easily. The juices should look dark and pepperoncini-spiced, and the meat should pull apart.
Shred, soak, and assemble
  1. Remove the beef and shred with two forks. Shred into bite-size pieces while the meat is hot so it absorbs the juices well.
  2. Return the shredded beef to the slow cooker to soak in the juices. Let it settle in the au jus so it becomes saucy and cohesive.
  3. Pile the shredded Italian beef onto crusty Italian or hoagie rolls. Add it generously so each roll gets thick, dripping beef.
  4. Top generously with giardiniera for serving. Add a visible pop of green and red for tangy crunch.
  5. Serve with a small cup of the strained cooking juices for dipping. Pour a little over the sandwich or dip at the table for that au jus effect.

Notes

Pro tip: If the au jus seems very pepper-heavy, strain the cooking juices before serving for a smoother dip. Store leftovers in the refrigerator up to 4 days in a covered container; reheat in the microwave or on the stovetop with a splash of juices. Freezing is yes—freeze shredded beef and juices up to 3 months, then thaw overnight in the fridge. For a lower-sodium option, use reduced-sodium au jus gravy mix and a reduced-sodium beef broth (the peppers still provide the signature tang).