Turn an ordinary chuck roast into delicious Crockpot Italian beef sandwiches with just a few classic ingredients. Italian dressing mix is combined with pepperoncini liquid, beef broth, Worcestershire sauce, and two types of peppers for sandwiches your entire family will enjoy.
Is an Italian beef sandwich the same as a French dip?
These two sandwiches may appear to be the same; however, several distinct differences exist. For starters, the most common Crockpot Italian beef sandwich recipe will call for shredded beef, while the other uses thinly sliced roast beef. Another noticeable difference is the pickled vegetables, which give the crock pot Italian beef its unique taste.
Both are known to be topped with delicious melted provolone cheese and served on hoagie buns. I love that you can slow cook the meat to fall apart tender and easily turn them into French dip sandwiches if preferred. Not to mention, they both pair perfectly with so many different side options. Get ready to make the best tasting Italian beef sandwiches that everyone is sure to love.
- Roast: I always suggest getting a 3-4 lbs. beef chuck roast for this recipe so you’ll have enough to make plenty of sandwiches. We also use this cut when we make Slow Cooker BBQ Beef.
- Italian salad dressing mix: This ingredient instantly adds a kick to any Italian beef recipe. You’ll want to use 2 packets to make sure there is plenty of flavor for the meat and veggies.
- Pepperoncini peppers: The pepperoncini rings add color, heartiness, and a tang to the beef.
- Pepperoncini juice: 1/4 cup of the Pepperoncini juice will be saved from the above jar.
- Roasted red bell peppers: These can easily be found already cut in strips and in a jar at any grocery store.
- Worcestershire sauce: This sauce is typically known as a flavor enhancer and does just that in this recipe.
- Beef broth: Using broth not only adds to the beefy flavor but also helps the roast cook to fork tender.
- Garlic: Whole garlic cloves are added and give the beef an incredible flavor
Step One – Add the chuck roast to the slow cooker.
Step Two – Then, add the Italian dressing mix, Worcestershire sauce, garlic, sliced pepperoncini peppers and juice, roasted red peppers, and add beef broth.
Step Three – Cover and cook on LOW for 9-10 hours or on HIGH for 6-7 hours. Once the beef has cooked to fork tender, the meat shreds easily with two forks directly in the crock pot.
Step Four – Serve the strained beef and peppers over toasted hoagie rolls with provolone cheese slices. Enjoy!
What side dishes go good with Italian beef?
- Pasta salad is a popular side dish to pair with Italian beef sandwiches.
- You can also pair it with mashed potatoes, baked potatoes, or French fries.
- Italian beef in crock pot also pairs well with roasted or steamed vegetables.
Recipe FAQs and Variations
Sautéed onions, extra melty cheese, and other seasonings like onion powder, garlic powder, black pepper, Italian seasoning, and kosher salt can be easily added.
Yes! Hoagie rolls are the most popular; however, you can use crusty rolls, Italian rolls, or hoagie buns.
Since the recipe calls for roughly 3-4 pounds of beef roast, once shredded, it will make upwards of 12 small sandwiches, which is enough to feed a crowd.
I highly recommend using the packets as it gives the most flavor. Though, you can use bottled Italian dressing and omit the beef broth.
Pour any leftover beef into an airtight container and keep in the fridge for up to 3 days. Reheat the beef over medium high heat until warmed throughout.
Yes. The rump roast and chuck roast are both flavorful pieces of beef and will cook similarly.
Yes! You can use the juice for dipping. You may choose to degrease the juices first by laying paper towels over the juices, then when the grease has been soaked up, remove and discard.
Slow Cooker Italian Beef Sandwiches
- 3-4 lbs. beef chuck roast
- .14 oz. good seasons Italian dressing mix (2 packets)
- 1 cup pepperoncini rings
- 1/4 cup pepperoncicni juice from above jar (I use Mezzetta brand)
- 1 cup roasted red bell pepper strips (from a jar)
- 2 Tbsp. Worcestershire sauce
- 15 oz. can beef broth
- 6 whole garlic cloves
- hoagie rolls
- provolone or swiss cheese
- Add the chuck roast to the slow cooker along with the Italian dressing mix, Worcestershire sauce, garlic, pepperoncini peppers and juice, roasted red peppers, and beef broth.
- Cook on LOW for 9-10 hours or on HIGH for 6-7 hours.
- Shred the meat with two forks.
- Degrease the sauce if desired by laying a paper towel over the grease.
- Serve the strained beef and peppers over toasted hoagie rolls with cheese.
- Use the juices from the beef for dipping if desired.
- Pour any leftover beef into an airtight container and keep in the fridge for up to 3 days. Reheat the beef over medium high heat until warmed throughout.
- Can’t find the Italian dressing packet? I highly recommend using the packets as it gives the most flavor, though, you can use bottled Italian dressing and omit the beef broth.
- Rump roast or bottom round can be used instead of a chuck roast.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.