These Crockpot Italian Beef Sandwiches are one of those meals that feels hearty and cozy with very little hands-on work. The chuck roast slow cooks until perfectly tender in a flavorful broth with garlic, Italian seasoning, sweet peppers, onions, and pepperoncini. Piled onto toasted rolls with melty provolone and fresh basil, they’re perfect for busy weeknights, game days, or feeding a crowd. The leftovers are just as good the next day – if there are any left.
Crockpot Italian Beef Sandwiches
Ingredients:
- 3 lb chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
Crockpot Mixture:
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp pepperoncini juice
- 5 garlic cloves, minced
- 2 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp crushed red pepper flakes (optional)
- 6–8 pepperoncini peppers
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium yellow onion, sliced
For Serving:
- 5 soft hoagie rolls
- 8 slices provolone cheese
- Fresh basil
- Shaved parmesan
- Extra pepperoncini
- Optional: arugula tossed with lemon juice + olive oil
Directions:
- Pat chuck roast dry and season all over with salt, pepper, Italian seasoning, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear roast 2–3 minutes per side until browned, then transfer to crockpot.
- Add sliced peppers and onions around the roast.
- Pour in beef broth, Worcestershire sauce, and pepperoncini juice.
- Top with garlic, Italian seasoning, onion powder, crushed red pepper flakes, and pepperoncini peppers.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
- Shred beef directly in the crockpot and toss with peppers, onions, and cooking juices.
- Lightly toast hoagie rolls.
- Pile beef mixture onto rolls and top with provolone cheese, fresh basil, shaved parmesan, and extra pepperoncini.
- Broil 1–2 minutes until cheese is melted.
- Optional: top with lemony arugula before serving.
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0:00–10:00 Prep the Beef
Pat chuck roast dry and season all over with:
-
salt
-
pepper
-
Italian seasoning
-
garlic powder
Heat olive oil in a skillet over medium-high heat.
Sear roast 2–3 minutes per side until browned.
Transfer to crockpot.
10:00–15:00 Build the Crockpot
Add sliced peppers and onions around the roast.
Pour in:
-
beef broth
-
Worcestershire
-
pepperoncini juice
Top with:
-
garlic
-
Italian seasoning
-
onion powder
-
crushed red pepper
-
pepperoncini peppers
Cover and cook:
-
LOW 8 hours
or -
HIGH 4–5 hours
Final 15 Minutes
Shred beef directly in crockpot.
Toss shredded beef with softened peppers/onions and cooking juices.
Toast hoagie rolls lightly.
Pile beef mixture onto rolls and top with:
-
provolone
-
fresh basil
-
shaved parmesan
-
extra pepperoncini
Broil 1–2 minutes until cheese melts.
Optional: finish with lemony arugula for freshness.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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