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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:

1. Pat chuck roast dry and season all over with salt, pepper, Italian seasoning, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Sear roast 2–3 minutes per side until browned, then transfer to crockpot.
3. Add sliced peppers and onions around the roast.
4. Pour in beef broth, Worcestershire sauce, and pepperoncini juice.
5. Top with garlic, Italian seasoning, onion powder, crushed red pepper flakes, and pepperoncini peppers.
6. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
7. Shred beef directly in the crockpot and toss with peppers, onions, and cooking juices.
8. Lightly toast hoagie rolls.
9. Pile beef mixture onto rolls and top with provolone cheese, fresh basil, shaved parmesan, and extra pepperoncini.
10. Broil 1–2 minutes until cheese is melted.
11. 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!