Slow Cooker Italian Beef
Slow cooker Italian beef is simple, flavorful, and always a crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Sandwiches
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
- 1 31/2-pound beef chuck pot roast
- 1 16-ounce jar giardiniera, Chicago-style preferred, drained*
- 1 16-ounce jar pepperoncini, 1/3 cup of the pickling liquid reserved
- 1 3/4-ounce packet Italian salad dressing mix
- 1 1/2 cups beef broth
- 8 hoagie rolls
- 3 to 4 tablespoons olive oil
- 6 ounces sliced provolone cheese
Instructions
- Prepare the Beef: Trim the beef if necessary and place it in the slow cooker. Add the drained giardiniera, about 3/4 of the pepperoncini, reserved pickling liquid, Italian salad dressing mix, and beef broth.
- Slow Cook: Cover the slow cooker and cook on low for 8 to 10 hours or high for 5 hours.
- Finish the Beef and Juices: Remove the beef to a plate or bowl and pour the liquids through a strainer into a saucepan. Bring the liquids to a boil; reduce the heat to low and simmer for 5 to 7 minutes or until slightly reduced and the flavors are concentrated; set aside. Shred the beef.
- Toast the Hoagie Rolls: Split the rolls and brush the cut sides with olive oil. Place on a pan, cut side up, and broil for 1 to 2 minutes or until lightly toasted.
- Make Sandwiches: Top the rolls with beef and some of the reserved pepperoncini. Drizzle with a little of the reserved liquids and top with provolone cheese. Broil for 1 minutes or just until the cheese has melted.
Notes
*If using Chicago-style giardiniera in oil, save some of the oil and use it to brush over the rolls instead of olive oil.
Find it online: https://classic-recipes.com/slow-cooker-italian-beef/