Description
Tender and flavorful Italian beef sandwiches made in a crock pot, perfect for any occasion.
Ingredients
Scale
- 3 lb chuck roast, trimmed of visible fat and cut into large pieces
- 1 envelope Italian salad dressing mix (gluten-free options recommended)
- 8 oz pepperoncini pepper slices plus a splash of juice, plus extra peppers for serving
- 8 oz Chicago-Style Giardiniera, drained, plus extra for serving
- 14.5 oz can beef broth
- Provolone cheese slices
- Buns (gluten-free buns can be toasted/broiled if preferred)
Instructions
- Place chuck roast pieces into the bottom of a 6-quart crock pot and sprinkle the Italian salad dressing mix over the meat.
- Add pepperoncini pepper slices and a splash of their juice, along with the drained Chicago-Style Giardiniera and the beef broth. Lift the meat slightly to let the broth reach underneath.
- Cover and cook on low heat for 9 hours until the beef shreds easily with a fork.
- Shred the beef inside the crock pot and mix until soaked in the juices, then continue cooking on low for an additional hour.
- Slice the buns, and if using gluten-free buns, toast or broil them. Scoop the shredded beef onto the bun bottoms, add slices of provolone cheese, and top with extra pepperoncini or giardiniera. Serve warm.
Notes
For added flavor, consider marinating the chuck roast in the Italian dressing overnight. Adjust cooking time based on your crock pot to ensure the beef is fork-tender.
- Prep Time: 10
- Cook Time: 610
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg