Slow Cooker Italian Beef Sandwiches Recipe (Chicago-Style!)

Slow Cooker Italian Beef Sandwiches Recipe (Chicago-Style!)

This slow cooker Italian beef sandwich recipe yields melt-in-your-mouth tender, juicy, and flavorful meat just like what you'd get in Chicago! It's the perfect meal for game night, tailgating, potlucks, or parties.

Course Main Course

Cuisine American

Keyword Chicago Style Italian Beef Recipe, Crockpot Italian Beef, Italian Beef Sandwich Recipe, Slow Cooker Italian Beef, Slow Cooker Italian Beef Recipe, Slow Cooker Italian Beef Sandwich

Prep Time 20

Cook Time 10

Servings servings

Calories 687kcal

Author Faith Gorsky

Equipment

Slow cooker

Ingredients

Slow Cooker Italian Beef:

2 tablespoons olive oil
2 pound chuck roast (a 2 to 3-pound roast will work)
1 small yellow onion thinly sliced
6 large cloves garlic crushed
1 1/2 tablespoons dried Italian seasoning
1/2 tablespoon dried oregano
2 teaspoons granulated white sugar
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 cup jarred sliced pepperoncini drained (reserve the juice)
1 cup jarred mild Chicago-style giardiniera drained (you can reserve the oil that it's packed in, but you don't need it for this recipe)
1 1/2 cups beef broth
1/2 cup pepperoncini juice

Optional Ingredients For Making Sandwiches:

4 hoagie rolls
8 slices provolone cheese
1/2 cup jarred sliced pepperoncini drained
1/2 cup jarred mild Chicago-style giardiniera drained
Au jus from cooking the roast

US Customary - Metric

Instructions

Drizzle the olive oil in the bottom of the slow cooker, and then put the roast in. Add the onion and garlic around the sides of the roast. Sprinkle the following evenly across the top: dried Italian seasoning, dried oregano, sugar, salt, crushed red pepper flakes, black pepper, pepperoncini, and giardiniera. Drizzle the beef broth and pepperoncini juice over the top of everything.
Cook on LOW heat for 8 to 10 hours, or until the meat is tender enough to pull apart with 2 forks.
While the meat is still in the slow cooker, use 2 forks to shred it. Stir the meat into the juices so it’s coated.
To serve, split the rolls in half lengthwise and top each with meat and the toppings of your choice: cheese, sliced pepperoncini, and/or giardiniera. If desired, serve each sandwich with a small cup of the cooking liquid for dipping.

Notes

Nutrition Information: The nutritional information for this recipe was calculated without the optional ingredients for making sandwiches.
Serving Size: This recipe makes 4 large servings (with a generous amount of meat per sandwich), so if need be you can make smaller sandwiches to get more servings.
Storage: Store leftovers covered in the fridge for up to 4 days.
Reheating: You can reheat this in the microwave or on the stovetop.
- Stovetop: Bring the au jus to a simmer in a pot on the stovetop. Add the meat and reheat until warm.
- Microwave: Put the meat in a microwave-safe bowl. Add a generous splash of the au jus. Put a water-dampened paper towel on top of the meat. Microwave until warm in 45-second intervals, stirring between each interval.

Nutrition