Description
Hearty crock pot Italian beef sandwiches bring Chicago’s classic comfort to home kitchens with tender, juicy meat slow-cooked in savory pepperoncini and herb-infused broth. Sandwich lovers will savor this simple yet robust meal perfect for gatherings and easy weeknight dinners.
Ingredients
Scale
- 3 to 4 lbs (1.36 to 1.81 kg) boneless beef chuck roast
- 2 cups (473 ml) low-sodium beef broth
- 1 jar (16 oz or 454 g) sliced pepperoncini peppers, with juice
- 1 packet (0.7 oz or 19.8 g) Italian salad dressing mix
- 1 tsp Italian seasoning
- 12 hoagie rolls
- 12 slices provolone cheese
- Optional: spicy giardiniera or pickled vegetables for serving
Instructions
- Preparation: Trim chuck roast into uniform chunks, removing excess fat to enhance meat quality and cooking consistency.
- Seasoning: Layer meat in slow cooker, generously coating with Italian salad dressing mix, ensuring complete coverage for maximum flavor infusion.
- Liquid Base: Pour pepperoncini peppers and their tangy liquid over meat, complementing with beef broth to create a rich, aromatic braising environment.
- Slow Cooking: Secure lid and simmer on low temperature for 8-10 hours, allowing meat to become exceptionally tender and develop deep, complex flavors.
- Shredding: Remove meat from cooking liquid, using two forks to pull into delicate, succulent strands, then return to original braising liquid for enhanced moisture.
- Assembly: Preheat broiler and prepare hoagie rolls by splitting open, then strategically pile shredded beef using tongs for precise portioning.
- Finishing: Top each sandwich with provolone cheese, broiling 1-2 minutes until cheese melts and turns slightly golden, creating a crisp, appetizing surface.
- Serving: Optionally garnish with giardiniera or pickled vegetables for added zesty complexity, and serve immediately while maintaining optimal temperature and texture.
Notes
- Trim Fat Carefully: Remove excessive fat from chuck roast to prevent greasy texture and ensure lean, tender meat.
- Layer Meat Evenly: Spread meat chunks uniformly in slow cooker for consistent cooking and flavor absorption.
- Low and Slow Cooking: Maintain low temperature for 8-10 hours to break down tough muscle fibers and develop rich, deep flavors.
- Cheese Melting Technique: Watch broiler closely when melting provolone to avoid burning; aim for golden, bubbly finish.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg