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–+ servings
Slow Cooker Italian Beef Sandwiches

Mouthwatering Slow Cooker Italian Beef Sandwiches Made Easy

This Slow Cooker Italian Beef Sandwiches recipe promises maximum flavor with minimal effort, ideal for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Chuck Roast Provides rich, tender meat; optimal for slow cooking.
  • 1 packet Italian Dressing Mix Adds a blend of herbs and spices; substitute with homemade if desired.
  • 1 cup Pepperoncini Peppers Use whole peppers for texture; save some for post-cooking.
  • 1 cup Beef Broth Low-sodium broth can reduce saltiness.
For the Sandwich
  • 4 rolls Hoagie Rolls Toasting enhances flavor.
  • 8 slices Provolone Cheese Melts beautifully; feel free to swap for mozzarella.
  • 1 jar Giardiniera Adds flavor and texture; choose mild or hot.

Equipment

  • slow cooker
  • skillet
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat a splash of oil over medium-high heat. Sear the chuck roast for about 5 minutes on each side until browned.
  2. Pour in a small amount of beef broth while scraping up browned bits from the pan.
  3. Place the seared roast into the slow cooker. Sprinkle the Italian dressing mix and sliced pepperoncini over the top. Pour in the deglazed broth.
  4. Cover the slow cooker and set it on low for 8 hours.
  5. Once cooking is done, slice or shred the beef in the slow cooker. Toast hoagie rolls until golden. Scoop beef onto rolls and top with provolone.
  6. Optionally, serve with extra pepperoncini or giardiniera on the side.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months in an airtight container.

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