Crock Pot Italian Beef Sandwiches: A Tender Pull Pressure Cooker Delight
These Crock Pot Italian Beef Sandwiches feature tender slow-cooked chuck roast flavored with Italian seasoning and pepperoncini, piled high on toasted rolls and topped with spicy giardiniera.
Equipment
- 1 Skillet for searing roast
- 1 6 QT Slow Cooker
Ingredients
Main Ingredients
- 4 pounds chuck roast or rump roast
- 1 tablespoon vegetable oil
- 1 yellow onion sliced
- 1 packet Italian dressing mix 0.7 ounces
- 16 ounces sliced pepperoncini peppers with juice
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- 12 hoagie rolls or 24 slider rolls
- spicy giardiniera or pickled vegetables for serving
Instructions
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
- Place sliced onions in the bottom of the slow cooker. Add roast on top. Sprinkle Italian dressing mix and seasoning.
- Pour in beef broth and pepperoncini peppers along with their juice.
- Seal and cook on low for 9–10 hours or high for 5–6 hours until beef is very tender.
- Remove beef and shred using forks. Return shredded beef to the cooker and stir into the juices. Cook for another 20 minutes.
- Toast rolls if desired. Pile beef high on rolls and top with spicy giardiniera or pickled vegetables.
Notes
Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days or freeze with a bit of juice for 3 months. Reheat gently and toast rolls separately for best texture. Use leftovers in pasta or salads too!