Slow Cooker Italian Roast Beef (Printable version)
Tender slow-cooked beef with Italian herbs and pepperoncini, piled on crusty rolls with melted provolone cheese for a hearty, satisfying meal.
# What you'll need:
→ Meats
01 - 3 lbs boneless beef chuck roast
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 4 cloves garlic, minced
→ Liquids
04 - 1 cup beef broth
05 - 1/2 cup jarred pepperoncini juice (from the pepper jar)
→ Spices and Seasonings
06 - 2 tsp dried Italian seasoning
07 - 1 tsp dried basil
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional, for heat)
10 - 1 tsp kosher salt
11 - 1/2 tsp ground black pepper
→ Sandwich Assembly
12 - 6 crusty Italian sandwich rolls (hoagie or sub rolls)
13 - 12 slices provolone cheese
14 - 1 cup jarred sliced pepperoncini
15 - 2 tbsp unsalted butter, softened (optional, for toasting rolls)
# Directions:
01 - Arrange the thinly sliced onion and minced garlic in an even layer across the bottom of the slow cooker.
02 - Generously coat the chuck roast on all sides with kosher salt, black pepper, dried Italian seasoning, basil, and oregano, pressing the spices into the meat.
03 - Place the seasoned roast on top of the onion and garlic bed in the slow cooker.
04 - Pour the beef broth and pepperoncini juice over the roast. Sprinkle in the crushed red pepper flakes if using.
05 - Cover and cook on LOW for 8 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender and shreds apart effortlessly.
06 - Transfer the roast to a cutting board. Using two forks, pull the beef apart into shreds, discarding any large pieces of excess fat. Return the shredded meat to the slow cooker and toss to absorb the juices.
07 - Optionally, spread softened butter on the cut sides of each roll and toast them under the broiler until golden and crisp.
08 - Mound the shredded beef generously onto each roll. Layer two slices of provolone cheese on top and scatter with sliced pepperoncini.
09 - For a melty finish, place the open-faced sandwiches under the broiler for 1 to 2 minutes until the cheese is bubbling. Serve immediately while warm.
# Expert Tips:
01 -
- The pepperoncini juice does something almost magical to the beef, giving it a tangy depth that tastes like you spent far more effort than you did.
- It is genuinely impossible to mess up as long as you give it enough time and walk away.
02 -
- Opening the slow cooker lid repeatedly adds about 15 to 20 minutes of cook time each time, so trust the process and leave it alone.
- The beef will look tough and unpromising around hour five but suddenly transforms, patience is the real ingredient here.
03 -
- Slice the onions paper thin because thick rings will not melt down during cooking and you want that sweet jammy texture.
- Use the pepperoncini juice from the same jar you take the peppers from so the flavors match perfectly.