Italian Roast Beef Sandwiches (Print Version)
Tender slow-cooked beef piled on crusty rolls with melted provolone and zesty pepperoncini.
# 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)
# Step-by-Step Guide:
01 - Arrange the thinly sliced onion and minced garlic evenly across the bottom of the slow cooker.
02 - Rub the chuck roast on all sides with kosher salt, black pepper, dried Italian seasoning, basil, and oregano until evenly coated.
03 - Place the seasoned chuck 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 crushed red pepper flakes over the top if additional heat is desired.
05 - Cover the slow cooker 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 - Remove the roast from the slow cooker and shred the meat using two forks, discarding any excess fat. Return the shredded beef to the juices in the slow cooker and stir to combine.
07 - If desired, spread softened butter on the cut sides of the sandwich rolls and toast under the broiler until golden brown.
08 - Pile the shredded beef generously onto each roll. Top with provolone cheese slices and jarred sliced pepperoncini.
09 - Place the assembled sandwiches under the broiler for 1 to 2 minutes until the cheese is melted and bubbly. Serve warm.
# Expert Suggestions:
01 -
- The pepperoncini juice does something almost magical to the beef, giving it a tangy brightness you cannot replicate any other way.
- It practically cooks itself while you go about your day, and the payoff is a sandwich that rivals any deli or pub version you have ever paid good money for.
02 -
- Resist the urge to lift the slow cooker lid during cooking. Every peek releases trapped heat and moisture, and it can add thirty minutes or more to your total cook time.
- The beef will look tough and unpromising around hour five but trust the process. That final hour is when the collagen breaks down and everything transforms.
03 -
- Season the roast the night before and let it sit uncovered in the fridge. The salt penetrates deeper and the surface dries out slightly, which improves the overall flavor dramatically.
- Save every drop of leftover cooking liquid. It freezes beautifully and makes an incredible base for French onion soup or a quick beef stroganoff later in the week.