Slow Cooker Italian Roast Beef (Printable View)
Tender Italian-style beef slow-cooked for 8 hours, served on crusty rolls with provolone and 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/sub rolls)
13 - 12 slices provolone cheese
14 - 1 cup jarred sliced pepperoncini
15 - 2 tbsp unsalted butter, softened (for toasting rolls, optional)
# How-To Steps:
01 - Scatter the thinly sliced onion and minced garlic across the bottom of the slow cooker, creating an even aromatic bed for the roast.
02 - Combine the kosher salt, black pepper, dried Italian seasoning, basil, and oregano. Rub the seasoning mixture evenly over all sides of the chuck roast, pressing gently to adhere.
03 - Place the seasoned chuck roast on top of the onion and garlic layer in the slow cooker.
04 - Pour the beef broth and pepperoncini juice over the roast. Sprinkle in the crushed red pepper flakes if using. The liquid should surround but not fully submerge the meat.
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 with minimal effort.
06 - Carefully remove the roast from the slow cooker and transfer to a large cutting board. Using two forks, shred the beef, discarding any large pieces of excess fat. Return the shredded meat to the slow cooker and toss thoroughly in the accumulated juices.
07 - If desired, spread softened butter on the cut sides of each sandwich roll. Place under the broiler cut-side up until golden and lightly crisped, about 1 to 2 minutes.
08 - Pile the shredded beef generously onto each toasted roll. Layer 2 slices of provolone cheese and a handful of sliced pepperoncini on top of each sandwich.
09 - For a finishing touch, place the assembled open-face sandwiches under the broiler for 1 to 2 minutes until the provolone is melted and bubbly. Serve immediately while warm.
# Expert Advice:
01 -
- The pepperoncini juice works like a secret tenderizer, breaking down the chuck roast into impossibly soft, juicy shreds without any effort on your part.
- You can prep everything in under fifteen minutes, leave for work, and come home to something that tastes like it came from a neighborhood sandwich shop.
02 -
- I once lifted the slow cooker lid at hour four just to check, and the roast needed an extra hour beyond the expected time, so trust the process and keep it covered.
- Reserving a ladle of the cooking juice for dipping transforms the sandwich from great to unforgettable, so do not discard that liquid gold.
03 -
- If your roast is not shredding easily after the full cook time, it simply needs more time, so cover it, be patient, and check every thirty minutes until the fork twists effortlessly.
- Straining the finished broth through a fine mesh sieve and skimming the fat from the surface gives you a clean, glossy au jus that tastes like it came from a professional kitchen.