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CROCK POT ITALIAN BEEF SANDWICHES

by Sheryl S

TOTAL TIME: 10 hrs 20 mins | PREP TIME: 20 mins | COOK TIME: 10 hrs | SERVINGS: 6 large sandwiches (6-12 servings)

Mouthwatering Italian Beef Sandwiches that are bursting with flavors! Excellent for dinner and perfect for the holidays and parties.

INGREDIENTS

SANDWICHES:

12 thin slices of provolone cheese or 6 regular

1 16-ounce jar mild pepperoncini peppers/sliced pepper rings

6 hoagie rolls

Giardiniera. optional

jarred roasted red peppers – patted dry, optional

SLOW COOKER ITALIAN BEEF:

1 tbsp vegetable oil

3-5 pounds beef chuck roast, trimmed of excess fat

1 14.5-ounces can low sodium beef broth

3 tbsp dried minced onions

1/4 c. Worcestershire sauce

1/4 c. reduced-sodium soy sauce

1 tbsp beef bouillon

1/3 c. pepperoncini juice (from the pepperoncini jar listed above)

2 teaspoons EACH dried oregano, dried basil, dried parsley, garlic powder

1 c. Coke (Not diet)

1/2 teaspoon EACH salt, pepper, and dried thyme

HOW TO MAKE CROCK POT ITALIAN BEEF SANDWICHES

Step 1: In a large cast iron skillet, heat the vegetable oil over medium-high heat. To the hot oil, sear the meat on all sides using tongs until browned. Then, transfer the seared meat to a 6-quart or larger slow cooker. Add the rest of the ingredients and stir.

Step 2: Put the lid on and set to cook for 8 to 10 hours on low or 4 to 6 hours on high or until the roast is easily shredded using a fork.

Step 3: Shred the roast once tender and discard the excess fat. Cook for another 30 minutes on low.

Step 4: Prepare the oven. Preheat it to 400 degrees F.

Step 5: After splitting the rolls, lay them on a large baking tray, and cut the side up. Place in the preheated oven and toast for about 5 minutes.

Step 6: To drain the juices, place the meat in a colander over a bowl or use tongs. Then, pile the bottom side of the buns with the meat and top with your preferred toppings such as pepperoncini, roasted bell peppers, giardiniera, etc. Then, place the cheese on top. In half fold the cheese if using thinly sliced cheese and use two slices per hoagie. Or I slice per hoagie if using traditional slices. In half, cut each piece to fit the shape of the bun.

Step 7: Resume baking for another 5 to 10 minutes at 400 degrees or until the cheese has melted. Serve right away with the rest of the liquid for dipping. Enjoy!

NOTES:

CAN I SERVE THE SANDWICHES IN THE JUICE FOR DIPPING?

This is optional, but if you prefer to use the jus, make sure to separate the fat. To do this, pour the juices into a fat separator with a spout. Or use a freezer bag. Let the juices cool for a bit before pouring them into the freezer bag and allow the fat to separate to the top. Seal the bag and position it in the bowl, the bottom corner tip should be facing down like a spout. Snip a small cut in this corner and allow the liquid to flow through.

STORAGE:

In an airtight container, keep any leftovers and store them in the fridge for up to 5 days.

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CROCK POT ITALIAN BEEF SANDWICHES

Mouthwatering Italian Beef Sandwiches that are bursting with flavors! Excellent for dinner and perfect for the holidays and parties.
Prep Time 20 mins
Cook Time 10 hrs
Total Time 10 hrs 20 mins
Course Main Course
Cuisine Italian
Servings 12 people

Ingredients
  

  • SANDWICHES:
  • 12 thin slices of provolone cheese or 6 regular
  • 1 16- ounce jar mild pepperoncini peppers/sliced pepper rings
  • 6 hoagie rolls
  • Giardiniera. optional
  • jarred roasted red peppers - patted dry optional
  • SLOW COOKER ITALIAN BEEF:
  • 1 tbsp vegetable oil
  • 3-5 pounds beef chuck roast trimmed of excess fat
  • 1 14.5- ounces can low sodium beef broth
  • 3 tbsp dried minced onions
  • 1/4 c. Worcestershire sauce
  • 1/4 c. reduced-sodium soy sauce
  • 1 tbsp beef bouillon
  • 1/3 c. pepperoncini juice from the pepperoncini jar listed above
  • 2 teaspoons EACH dried oregano dried basil, dried parsley, garlic powder
  • 1 c. Coke Not diet
  • 1/2 teaspoon EACH salt pepper, and dried thyme

Instructions
 

  • In a large cast iron skillet, heat the vegetable oil over medium-high heat. To the hot oil, sear the meat on all sides using tongs until browned. Then, transfer the seared meat to a 6-quart or larger slow cooker. Add the rest of the ingredients and stir.
  • Put the lid on and set to cook for 8 to 10 hours on low or 4 to 6 hours on high or until the roast is easily shredded using a fork.
  • Shred the roast once tender and discard the excess fat. Cook for another 30 minutes on low.
  • Prepare the oven. Preheat it to 400 degrees F.
  • After splitting the rolls, lay them on a large baking tray, and cut the side up. Place in the preheated oven and toast for about 5 minutes.
  • To drain the juices, place the meat in a colander over a bowl or use tongs. Then, pile the bottom side of the buns with the meat and top with your preferred toppings such as pepperoncini, roasted bell peppers, giardiniera, etc. Then, place the cheese on top. In half fold the cheese if using thinly sliced cheese and use two slices per hoagie. Or I slice per hoagie if using traditional slices. In half, cut each piece to fit the shape of the bun.
  • Resume baking for another 5 to 10 minutes at 400 degrees or until the cheese has melted. Serve right away with the rest of the liquid for dipping. Enjoy!

Notes

CAN I SERVE THE SANDWICHES IN THE JUICE FOR DIPPING?
This is optional, but if you prefer to use the jus, make sure to separate the fat. To do this, pour the juices into a fat separator with a spout. Or use a freezer bag. Let the juices cool for a bit before pouring them into the freezer bag and allow the fat to separate to the top. Seal the bag and position it in the bowl, the bottom corner tip should be facing down like a spout. Snip a small cut in this corner and allow the liquid to flow through.
STORAGE:
In an airtight container, keep any leftovers and store them in the fridge for up to 5 days.

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