Ingredients
Beef and Seasonings
- 3 lbs chuck roast, trim off excess fat
- Kosher salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
Vegetables and Broth
- 14.5 ounces beef broth (1 can)
- 8 ounces sliced pepperoncini
- 1/3 cup liquid from pepperoncini jar
- 1/2 yellow onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 cloves garlic, minced
Serving
- Hoagie buns or rolls, for serving
- Softened butter, for buttering buns or rolls
- Provolone cheese slices, for serving
- 8 ounces giardiniera, mild or spicy, optional, for serving
Instructions
- Season the Beef: Generously season the chuck roast with kosher salt and black pepper on all sides to enhance flavor.
- Sear the Meat: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the chuck roast on all sides until golden brown, about 3-4 minutes per side. This step locks in juices and adds depth of flavor. Transfer the meat to the slow cooker.
- Prepare Herb Mixture: In a small bowl, combine dried basil, oregano, parsley, thyme, onion powder, and crushed red pepper flakes. Sprinkle this mixture evenly over the beef in the slow cooker.
- Add Liquids and Vegetables: Pour in the beef broth, add sliced pepperoncini and their liquid, thinly sliced yellow onion and red bell pepper, and minced garlic. Stir lightly to combine flavors without disrupting the beef seasoning.
- Slow Cook the Beef: Cover the slow cooker with the lid and cook on LOW for 8 hours or HIGH for 3 to 4 hours, until the beef is tender and easily shreds with a fork.
- Shred the Beef: Remove the cooked chuck roast from the slow cooker and shred it thoroughly using two forks. Return the shredded beef to the slow cooker and mix it with the cooking juices, onion, peppers, and pepperoncini for maximum flavor.
- Toast the Buns: Preheat your oven broiler. Slice the hoagie buns or rolls in half and spread softened butter on the cut sides. Arrange them butter side up on a baking sheet and broil until lightly toasted and golden brown—watch closely as this happens quickly.
- Assemble the Sandwiches: Using a slotted spoon, drain some of the liquid from the shredded beef mixture to prevent soggy sandwiches. Pile the beef generously on the toasted buns. Add provolone cheese slices on top; the heat from the beef will melt the cheese. Optionally, place the assembled sandwiches back under the broiler for a few seconds to fully melt the cheese.
- Add Final Toppings and Serve: Top the sandwiches with giardiniera if desired. Serve the Italian beef sandwiches immediately for best taste and texture.
Notes
- To prevent soggy sandwiches, drain excess liquid from the beef before assembling.
- The giardiniera adds a spicy, tangy crunch but is optional based on preference.
- Leftover beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- For extra flavor, soak the hoagie buns in some of the cooking juices before toasting.
- If a slow cooker is not available, this recipe can be adapted for oven braising at 300°F for 3-4 hours.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker low) or 3.5 hours (slow cooker high)
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: Italian-American
