Crock Pot Italian Beef Sandwiches - Iowa Girl Eats

By Sandybehr

Ingredients

• 3 lb chuck roast, trimmed of visible fat and cut into large hunks
• 1 envelope Good Seasons Zesty Italian salad dressing mix
• 8 oz pepperoncini pepper slices + splash of juice (plus extra for serving)
• 8 oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
• 14.5oz can beef broth
• provolone cheese slices
• hoagie buns

Details

Servings 6
Adapted from iowagirleats.com

Preparation

Step 1

Chuck roast is slow cooked for 10 hours in a mixture of hot pepperoncini peppers, Giardiniera (an

tasting Chicago-style Italian beef sandwich topper – say that 5 times fast!) Italian salad dressing mix, and beef broth, then shredded and served on a chewy hoagie bun with melted provolone cheese. Crazy (CRAZY) good, and made with just 5 ingredients!

then cut the roast into seven or eight big hunks and place ’em in the bottom of a 5.5-6 quart slow cooker.

Good Seasons Zesty Italian Salad Dressing Mix.

I like this pre-packaged mix because I recognize all the ingredients.

Now add

it’s packed in oil though, which would add unnecessary fat to the dish, I scooped out the mix with a fork and let it drain away. You can get Giardiniera that’s packed in vinegar, but I found this style to be a real treat.

Finally, add a can of

then place a lid on top of the crock pot and let it cook on low for 9 hours, or until the beef can be easily shredded with a fork. Beef needs the low and slow action, vs cooking it on high, to make sure the meat gets very tender.

Once the roast can be easily shredded with a fork, shred then slip back into the slow cooker to cook in the juices for 1 more hour on low. Scoop the meat onto hoagie buns then slap a slice of provolone on top to melt from the heat of the beef. Serve with extra pepperoncini peppers and Giardiniera, and you’re golden!

serves 6

3lb chuck roast, trimmed of visible fat and cut into large hunks

1 envelope Good Seasons Zesty Italian salad dressing mix

8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)

Directions

Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.

Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

This is absolutely one of my favorite crock pot recipes to date. Could not have been easier to make, and the flavors from the pickled veggies and hot pepper rings really made the beef sing. Let’s not forget that chewy hoagie bun either, which soaks up all the yummy juices. So good. Hope you’ll give it a try sometime!

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Welcome to Iowa Girl Eats! My name is Kristin and I’ve lived in Iowa and around the Midwest for nearly my entire life. While it may get a boring rap, Iowa is a wonderful place to live and raise a family. Fresh food is abundant which helps us to eat well, and the cost of living is low which allows us to travel far.

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