Italian beef sandwiches made in the crockpot are one of my favorite slow-cooker meals. I’ve loved this style of sandwich since trying my first one more than twenty years ago. While I’m not claiming this is an authentic Chicago-style Italian beef — I haven’t lived in Chicago and have only sampled versions bought outside the city — this recipe produces tender, flavorful beef with a rich au jus that comes very close to the sandwiches I crave. The roast is seasoned, seared to lock in flavor, then braised low and slow in the crockpot until it falls apart. When it’s ready, you pile the shredded beef onto toasted rolls, add gooey melted cheese and tangy giardiniera, and serve with plenty of the cooking juices for dipping.
This recipe is straightforward and forgiving. You’ll sear the roast briefly for added caramelized flavor, sauté onions and garlic in the same pan to capture every bit of flavor, then transfer everything to the crockpot with broth, peppers, and seasonings. After several hours of slow cooking the meat will shred easily. Finish the sandwiches by toasting your rolls under the broiler with butter and melted provolone or mozzarella, top with giardiniera, and serve with a small bowl of au jus for dipping. They’re filling and satisfying and pair nicely with fries, tater tots, or a simple salad.
How Do You Make Italian Beef Sandwiches in the Crockpot?
Begin by seasoning the roast with salt and pepper. I typically use a 3–5 lb chuck roast because it’s well-marbled and becomes very tender when slow-cooked, but rump roast or top round will also work if you prefer leaner cuts. The choice of roast is flexible — use whatever you have or prefer.
Heat 1–2 tablespoons of neutral oil in a skillet over medium-high heat and brown the roast on all sides. Searing isn’t required, but it adds caramelization and depth of flavor that noticeably improves the final result. After searing, transfer the roast to the crockpot.
In the same skillet, add one diced yellow onion and cook until softened, about five minutes. Add 6–7 minced garlic cloves and cook for another minute. Pour in 2 cups of unsalted beef broth and scrape the bottom of the pan to release any browned bits — that fond is full of flavor. Pour this mixture over the roast in the crockpot.
Combine the dried seasonings (see the Ingredients list below) and rub or sprinkle them over the roast. Add an 8 oz jar of banana pepper rings or pepperoncini, including the juice, into the crockpot. Cook on low for 8–10 hours or on high for 6–8 hours, until the beef shreds easily with a fork.
When the roast is tender, use two forks to shred the beef directly in the crockpot so it soaks up the juices. Taste and adjust seasoning if needed. The meat should be moist and richly flavored from the broth, onion, garlic, peppers and seasonings.
Choose sturdy rolls that will stand up to the juicy beef without falling apart. Hoagie rolls, sub rolls, or ciabatta are ideal. Spread butter on both cut sides and broil for about three minutes until lightly toasted. Add two slices of provolone or mozzarella to each roll and return to the broiler until the cheese melts and begins to brown slightly.
Pile a generous portion of shredded beef onto each toasted roll, top with giardiniera (highly recommended for brightness and heat), and serve with a small bowl of the au jus for dipping. The combination of melted cheese, tangy peppers, and savory beef is what makes these sandwiches so addictive.
Lastly
Finish each sandwich with a spoonful of giardiniera on top and serve immediately with plenty of the warm au jus for dipping. These sandwiches are best enjoyed hot when the cheese is melty, the bread is crisp, and the beef is juicy.
What to serve with Italian Beef Sandwiches in the Crockpot
These sandwiches are hearty and filling. Simple sides like fries, tater tots, onion rings, coleslaw, or a crisp green salad are perfect accompaniments. For a game-day meal, serve with a bowl of pickles and extra giardiniera for guests to customize their sandwiches.
Italian Beef Sandwiches in the Crockpot
Ingredients
- 3–5 lbs chuck roast (rump or top round may be used)
- Salt and pepper to season the roast
- 1–2 tbs vegetable oil for searing
- 1 yellow onion, diced
- 6–7 garlic cloves, minced
- 2 cups unsalted beef broth
- 8 oz jar banana pepper rings or pepperoncini, with juice
- 6–12 rolls such as hoagie or sub rolls
- 4–6 tbs butter for toasting the bread
- 12–24 slices provolone (or sliced mozzarella)
- 1 jar giardiniera, optional but recommended
Seasonings
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
Instructions
- Season the roast with salt and pepper.
- Heat oil in a skillet over medium heat and brown the roast on all sides. Transfer the roast to the crockpot.
- In the same skillet, sauté the diced onion about five minutes, add the garlic and cook another minute. Pour in the beef broth and scrape up the browned bits from the pan.
- Mix the dried seasonings and sprinkle them over the roast. Pour the onion, garlic and broth mixture into the crockpot, add the banana peppers with their juice, and cook on low for 8–10 hours or high for 6–8 hours, until very tender.
- Use two forks to shred the beef in the crockpot and let it sit in the juices so it remains moist.
- Preheat the broiler. Butter both sides of each roll and toast under the broiler until lightly golden, about 3 minutes.
- Place 2 slices of provolone or mozzarella on each toasted roll and return to the broiler until the cheese melts and browns slightly.
- Assemble the sandwiches with shredded beef and giardiniera, spoon some au jus into a small bowl for dipping, and serve immediately.
Notes
Slow cooker temperatures and cooking times vary. The best indicator of doneness is that the roast should shred easily with a fork at its thickest point. If your cooker runs hot, check earlier; if it runs cool, it may need more time. Leaving the shredded beef in the cooking juices helps it stay moist and flavorful.
-
Smoked Turkey and Andouille Red Beans and Rice -
One Pan Cajun Salmon Pasta
-
Loaded Hash Brown and Sausage Gravy Casserole
-
Creamy Garlic and Herb Spaghetti
-
Italian Grinder Bean Salad
