These Easy Crockpot Italian Beef Sandwiches are a guaranteed crowd-pleaser! Tender, flavorful Italian beef simmers low and slow in a rich, savory broth, then is piled high on toasted hoagie rolls with your favorite toppings. These sandwiches are the ultimate comfort food, perfect for game days, potlucks, or a simple weeknight dinner.
Imagine biting into a warm, overflowing sandwich with perfectly seasoned, juicy Italian beef.
Recipe Details
- Flavor Profile: Savory, rich, and slightly tangy, with the bold flavors of Italian herbs and spices.
- Textures: Tender, fall-apart beef with a soft, yet sturdy roll.
- Total Time: 4–6 hours of cooking time for the beef, plus some prep time.
- Difficulty: Easy. This recipe is mostly hands-off, making it perfect for busy days.
What You’ll Need
To make these delicious Italian beef sandwiches, you’ll need a few key components: tender beef, flavorful Italian seasonings, a savory broth, and sturdy hoagie rolls. You’ll also want to have your favorite toppings on hand!
Ingredient Notes
- Beef Roast – The recipe calls for a chuck roast, which becomes incredibly tender when slow-cooked.
- Italian Seasoning – This blend of herbs adds depth and complexity to the beef.
- Beef Broth – Use low-sodium beef broth to control the saltiness of the dish.
- Pepperoncini – These tangy peppers add a delightful zing and traditional flavor.
- Hoagie Rolls – Choose sturdy rolls that can hold up to the juicy filling.
Add-ins and Substitutions
- Spicy Kick: Add a pinch or two of red pepper flakes to the crockpot for a bit of heat.
- Vegetable Boost: Toss in sliced bell peppers or onions during the last hour of cooking for added flavor and nutrients.
- Cheese Please: Melt your favorite cheese over the beef on the rolls for added richness and flavor.
How to Make Easy Crockpot Italian Beef Sandwiches
The beauty of this recipe is its simplicity! Just a few steps and your crockpot does most of the work to create these amazing sandwiches.
Instructions:
- Place the chuck roast in the slow cooker.
- Pour the beef broth over the roast.
- Add the Italian seasoning, pepperoncini, and their juice to the slow cooker.
- Cover and cook on low for 6 hours, or on high for 4 hours, or until the beef is pull-apart tender.
- Once the beef is cooked, remove it from the slow cooker and shred it with two forks.
- Return the shredded beef to the slow cooker and stir to combine it with the cooking liquid.
- Toast the hoagie rolls if desired. This is the perfect time to toast those rolls so they’re ready to fill!
- Pile the shredded beef onto the toasted rolls and add your choice of toppings!
Pro Tip: Don’t skip the step of shredding the beef! It’s an important step for creating those tender, falling-apart sandwiches.
Recipe Tips
- Trim Excess Fat: While some fat adds flavor, trimming any large pieces of fat from the roast before cooking will prevent your sandwiches from becoming overly greasy.
- Don’t Overcook: Overcooked beef will become dry. Start checking for tenderness at the 4-hour mark if cooking on high, or 6 hours on low.
- Shred While Warm: The beef is easiest to shred while it’s still warm and has been resting for a few minutes.
- Soak Up the Juices: Don’t throw away that flavorful cooking liquid! The liquid is great to moisten the beef or even dip the sandwiches in for extra flavor!
FAQs
- Can I make this recipe in a pressure cooker?
While I do not recommend making this recipe in a pressure cooker, it may be possible with adjustments made to cooking times. I recommend following the slow cooker method outlined in this recipe. - Can I use a different cut of beef?
A chuck roast is ideal, but other cuts like a brisket or round roast would work, too. However, cooking times may vary. - How can I store leftovers?
Store leftover beef and broth in an airtight container in the refrigerator for up to 3–4 days. - Can I freeze this recipe?
Yes, you can freeze the cooked beef and broth. Allow it to cool completely, then store it in a freezer-safe bag or container for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
- Classic Toppings: Think provolone or mozzarella cheese, giardiniera, onions, lettuce, and tomatoes.
- Side Salads: Serve with a simple green salad with Italian dressing, or a creamy coleslaw.
- Hearty Sides: Crispy potato wedges, french fries, or onion rings would be delicious.
- Soup Pairing: A cup of tomato soup or minestrone goes perfectly with these sandwiches.
Make This Recipe in Advance
The Italian beef can be made a day or two in advance. Store the cooked, shredded beef in the refrigerator, then reheat it gently with some of the broth before assembling the sandwiches. You may also freeze portions of the cooked beef in an airtight container for easy future meals!
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Easy Crockpot Italian Beef Sandwiches
- Total Time: 4-10 hours
- Yield: 8 servings 1x
Description
These Easy Crockpot Italian Beef Sandwiches are a guaranteed crowd-pleaser! Tender, flavorful Italian beef simmers low and slow in a rich, savory broth, then is piled high on toasted hoagie rolls with your favorite toppings. These sandwiches are the ultimate comfort food, perfect for game days, potlucks, or a simple weeknight dinner.
Ingredients
3 cups boiling water
5 cubes of beef bouillon
1 tablespoon Worcestershire Sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried basil
1 teaspoon crushed red pepper, to taste
1/8 teaspoon ground thyme
3 pounds boneless beef chuck roast, 1 3-pound roast, trimmed of most fat
Sandwich Fixin’s
8 hoagie rolls
16 slices provolone cheese
16 ounces roasted red peppers, 1 16-ounce jar, sliced
16 ounces mild sliced pepper rings, 1 16-ounce jar
Instructions
Set your 6-quart slow cooker to high. Pour in boiling water, beef bouillon, and Worcestershire. In a small bowl, mix the seasonings. Sprinkle this over the broth, then whisk to combine. Add the roast, turning to coat. Cook on high for 4 hours or low for 8-10. Shred the beef with forks and stir. Cook for another hour. (Do not drain.)
To serve: Slice rolls, toast lightly in the oven. Fill with beef, top with cheese, and broil until melted. Add red pepper slices and pepper rings. Enjoy!
Notes
Trim Excess Fat: While some fat adds flavor, trimming any large pieces of fat from the roast before cooking will prevent your sandwiches from becoming overly greasy.
Don’t Overcook: Overcooked beef will become dry. Start checking for tenderness at the 4-hour mark if cooking on high, or 6 hours on low.
Shred While Warm: The beef is easiest to shred while it’s still warm and has been resting for a few minutes.
Soak Up the Juices: Don’t throw away that flavorful cooking liquid! The liquid is great to moisten the beef or even dip the sandwiches in for extra flavor!
- Cook Time: 4-10 hours
- Category: Sandwiches
- Cuisine: Italian-American
