Name: Crockpot Shredded Italian Beef Sandwiches
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: Italian-American
Ingredients: 3 lb boneless beef chuck roast, trimmed of excess fat and cut into 3–4 large chunks; 1 packet (0.7 oz) dry Italian salad dressing mix; 1 (16 oz) jar sliced pepperoncini peppers, with ½ cup juice reserved; 8 oz Chicago-style giardiniera, drained (plus extra for serving); 14.5 oz can beef broth (low-sodium preferred); 8 hoagie or Italian rolls; 8–12 slices provolone cheese; Optional: Softened butter for toasting buns

This classic Crockpot Shredded Italian Beef Sandwiches recipe features tender, juicy chuck roast slow-cooked with zesty Italian seasonings, tangy pepperoncini peppers, and savory broth until it shreds effortlessly. Pile the flavorful beef onto toasted buns with melted provolone and giardiniera for an irresistible, crowd-pleasing sandwich that’s perfect for game days, family dinners, or easy meal prep.

Why You’ll Love This Recipe

As an experienced chef, I adore this dish because it’s incredibly hands-off— just toss everything in the slow cooker and let low, slow magic transform a simple chuck roast into melt-in-your-mouth shredded beef bursting with bold Italian flavors.

The pepperoncini and giardiniera add the perfect tangy, spicy kick without overpowering, while the au jus keeps everything juicy. It’s versatile for feeding a crowd, makes amazing leftovers, requires minimal prep, and delivers that authentic Chicago-style Italian beef sandwich taste right at home with way less effort than traditional methods. Comfort food at its easiest and most delicious!

Yield: 8 sandwiches

Crockpot Shredded Italian Beef Sandwiches

Tender slow-cooked shredded beef with zesty Italian flavors, perfect for juicy sandwiches.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 15 minutes

Total Time 10 hours 30 minutes

Ingredients

3 lb boneless beef chuck roast, trimmed of excess fat and cut into 3–4 large chunks
1 packet (0.7 oz) dry Italian salad dressing mix
1 (16 oz) jar sliced pepperoncini peppers, with ½ cup juice reserved
8 oz Chicago-style giardiniera, drained (plus extra for serving)
14.5 oz can beef broth (low-sodium preferred)
8 hoagie or Italian rolls
8–12 slices provolone cheese
Optional: Softened butter for toasting buns

Instructions

Hey there, chef friend—start by giving your chuck roast a quick trim to remove any big fat chunks (leave some marbling for flavor!). Cut it into 3–4 big pieces so it cooks evenly and shreds like a dream.
Place those roast pieces right into your crockpot (6-quart or larger works best).
Sprinkle the entire packet of dry Italian dressing mix evenly over the top—like seasoning fairy dust!
Add the sliced pepperoncini peppers (stems removed if whole) and pour in about ½ cup of their tangy juice for that signature zing.
Toss in the drained giardiniera for crunchy, herby goodness, then pour the beef broth all around. Gently lift the meat so the liquid gets underneath—every bit soaks up flavor!
Pop the lid on, set your slow cooker to LOW, and walk away for 9–10 glorious hours. (High for 5–6 hours works in a pinch, but low gives the best tenderness.)
When the beef is fall-apart tender (it should shred with just a fork), carefully remove it to a cutting board or big bowl.
Shred the meat using two forks—pull it apart into juicy strands.
Return the shredded beef to the crockpot, stir it back into those amazing juices, and let it cook on low (or warm) for another 30–60 minutes so it drinks up every drop of flavor. Taste and add a pinch of salt/pepper if needed.
Time to build! Toast your buns lightly (butter them first for extra yum), pile on the hot shredded beef, top with melted provolone slices (broil 1–2 minutes to melt if you like), and finish with extra giardiniera or pepperoncini. Dip in the au jus and enjoy the magic!

Notes

This recipe shines with minimal intervention, but searing the roast first adds a caramelized depth if you have 10 extra minutes. Always use a good-quality chuck roast for the juiciest results. If your crowd loves heat, serve hot giardiniera on the side. The beef gets even better the next day as flavors meld—perfect for make-ahead meals!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 833Total Fat 46gSaturated Fat 18gUnsaturated Fat 28gCholesterol 195mgSodium 1588mgCarbohydrates 40gFiber 3gSugar 7gProtein 63g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Trim excess fat from the roast for cleaner flavor, but leave some marbling for tenderness.
For deeper flavor, sear the roast in a hot skillet before adding to the crockpot (optional but recommended).
Use low-sodium beef broth and dressing mix to control saltiness—taste and adjust seasonings at the end.
Cook on low for the best texture; high heat can make it tougher.
Shred the beef right in the pot with two forks, then let it soak in the juices for 30–60 extra minutes on warm for maximum flavor absorption.
Toast buns with butter or garlic butter under the broiler for extra crunch and to prevent sogginess.
Serve “dipped” by submerging the sandwich in extra au jus for that authentic wet Italian beef experience.
Always reserve some pepperoncini juice to add if the mixture seems too mild.

Ingredients Notes

Chuck roast is ideal here because its rich marbling breaks down beautifully during slow cooking, creating ultra-tender, flavorful shreds that soak up the seasonings. The dry Italian salad dressing mix (like Good Seasons) provides a convenient blend of herbs, garlic, and tangy notes—no need to measure individual spices.

Pepperoncini peppers bring mild heat and bright acidity, while their jar liquid adds essential tang; don’t skip a splash! Chicago-style giardiniera (pickled veggie relish with cauliflower, carrots, and olives in oil) delivers crunchy, spicy contrast—use mild or hot based on preference.

Beef broth forms the savory base for the au jus; low-sodium lets you control salt. Provolone cheese melts wonderfully over the hot beef, and sturdy hoagie or Italian rolls hold up to the juicy filling without falling apart.

Variations and Substitutions

For a milder version, use only pepperoncini (no giardiniera) or swap in banana peppers for sweetness.
Amp up spice with hot giardiniera, red pepper flakes, or pickled jalapeños mixed in.
No Italian dressing mix? Substitute 1–2 tbsp dried Italian seasoning + 1 tsp each garlic powder, onion powder, and a pinch of sugar/salt.
Try rump roast or bottom round for a leaner cut, though it may be slightly less tender—add extra broth if needed.
Make it gluten-free by choosing a GF Italian dressing mix and serving on GF buns.
For a different twist, add sliced onions or bell peppers to the pot for more veggies.
Vegetarian option: Use jackfruit or mushrooms, though flavor profile changes significantly.
Cheese swaps: Provolone is classic, but mozzarella, provolone-asiago blend, or sharp cheddar work well.
Serve over mashed potatoes, polenta, or in tacos for non-sandwich ideas.

Storage Options

Store shredded beef (with juices) in an airtight container in the fridge for up to 4–5 days. Reheat gently on the stovetop or in the microwave with extra juices to keep it moist. Freeze in portions (with au jus) for up to 3 months—thaw overnight in the fridge and reheat slowly. Buns and toppings are best fresh, but assembled sandwiches can be wrapped and refrigerated for 1–2 days (toast before eating to revive texture).