This is one of those no-fuss meals that makes your house smell amazing all day. You toss everything in the crockpot, let it do its thing, and by dinner, you’ve got juicy, flavorful Italian beef ready to pile high onto crusty sandwich rolls.
It’s perfect for busy days or when you want something cozy and satisfying without a lot of work. I’ve made this one more times than I can count—it always hits the spot.
Why I Love This Recipe
This recipe is one of my go-to comfort meals. It’s simple, hearty, and feels like something you’d get from a neighborhood Italian deli—but made right at home with barely any effort.
I’ve made it for casual dinners, game days, and even family get-togethers, and it’s always the first thing to disappear. The smell alone while it’s cooking is enough to make you hungry hours before it’s ready.
- Everything goes in one pot—no mess, no stress
- The beef turns out super tender and full of flavor every single time
- The pepperoncinis add just the right tang without being spicy
- It makes enough to feed a crowd or save for leftovers
- Tastes even better the next day (if there’s any left)
It’s one of those recipes that feels fancy but couldn’t be easier. Just set it, forget it, and enjoy the sandwich of your dreams.
What You’ll Need
- 3–4 lb chuck roast (boneless)
- 1 packet Italian dressing seasoning mix (0.7 oz)
- 1 cup low-sodium beef broth
- 1 (16 oz) jar pepperoncini peppers, with juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 6 hoagie rolls or crusty sandwich buns
- 6 slices provolone cheese
Pro Tips
- Sear the beef first if you have time—it adds even more flavor.
- Use the whole jar of pepperoncinis, juice and all. It’s not too spicy, promise.
- Shred the beef right in the crockpot to keep it juicy.
- Toast the rolls slightly so they don’t get soggy.
- Add cheese last so it melts perfectly when the hot beef hits it.
Tools You’ll Need
- Slow cooker (crockpot)
- Tongs
- Measuring cups and spoons
- Serrated knife (for slicing rolls)
- Forks (for shredding meat)
- Small bowls (for spices)
Substitutions and Variations
- Swap provolone for mozzarella or Swiss
- Use banana peppers instead of pepperoncinis
- Try it with chicken breast instead of beef for a lighter version
- Add sautéed onions or roasted red peppers to the sandwich
Make Ahead Tips
You can cook the beef a day ahead and store it in the fridge. Just reheat in the slow cooker or on the stove before serving. Even better the next day.
How to Make Crockpot Italian Roast Beef Sandwiches
Step 1: Add the chuck roast to the crockpot
Place the 3–4 lb boneless chuck roast directly into the bottom of your slow cooker.
Step 2: Add the seasonings and broth
Sprinkle 1 packet of Italian dressing seasoning mix, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp black pepper evenly over the roast. Pour 1 cup of low-sodium beef broth over the top.
Step 3: Add the pepperoncinis and juice
Pour the entire 16 oz jar of pepperoncini peppers, including the juice, over and around the roast. Tuck some peppers under the meat if needed.
Step 4: Cover and cook
Put the lid on and cook on LOW for 8 hours, or HIGH for 4–5 hours, until the beef shreds easily.
Step 5: Shred the beef
Once done, remove the roast and shred it using two forks. Return the shredded beef back into the crockpot to soak up the juices.
Step 6: Assemble the sandwiches
Slice open 6 hoagie rolls. Pile the hot shredded beef and peppers onto each roll. Top with a slice of provolone cheese. Serve warm.
Leftovers and Storage
Store leftover beef (with juices) in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop. Freezes great too—just let it cool and store in a freezer-safe container for up to 3 months.
Servings and Time
Makes: 6 sandwiches
Cook Time: 8 hours on LOW or 4–5 hours on HIGH
Prep Time: 10 minutes
Total Time: About 8–9 hours
Macros per sandwich (with cheese and roll):
Calories: ~520
Protein: 37g
Carbs: 28g
Fat: 28g
Why This Recipe Works (Quick Science)
The acid in the pepperoncini juice helps tenderize the beef while it slow-cooks. The chuck roast has lots of marbling, so when it breaks down over low heat, it stays juicy and rich. The Italian seasoning adds a ton of flavor without needing extra ingredients, and soaking the shredded meat back into the juices helps every bite stay moist.
Common Mistakes
- Not using enough liquid: You need the broth and pepper juice to keep the beef moist.
- Overcooking on high heat: Go low and slow for the best texture.
- Skipping the cheese: It brings everything together—don’t skip it!
- Serving on soft bread: Use sturdy rolls so they don’t fall apart.
What to Serve With
- Garlic parmesan fries
- Simple Caesar salad
- Roasted broccoli
- Chips and pickles
- Italian pasta salad
FAQ
Can I use a different cut of beef?
Yes, but chuck roast is best. Brisket or rump roast will work, but they may be less tender.
Is this spicy?
Nope! Pepperoncinis are tangy and mild. You can use fewer if you’re worried, though.
Can I make it in the oven instead of a crockpot?
Yes, cover tightly in a Dutch oven and bake at 300°F for about 3–4 hours.
Can I make it ahead?
Absolutely. It tastes even better the next day after the flavors sit.
What if I don’t have Italian seasoning mix?
Use 1 tsp each of dried oregano, basil, parsley, garlic powder, and onion powder.