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Shredded beef roast with sliced carrots and pepperoncini peppers in a slow cooker, with serving utensils and a bowl of extra peppers nearby.

Slow Cooker Beef Dip Sandwiches (Italian)

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Chicago-style slow cooker Italian beef dip sandwiches. Easy, dump and go, no searing, no seasoning packet. Tender, juicy beef every time!
Course dinner, Main Course
Cuisine American, Italian
Diet Gluten Free, Low Lactose
Keyword beef, comfort food, italian beef dip sandwiches, sandwiches, Slow Cooker, slow cooker beef sandwiches
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 servings
Calories 428

Equipment

Ingredients

For the Italian Seasoning

  • 1 ½ teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • 2 teaspoons no-salt-added Italian seasoning

For the Italian Beef

  • 3 pounds chuck roast, trimmed of large pieces of fat then cut into large 3-inch pieces
  • 1 medium onion, thinly sliced into half-moons
  • ¼ cup pepperoncini pepper rings, plus ¼ cup of the brine (juice) from the jar
  • cup low-sodium beef broth

For Serving

  • Hoagie-style sandwich rolls, provolone, and Chicago-style mild giardiniera

Instructions

  • Season the Meat: In a small bowl, mix together the salt, sugar, granulated garlic, onion powder, and Italian seasoning. Sprinkle evenly over the beef until evenly coated.
  • Cook the Meat: To the base of a 6-quart slow cooker, add the onion, pepperoncini pepper rings and brine, and beef broth, stirring to combine.
  • Nestle in the seasoned beef, spooning some of the pepperoncini/onion/broth mixture on top. Place a lid on top then cook on low for 8-9 hours, or high for 6-7 hours, or until meat is very tender and shreds easily with a fork.
  • Shred the Beef: Carefully remove the beef to a cutting board. Shred with two forks, then add back to the slow cooker and stir with the juices.
  • If the meat is tough or not shredding, it means it hasn't cooked long enough. Continue to add time until it is fall-aprat-tender.
  • Serve: If making sandwiches, top toasted hoagie rolls with the beef, sliced provolone (run quickly under the broiler for extra melty cheese, or let the heat from the meat melt it slightly), and a healthy serving of Chicago-style mild giardiniera.
  • Strain the cooking liquid and serve on the side for dipping.

Notes

  • Serving: This beef is also fantastic in bowls over mashed potatoes or polenta.
  • Giardiniera: I tested with and without the Chicago style giardiniera and, the briny crunch cuts through the richness of the beef in a way that really makes the sandwich sing.

Nutrition

Serving: 1 (of 6) | Calories: 428kcal | Carbohydrates: 4g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 156mg | Sodium: 817mg | Potassium: 827mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 5mg
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