Prep Time: 20 mins | Cook Time: 10 hrs | Servings: 6 large sandwiches (6-12 servings)
My forever love! Intensely juicy and seeping with flavour, this mouthwatering Crockpot Italian Beef Sandwich sure is a pleases. Add your fave toppings and savour every bite!
INGREDIENTS
Sandwiches:
6 hoagie rolls
12 thin slices provolone cheese or 6 regular
1 16 ounces jar mild pepperoncini peppers/sliced pepper rings
jarred roasted red peppers patted dry optional
Giardiniera, optional
Slow Cooker Italian Beef:
3-5 pounds beef chuck roast trimmed of excess fat
1 tbsp Vegetable oil
1 14.5 ounces can low sodium beef broth
1 c. Coke (Not diet)
1/4 c. Worcestershire sauce
1/4 c. reduced-sodium soy sauce
3 tbsp dried minced onions
1 tbsp beef bouillon
2 teaspoons EACH dried oregano, dried basil, dried parsley, garlic powder
1/2 teaspoon EACH salt, pepper, dried thyme
1/3 c. pepperoncini juice (from pepperoncini jar listed above)
How to make Crock Pot Italian Beef Sandwiches
Step 1: In a large cast-iron skillet, heat the vegetable oil over medium-high heat.
Step 2: Once the oil is hot, sear the meat on both sides until brown. Then, transfer into a 6 quart or large slow cooker. Add in the rest of the ingredients and stir. Cover and set the slow cooker on low. Cook for 8 to 10 minutes. Or on high for 4 to 5 hours until the meat easily shreds with a fork.
Step 3: Shred the roast using 2 forks and discard the excess fat. Cook for another 30 minutes on low until the roast absorbs some of the juices.
Step 4: In the meantime, ready the oven. Preheat it to 400 degrees.
Step 5: Split, then lay the rolls on a large baking tray cut side up. Place inside the preheated oven to toast the buns. This will take about 5 minutes.
Step 6: Pile the bottom side of the buns with meat using tongs. Alternately, you can place the meat in a colander over a bowl to drain the juices. Top the meat with toppings such as pepperoncini, roasted bell peppers, giardiniera, and cheese. Make sure that the cheese is sliced thinly. Now, fold the other half of the roll over the toppings.
Step 7: Place the hoagies back to the baking tray, the top and bottom cut side up. Bake for about 5 to 10 minutes at 400 degrees until the cheese has completely melted.
Step 8: Enjoy immediately with the rest of the liquid as a dip.
Notes:
1. Serve the jus (juice) as a dipping if desired. Make sure to separate the fat from the juice.
2. To store: Place the cooked Italian beef in an airtight container and the fridge for up to 5 days.
3. To make this dish ahead, cook the beef, do not shred, and allow it to cool. Store in the fridge for up to 24 hours. When ready to serve, skim off all the hardened fat, reheat in the slow cooker for an hour or two on low, shred, then make the sandwich.
4. To reheat, make sure to save some of the slow cooker liquid so the beef will prevent it from drying out.
Crockpot: In your crockpot, add some of the jus and heat for an hour and two on low.
Stove: Into a dutch oven, transfer the Italian beef along with some of the jus. Heat while stirring occasionally over medium heat until heated through.
Microwave: In a microwave-safe dish, place smaller servings of the Italian beef with some of the jus. Microwave for about 60 seconds, covered with a microwave-safe lid or paper towel. Stir and if needed, microwave for second intervals.
5. In an airtight container, transfer the Italian beef. Or place in a heavy-duty freezer bag along with some of the juices. To prevent freezer burn, squeeze out the excess air and store it in the freezer for up to 3 months. Thaw the beef in the fridge overnight once ready to serve, then reheat in the slow cooker, microwave, or stove.
Ingredients
- Sandwiches:
- 6 hoagie rolls
- 12 thin slices provolone cheese or 6 regular
- 1 16 ounces jar mild pepperoncini peppers/sliced pepper rings
- jarred roasted red peppers patted dry optional
- Giardiniera, optional
- Slow Cooker Italian Beef:
- 3-5 pounds beef chuck roast trimmed of excess fat
- 1 tbsp Vegetable oil
- 1 14.5 ounces can low sodium beef broth
- 1 c. Coke (Not diet)
- 1/4 c. Worcestershire sauce
- 1/4 c. reduced-sodium soy sauce
- 3 tbsp dried minced onions
- 1 tbsp beef bouillon
- 2 teaspoons EACH dried oregano, dried basil, dried parsley, garlic powder
- 1/2 teaspoon EACH salt, pepper, dried thyme
- 1/3 c. pepperoncini juice (from pepperoncini jar listed above)
Instructions
Step 1: In a large cast-iron skillet, heat the vegetable oil over medium-high heat.
Step 2: Once the oil is hot, sear the meat on both sides until brown. Then, transfer into a 6 quart or large slow cooker. Add in the rest of the ingredients and stir. Cover and set the slow cooker on low. Cook for 8 to 10 minutes. Or on high for 4 to 5 hours until the meat easily shreds with a fork.
Step 3: Shred the roast using 2 forks and discard the excess fat. Cook for another 30 minutes on low until the roast absorbs some of the juices.
Step 4: In the meantime, ready the oven. Preheat it to 400 degrees.
Step 5: Split, then lay the rolls on a large baking tray cut side up. Place inside the preheated oven to toast the buns. This will take about 5 minutes.
Step 6: Pile the bottom side of the buns with meat using tongs. Alternately, you can place the meat in a colander over a bowl to drain the juices. Top the meat with toppings such as pepperoncini, roasted bell peppers, giardiniera, and cheese. Make sure that the cheese is sliced thinly. Now, fold the other half of the roll over the toppings.
Step 7: Place the hoagies back to the baking tray, the top and bottom cut side up. Bake for about 5 to 10 minutes at 400 degrees until the cheese has completely melted.
Step 8: Enjoy immediately with the rest of the liquid as a dip.
Notes:
1. Serve the jus (juice) as a dipping if desired. Make sure to separate the fat from the juice.
2. To store: Place the cooked Italian beef in an airtight container and the fridge for up to 5 days.
3. To make this dish ahead, cook the beef, do not shred, and allow it to cool. Store in the fridge for up to 24 hours. When ready to serve, skim off all the hardened fat, reheat in the slow cooker for an hour or two on low, shred, then make the sandwich.
4. To reheat, make sure to save some of the slow cooker liquid so the beef will prevent it from drying out.
Crockpot: In your crockpot, add some of the jus and heat for an hour and two on low.
Stove: Into a dutch oven, transfer the Italian beef along with some of the jus. Heat while stirring occasionally over medium heat until heated through.
Microwave: In a microwave-safe dish, place smaller servings of the Italian beef with some of the jus. Microwave for about 60 seconds, covered with a microwave-safe lid or paper towel. Stir and if needed, microwave for second intervals.
5. In an airtight container, transfer the Italian beef. Or place in a heavy-duty freezer bag along with some of the juices. To prevent freezer burn, squeeze out the excess air and store it in the freezer for up to 3 months. Thaw the beef in the fridge overnight once ready to serve, then reheat in the slow cooker, microwave, or stove.
