Slow Cooker Italian Roast Beef (Printable)

Tender slow-cooked beef with Italian herbs, served on crusty rolls with melted provolone and zesty pepperoncini peppers.

# What You'll Need:

→ Meats

01 - 3 lbs boneless beef chuck roast

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 4 cloves garlic, minced

→ Liquids

04 - 1 cup beef broth
05 - 1/2 cup jarred pepperoncini juice (from the pepper jar)

→ Spices and Seasonings

06 - 2 tsp dried Italian seasoning
07 - 1 tsp dried basil
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional, for heat)
10 - 1 tsp kosher salt
11 - 1/2 tsp ground black pepper

→ Sandwich Assembly

12 - 6 crusty Italian sandwich rolls (hoagie or sub rolls)
13 - 12 slices provolone cheese
14 - 1 cup jarred sliced pepperoncini
15 - 2 tbsp unsalted butter, softened (optional, for toasting rolls)

# Directions:

01 - Scatter the thinly sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Combine the kosher salt, black pepper, dried Italian seasoning, basil, and oregano in a small bowl. Rub the seasoning mixture over all surfaces of the chuck roast, pressing gently to adhere.
03 - Place the seasoned roast on top of the onion and garlic bed in the slow cooker.
04 - Pour the beef broth and pepperoncini juice over and around the roast. Sprinkle with crushed red pepper flakes if using.
05 - Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender and pulls apart effortlessly.
06 - Transfer the roast to a large cutting board. Using two forks, shred the meat, discarding any large pieces of excess fat. Return the shredded beef to the slow cooker and toss thoroughly in the accumulated juices.
07 - If desired, spread softened butter on the cut sides of each roll and toast under the broiler until golden brown, about 1 to 2 minutes.
08 - Mound the shredded beef generously onto each roll. Layer two slices of provolone cheese on top and finish with a handful of sliced pepperoncini.
09 - For a melted cheese finish, place the assembled sandwiches under the broiler for 1 to 2 minutes until the provolone is bubbly and golden. Serve immediately while warm.

# Expert Tips:

01 -
  • The pepperoncini juice does something incredible to the beef that you simply cannot replicate with anything else.
  • It basically cooks itself while you go about your day, and the payoff is a sandwich that rivals any Italian deli.
02 -
  • Do not skip trimming excess fat from the roast before cooking or you will end up with a greasy finished product.
  • Resist the urge to lift the lid during cooking because every peek adds significant time to the overall cook.
03 -
  • Saving every drop of the cooking liquid is essential because that is your liquid gold for dipping and reheating.
  • A quick rest after shredding lets the meat reabsorb the juices so nothing ends up dry on the bun.

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