Description

Looking for a delicious and effortless dinner idea that feeds a crowd? Slow Cooker Italian Beef Sandwiches are the answer. This recipe uses a beef chuck roast cooked low and slow in a crock pot with savory Italian spices, creating juicy shredded beef perfect for piling high on buns. It’s a family-friendly, hands-off meal that works for weeknights, game days, or gatherings. With only 5 minutes of prep and simple pantry staples, you’ll have a tender and flavorful sandwich filling that everyone will love.

Ingredients

3 pound beef chuck roast
3 cups beef broth
2 packages Italian salad dressing mix
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf

Instructions

Place the beef chuck roast into the slow cooker.
In a bowl, mix beef broth, Italian salad dressing mix, black pepper, oregano, basil, onion powder, garlic powder, and the bay leaf until well combined.
Pour the mixture over the beef roast in the slow cooker.
Cover with the lid and cook on low for 8 to 10 hours.
Once cooked, shred the beef with two forks.
Serve hot on buns or hoagie rolls, with optional toppings like provolone cheese, sautéed peppers, or giardiniera.

Notes

- Serving: Pile the shredded Italian beef onto toasted buns or hoagie rolls. Top with provolone, mozzarella, or pepper jack cheese for extra flavor. Add giardiniera, sautéed peppers, or onions for an authentic Italian beef experience. Serve with fries, potato chips, or a fresh salad on the side.
- Storing Leftovers: Place cooled shredded beef in an airtight container and refrigerate for up to 4 days.
- Freezing: Store in a freezer-safe bag or container for up to 3 months. Be sure to add some of the cooking liquid to keep the beef moist.
- Reheating: Warm leftovers on the stovetop with a splash of broth or in the microwave until heated through. For frozen beef, thaw overnight in the fridge before reheating.