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Tender Crockpot Italian Beef Sandwiches

crockpot Italian beef sandwich - featured image
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A slow-cooker Italian beef sandwich recipe that yields tender, juicy shredded beef with a rich, tangy au jus. Perfect for weeknight dinners or game day parties, this dish requires minimal active prep time.

Ingredients

Scale
  • 3 to 4-pound boneless beef chuck roast
  • 1 bottle (approx. 12-16 oz) high-quality bottled Italian dressing (e.g., Wish-Bone or Prego)
  • 1 cup low-sodium beef broth
  • 6 to 8 cloves fresh garlic, whole
  • 1 large yellow onion, sliced into half-moons
  • 1 tablespoon olive oil (for searing)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 4 to 6 French rolls or hoagie rolls
  • 8 slices provolone cheese
  • Optional: Sautéed bell peppers, onions, giardiniera, marinara sauce

Instructions

  1. Pat the chuck roast dry with paper towels and trim any large, hard pieces of fat. Cut the roast in half if it does not fit in your slow cooker.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for 2-3 minutes per side until a brown crust forms. (Optional but recommended).
  3. Place the sliced onions in the bottom of a 6-quart slow cooker to act as a rack.
  4. Place the seared roast on top of the onions. Add the whole garlic cloves around the meat.
  5. Pour the Italian dressing over the roast, followed by the beef broth. The liquid should come about halfway up the side of the meat.
  6. Sprinkle dried oregano, basil, and red pepper flakes over the top.
  7. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is fork-tender and easily shreds.
  8. Remove the roast from the pot. Strain the cooking liquid, discarding soft onions and garlic skins if desired. Reserve the liquid.
  9. Shred the beef using two forks or a hand mixer with beaters attached. Discard any large pieces of fat.
  10. Return the shredded beef to the slow cooker. Ladle some of the reserved jus back over the meat and stir to combine. Taste and add salt and pepper if needed.
  11. Toast rolls lightly. Dip the bottom of the roll in the jus, add shredded beef, top with provolone cheese, and serve immediately.

Notes

Do not cut the meat into cubes; keep it as a whole roast or large halves to prevent drying out. Use whole garlic cloves for a sweet, mellow flavor. If the jus is too thin, whisk in a tablespoon of cornstarch mixed with cold water and cook for 15 more minutes. Avoid lean cuts like eye of round as they will be dry.

Nutrition

Keywords: Italian beef, slow cooker recipes, crockpot beef, sandwich recipes, comfort food, weeknight dinner, Chicago style beef

Find it online: https://miratable.com/tender-crockpot-italian-beef-sandwiches-easy-slow-cooker-recipe/