Crock Pot Italian Beef Sandwiches Recipe

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Crock Pot Italian Beef Sandwiches

Brandi Kirkpatrick


So, I get sick of pulled pork (sorry) and I was "voluntold" to be the first to make the Christmas lunches for the teaching staff. I had seen various Chicago Italian Beef recipes and thought I would give it a try. This was a HUGE success! I personally like this meat with sauted onions, provolone, pepperoncini, homemade horseradish mayo, and AMAZING sub rolls. However, Romero (who has known me since I was knee-high to a grasshopper) said it was good enough to pair with tortillas and homemade salsa (which is a HUGE compliment)!

★★★★★ 1 vote
15 Min
12 Hr
Slow Cooker Crock Pot


1 tsp
ground black pepper
1 tsp
oregano, dried
1 tsp
basil, dried
1 tsp
onion salt
2-4 c
beef broth
1 tsp
1 tsp
garlic powder
bay leaf
1 pkg
dried italian salad dressing mix
5 lb
rump/chuck roast
cubes beef bouillon
green and red sweet pepper, sliced
1 jar(s)
pepperoncini peppers, whole and liquid


1 lb
provolone cheese, thinly sliced (optional)
1 jar(s)
pepperoncini peppers, slices (optional)
crusty sub rolls
horseradish mayonnaise (optional)


1In a medium saucepan, over medium heat; combine pepper, oregano, basil, onion salt, beef broth, parsley, garlic powder, bay leaf salad dressing mix, and beef bouillon cubes. Stir well and bring just to a boil.
2Place roast in a slow cooker and pour mixture over the roast. Pour jar of pepperoncini and liquid over roast. Cover and cook on low setting for 10-12 hours on low or high for 4-5 hours. Once cooked through remove bay leaf, shred and return to the juice for about an hour.
3Last 45 minutes, add sliced peppers. Assemble sandwiches.

About this Recipe

Course/Dish: Beef, Roasts, Sandwiches
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy