Real Recipes From Real Home Cooks ®

crock pot po' boys (or italian beef) sandwiches

(20 ratings)
Blue Ribbon Recipe by
Paula Collier
Taylorville, IL

Italian Beef is a popular food in these parts. Great on football Sundays.

Blue Ribbon Recipe

This dish smelled wonderful while cooking in the Crock Pot all day. It is a meal all by itself, and just a salad on the side is perfect.

— The Test Kitchen @kitchencrew
(20 ratings)
yield 10 -12
prep time 25 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot po' boys (or italian beef) sandwiches

  • 3 lb
    beef roast
  • 2 lg
    onions, chunked
  • 1 jar
    pepperocini peppers with juice
  • 2 pkg
    mushroom gravy packets
  • 3 Tbsp
    Italian seasoning
  • 2 1/2 tsp
    black pepper
  • 2 Tbsp
    minced garlic

How To Make crock pot po' boys (or italian beef) sandwiches

  • Roast, onions, garlic, peppers, seasoning, water, and juice from the pepperoncini peppers in a slow cooker.
    At the beginning of the day, place roast in a large Crock Pot with chunked onions, garlic, peppers, Italian seasoning, about 2 cups of water, and the juice from the pepperoncini peppers. I've sliced the meat in thin slices prior to cooking, but I like the texture of the meat when pulled apart, and less work.
  • Beef cooking in a slow cooker.
    Cook on med-low in a Crock Pot until the roast starts falling apart and will easily pull apart with a fork. 8-9 hours until meat can be pulled apart with a fork.
  • Pulling apart the cooked beef.
    Remove meat from the Crock Pot and save all the drippings.
  • Mix the gravy packets with the water as directed.
    In a separate bowl, mix the gravy packets with the water as directed. Put the chunks of meat back in the Crock Pot with the drippings and gravy mix. Stir well. Let simmer for about 1/2 hour.
  • Shredding the beef.
    After 30 minutes, remove the meat and tear apart meat with forks (shredding). Discard all fatty parts.
  • Shredded beef back in the Crock Pot with juices and gravy packets.
    Add the shredded meat back to the Crock Pot. Once the meat is in the juices (should thicken up with the gravy packets), let cook for about another hour.
  • Toasting provolone cheese on French bread.
    Serve on harder long rolls. I prefer a French type, crusty on the outside and soft on the inside. The bread soaks up the gravy. It's especially good with some shredded mozzarella or provolone on the sandwich. Serve the pepperoncini on the side or in the sandwich.