Italian Beef Sandwiches

From Class: Italian Cooking

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 9 hours


  • 1 (3-pound) chuck roast, trimmed of visible fat and cut into large chunks
  • 1/2 (16-ounce) jar pepperoncini pepper slices and juice, plus extra for garnish
  • 1 (8-ounce) jar Giardiniera, drained, plus extra for garnish
  • 1 (14.5-ounce) can beef broth
  • 1 (0.7-ounce) envelope Good Seasons Zesty Italian salad dressing mix
  • Provolone cheese slices Hoagie buns


  1. Place the chuck roast into the bottom of a 6-quart slow cooker.
  2. Add pepperoncini peppers and juice, Giardiniera, beef broth and seasoning. Stir to combine.
  3. Cover and cook on Low for 8 hours, or until the meat shreds easily with a fork.

  4. Shred then place the meat back into the slow cooker and cook on Low for 1 more hour.

  5. Split the buns in half, then scoop the shredded meat mixture on top and add provolone cheese slices.
  6. Top with additional pepperoncini peppers and Giardiniera, and serve!
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