Slow Cooker Italian Beef Sandwiches

Tender beef chuck slow-cooked with beef broth, garlic, Italian herbs, and pepperoncini, then shredded into its savory juices and piled onto toasted rolls with tangy giardiniera and optional provolone.

Prep: 20 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 3.5 lb (1.6 kg) beef chuck roast, boneless
• 2 cups (480 ml) beef broth
• 1 cup (about 170 g), plus 2 tablespoons brine pepperoncini peppers with brine
• 6 (about 18 g) garlic cloves
• 2 teaspoons (4 g) dried italian seasoning
• 2 teaspoons (12 g) kosher salt
• 1 teaspoon (2 g) black pepper
• 6 (about 12 oz/340 g total) italian sandwich rolls
• 1.5 cups (about 360 g) giardiniera
• 6 slices (about 4 oz/115 g), optional provolone cheese

Cooking instructions

1. Trim large excess fat from the chuck roast and cut it into 3 or 4 large pieces. Season all over with the salt, black pepper, and Italian seasoning. (about 10 min)
2. Place the seasoned beef in a 6-quart slow cooker. Add the broth, pepperoncini and their brine, and garlic. Cover and cook on LOW for 8 to 9 hours, until the beef is very tender and reaches at least 145°F (63°C); for shreddable texture, it should easily pull apart, usually around 190–205°F (88–96°C). (about 480 min) — LOW
3. Transfer the beef to a bowl and let it rest for 5 minutes. Shred it with two forks, discarding large pieces of fat, then return the meat to the slow cooker juices. Taste and adjust seasoning if needed. (about 10 min)
4. Heat the oven to 350°F (175°C). Split the rolls and warm them for 3 to 5 minutes. If using provolone, place a slice on each roll and warm until slightly melted. (about 5 min) — 350°F (175°C)
5. Fill each roll generously with the shredded beef and spoon giardiniera over the top. Serve immediately with extra cooking juices for dipping. (about 5 min)