American
Italian Beef Sandwiches
Chuck roast slow-cooks with Italian seasoning, garlic, and pepperoncini, then the slices pile onto rolls with the jus. The sandwich tastes garlicky, beefy, and tangy from the peppers.
- Prep
- 20 min
- Cook
- 8 hr
- Total
- 8 hr 20 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- A long low cook makes chuck slice and shred without drying.
- Pepperoncini juice is the tang in the jus.
- Italian seasoning and garlic do the herb work in one pot.
- A sturdy roll can take a dip without falling apart.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the chuck roast dry and season it with the salt and black pepper.
- 2
Heat the olive oil in a skillet over medium-high heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing. Brown the roast on all sides, about 8 minutes. Put it in the slow cooker.
- 3
Add the onion, garlic, Italian seasoning, pepperoncini peppers, pepperoncini juice, and beef broth.
- 4
Cover and cook on low for 8 hours, until the beef is fork-tender and about 200°F in the center.
- 5
Rest the roast 15 minutes, then slice it thin against the grain. Skim the jus.
- 6
Toast the hoagie rolls, pile on the beef and peppers, and serve with the hot jus for dipping.
Pro tips
- Slice against the grain for neat sandwich pieces.
- If you want it wetter, spoon jus over the beef before it goes on the roll.
- The peppers are spicy; leave some out of the sandwiches if you want milder heat.
Easy substitutions
- hoagie rolls
- crusty Italian rolls
- Italian seasoning
- 1 teaspoon dried oregano plus 1 teaspoon dried basil
- chuck roast
- beef brisket, still cooked until fork-tender
Storage and reheating
Storage
Refrigerate the beef in the jus for up to 3 days.
Reheating
Simmer the sliced beef in the jus until hot, and toast fresh rolls.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 458
- Protein
- 38 g
- Carbs
- 36 g
- Fat
- 18 g
- Fiber
- 2 g
Moderate · Slow Cooker · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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