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Crock-Pot Italian Beef Sandwiches served on a platter, garnished with herbs.

Crock-Pot Italian Beef Sandwiches

Effortless and flavorful Italian beef sandwiches made in a slow cooker, featuring tender shredded beef and tangy giardiniera on crusty rolls.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Sandwich
Cuisine American, Italian
Servings 6 servings
Calories 480 kcal

Ingredients
  

For the beef

  • 2–3 lbs beef roast (chuck or round) Choose a well-marbled chuck roast for the most tender beef.
  • 1 packet Italian seasoning mix A quick aromatic backbone; can substitute with equal parts dried oregano, basil, and garlic powder.
  • 1 cup beef broth Pour around the roast for braising.
  • 1 jar giardiniera (16 oz, include the liquid) Essential for brightness; buy a good quality.

For serving

  • 8 slices Provolone cheese Melts beautifully and balances the flavors.
  • 6 rolls Crusty rolls Sturdy hoagie or kaiser rolls recommended.

Instructions
 

Preparation

  • Place the beef roast in the Crock-Pot and center it for even cooking.
  • Sprinkle the Italian seasoning mix over the beef and rub it in slightly.
  • Pour the beef broth around the roast to maintain the seasoning.
  • Add the giardiniera including its liquid over the roast.

Cooking

  • Cover and cook on low for 8 hours or until the beef is tender.
  • Remove the beef and shred it with two forks.
  • Return the shredded beef to the Crock-Pot and stir to combine with the juices.

Serving

  • Serve the beef on crusty rolls topped with provolone cheese.
  • Enjoy immediately for the best flavor and texture.

Notes

Store shredded beef in airtight containers in the refrigerator for up to 4 days. For freezing, portion with some juice and use freezer bags.
Keyword comfort food, Crock-Pot, Italian Beef Sandwiches, meal prep, slow cooker