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+ servings
two italian beef sandwiches with curly fries around them on a granite surface
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5 from 6 votes

Crock Pot Italian Beef Sandwiches

These Crock Pot Italian Beef Sandwiches are about 10 minutes of hands on time for a delicious dinner the family will love! These are made with a secret ingredient that deepens the flavor and my Italian Seasoning to really bring the flavor home.
Prep Time10 mins
Cook Time8 hrs 10 mins
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: Italian
Keyword: dinner, dinner recipe, left overs, slow cooker
Servings: 8 sandwiches
Calories: 622kcal
Author: Lisa Longley


  • 3 cups beef stock low sodium is best for this recipe
  • 2 tablespoons Italian Seasoning
  • 2 cloves garlic minced
  • 16 ounces giardiniera mix (we will be using the whole jar with the liquid)
  • 1 cup pepperoncinis
  • 1/4 cup pepperoncinis juice optional, see note
  • 3 pound chuck roast
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup red wine optional, see note
  • 8 soft Italian rolls
  • butter optional
  • mozzarella cheese optional


  • In the bottom of a 6 quart slow cooker combine the beef stock, giardinieara mix, Italian seasoning, garlic, peperoncinis, and peperoncini juice.
  • Heat a heavy bottom skillet over medium heat. Add the olive oil and heat until the oil just begins to smoke.
  • Season the chuck roast with salt and pepper on both sides. Add it to the hot skillet and brown for about two minutes on all sides. Then transfer to the slow cooker.
  • With the heat still on the skillet, add the red wine and using a wooden spoon, pull up the pan drippings. After about 30 seconds, add the liquid from the pan to the slow cooker. Cook on low for 8 hours.
  • Cover the slow cooker and cook on low for 8 hours. (See the post for information on cooking on high.)
  • Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the crock pot.
  • The shredded beef can be added to rolls and served.
  • If you would like to have cheese on your Italian beef, butter the inside of the rolls. Add the beef, top with cheese, and put under a broiler watching very closely so it does not burn.



The peperoncini juice adds a lot of great flavor to this recipe, but a little bit of spiciness. If your family is sensitive to spiciness, just leave this out.
The searing of the meat and deglazing with the red wine adds great depth of flavor. If you don't drink alcohol, you can deglaze with beef stock. While searing and deglazing can be skipped, it is worth the time for the added flavor.
The nutritional information includes an Italian hoagie roll but does not include butter or cheese if you decide to toast your sandwich. 


Calories: 622kcal | Carbohydrates: 40g | Protein: 44g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 1952mg | Potassium: 28mg | Fiber: 2g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 11mg