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Crock Pot Italian Beef Sandwiches
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 740 kcal
Author: Brandie @ The Country Cook
  • 1 3-4 lb rump roast can use Chuck or Round Roast
  • 1 packet dry Italian dressing
  • 1/2 16 oz jar sliced peperoncini peppers
  • 1 10.5 oz can beef broth
  • 4-6 slices provolone cheese
  • sub rolls
  1. Put the rump roast into the Crock Pot.
  2. Rump roasts usually have one side that is all fat.
  3. Place roast fat side up so the fat will drip down into the meat.
  4. In a bowl, combine beef broth, dry italian dressing and 1/2 the jar of pepperoncini peppers (including some of the juice).
  5. Use as little or as much of the peppers as you like (depending on how spicy you like it).
  6. Pour this mixture over the rump roast.
  7. Cover and cook on low for about 8 hours.
  8. Slice rump roast. Trim some of that extra fat off the meat.
  9. Place meat back into the juices.
  10. Optional: add a little butter to sub rolls and lightly toast them. I just toast mine right in my cast iron skillet.
  11. Add a slice or two of provolone cheese on top.
Recipe Notes

If you are using a Chuck Roast or Round Roast, you won't see that layer of fat.
You should just be able to shred the meat with two forks.

Nutrition Facts
Crock Pot Italian Beef Sandwiches
Amount Per Serving
Calories 740 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 11g 55%
Cholesterol 248mg 83%
Sodium 485mg 20%
Potassium 697mg 20%
Total Carbohydrates 22g 7%
Sugars 2g
Protein 90g 180%
Vitamin A 3.3%
Calcium 16.4%
Iron 80.3%
* Percent Daily Values are based on a 2000 calorie diet.