Crock Pot Italian Beef Sandwiches
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5 from 9 votes


Crock Pot Italian Beef Sandwiches are a classic Chicago favorite. The meat comes out so tender and it must be dipped in the beefy gravy!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Crock Pot Italian Beef
Servings: 4
Calories: 740kcal
Author: Brandie @ The Country Cook


  • 1 3-4 lb chuck 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


  • Place the roast into the bottom of a 4-6 quart crock pot
  • In a bowl, combine beef broth, dry italian dressing and 1/2 the jar of pepperoncini peppers (including some of the juice).
  • Use as little or as much of the peppers as you like (depending on how spicy you like it).
  • Pour this mixture over the roast.
  • Cover and cook on low for about 8 hours.
  • Remove roast and shred meat with two forks. 
  • Place meat back into the juices.
  • Add a little butter to sub rolls and lightly toast them in a skillet (optional.)
  • Place shredded meat and peppers into sub roll. Top with a slice or two of provolone cheese.
  • And if you're doing it up Chicago-style - make sure to dip the whole sandwich into the leftover juices! 



Calories: 740kcal | Carbohydrates: 22g | Protein: 90g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 248mg | Sodium: 485mg | Potassium: 697mg | Sugar: 2g | Vitamin A: 165IU | Calcium: 164mg | Iron: 14.5mg