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Crock Pot Italian Beef (+Video)
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!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
4
Calories
740
kcal
Author
Brandie @ The Country Cook
Ingredients
3-4
pound
chuck roast
1
packet
dry Italian dressing
½
(16 ounce)
jar sliced peperoncini peppers
10.5
ounce
can beef broth
4-6
slices
provolone cheese
sub rolls
Instructions
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).
Pour this mixture over the roast.
Cover and cook on low for about 8 hours.
Remove roast and shred meat with two forks.
Place shredded meat back into the juices in the crock pot.
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!
Video
Notes
Use as little or as much of the peppers and juice that you like. If you like it with more kick, add more peppers and the juice.
For extra Italian flavor, add a teaspoon or two of Italian seasoning into the broth mixture before cooking.
It is not recommended to cook on high as the meat will not come out as tender and will not shred well.
Nutrition
Calories:
740
kcal
|
Carbohydrates:
22
g
|
Protein:
90
g
|
Fat:
29
g
|
Sodium:
485
mg
|
Sugar:
2
g