Prep Time: 20 mins | Cook Time: 10 hrs | Total Time: 10 hrs 20 mins | Yield: 6 Servings
These Crockpot Italian Beef Sandwiches are worth the wait! It may take you about 10 hours to prepare this recipe, but I promise you it is insanely delicious! Very tender meat in sandwiches with your favorite toppings and cheese, nothing can beat that! Try this recipe now!
Ingredients:
SANDWICHES
1 16-ounces jar of mild pepperoncini peppers/sliced pepper rings
jarred roasted red peppers patted dry, optional
6 hoagie rolls
Giardiniera. optional
12 thin slices of provolone cheese or 6 regulars
SLOW COOKER ITALIAN BEEF
3 tbsp dried minced onions
1 tbsp beef bouillon
1 14.5-ounces can low sodium beef broth
3-5 pounds of beef chuck roast trimmed of excess fat
1 c Coke (Not diet)
2 teaspoons EACH dried oregano, dried basil, dried parsley, garlic powder
1/3 c pepperoncini juice (from the pepperoncini jar listed above)
1/4 c Worcestershire sauce
1/2 teaspoon EACH salt, pepper, dried thyme
1 tbsp vegetable oil
1/4 c reduced-sodium soy sauce
Directions:
Place a large cast-iron skillet on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.
Add the meat into the hot skillet, then sear each side for a few minutes until brown. Transfer them into a 6-quart slow cooker.
Add the rest of the ingredients for the roast into the slow cooker, then stir until well incorporated.
Cover and seal the slow cooker, then cook the mixture for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.
Remove any fat that covers the meat and cook for 30 more minutes.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Divide the rolls and toast them for about 5 minutes in the oven.
Transfer the meat into a colander and allow it to drain. Shred into small pieces.
Top each bun with shredded meat, toppings, and cheese. Top with another bun.
Bake them for about 5 to 10 minutes or until the cheese has melted completely.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge. They can last up to 5 days.
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