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Easy Crockpot Italian Beef Sandwiches Recipe for a Crowd

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A simple and delicious slow-cooked Italian beef sandwich recipe perfect for feeding a crowd with minimal hands-on time. Tender, juicy beef seasoned with Italian spices and pepperoncini, served on crusty rolls with melty provolone cheese.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup sliced pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • 8 to 10 fresh Italian rolls or hoagie buns
  • 8 to 10 slices provolone cheese (optional)

Instructions

  1. Pat the 3 to 4-pound chuck roast dry with paper towels. Trim off excess fat if needed, but leave some for flavor. Rub the roast evenly with 2 tablespoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes (if using), and salt and black pepper to taste. Allow it to rest while you prep the crockpot. (About 10 minutes)
  2. Pour 1 1/2 cups beef broth, 2 tablespoons Worcestershire sauce, 1/4 cup sliced pepperoncini peppers, and 1/4 cup pepperoncini juice into the crockpot. Stir gently to combine. (2 minutes)
  3. Place the seasoned roast into the crockpot, nestling it into the liquid. The beef should be partially submerged but not completely covered. (1 minute)
  4. Cover and cook on low for 6 to 8 hours, or until the beef is fork-tender and shreds easily. Avoid lifting the lid during cooking. (6-8 hours)
  5. Carefully remove the roast using tongs and place it on a cutting board or large platter. Use two forks to shred the meat finely. Return the shredded beef to the crockpot, mixing it into the juices. (10 minutes)
  6. Slice the Italian rolls or hoagie buns lengthwise but not all the way through, creating pockets for the beef. Optional: Toast the rolls lightly under a broiler or on a grill for added texture. (5 minutes)
  7. Use a slotted spoon to pile shredded beef onto each roll. Top with a slice of provolone cheese while the beef is still hot so it melts nicely. Serve immediately with extra pepperoncini on the side if desired. (5 minutes)

Notes

If the broth is too thin, remove some liquid and simmer on stovetop to reduce and thicken before mixing back in. Toast rolls lightly to prevent sogginess. Store leftovers in airtight containers in fridge up to 4 days or freeze up to 2 months. Reheat gently with added broth if dry. Can substitute ciabatta or baguette for rolls. For dairy-free, omit or use vegan cheese. For gluten-free, use gluten-free buns or serve over greens or polenta.

Nutrition

Keywords: Italian beef sandwiches, crockpot recipes, slow cooker beef, party food, easy dinner, shredded beef, Italian seasoning, pepperoncini

Find it online: https://evabakery.com/easy-crockpot-italian-beef-sandwiches-recipe-for-a-crowd-perfect-party-meal/