Description
Tender, juicy beef marinated in punchy pepperoncini peppers and beer and served up on a toasty warm bun smothered in cheese. The easiest dump-and-go meal, these slow cooker Italian beef sandwiches are perfect for game night or any other busy weeknight!
Ingredients
Scale
- 2 cups low-sodium beef stock
- 1 can beer (or additional cup of beef stock)
- 1 12oz jar pepperoncini peppers
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tbsp oregano
- 1 1/2 tsp sugar
- 1/2 tsp pepper
- 1/2 tsp basil
- 1 1/2 tsp dried parsley flakes
- 1 tsp salt
- 1 small yellow onion, diced
- 3–4 lb beef chuck roast
- pepper jack cheese, for serving
- hoagie rolls, for serving
Instructions
- To your crockpot, add the beef stock, beer (or additional stock), and half the juice from the jar of pepperoncini. Mix together the garlic and onion powder, oregano, sugar, pepper, basil, parsley and salt. Add the spice mixture to the crockpot and give it a stir. Add the onion, followed by the roast. Cook the roast on low for 8-10 hours or on high for 4-5 hours.
- Remove the roast from the slow cooker, and using two forks, shred the meat and return it back to the slow cooker for 10-15 minutes along with a few pepperoncini peppers, if desired.
- To serve, slice open the rolls, add the shredded meat and top with cheese; broil on high for a few minutes if desired. Use the broth from the slow cooker for dipping!
Leftover meat should be stored separately from the broth, in a sealed container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: dinner
- Cuisine: american
