My new obsession are these Italian Beef Sandwiches – my family LOVES them. A chuck roast is slow cooked in beef broth, Italian seasoning, pepperoncini peppers snd tomatoes until tender. Serve in chunks over mashed potatoes or shred it up and serve as sandwiches. I never get sick of these!
Our good friends made these awhile back and I couldn’t stop thinking about them. Being married to an Italian man, beef sandwiches are not a new thing to me. I’ve enjoyed several, usually with sweet sweet peppers. These Italian Beef Sandwiches are a little different – a little zestier and spicier than a traditional Italian Beef.
I tend to slow cook meat in the oven instead of my slow cooker, but either way works! A simple mix of beef stock, Italian dressing mix, diced tomatoes and pepperoncini peppers are what gives this hunk of meat all the flavor. Let that baby cook all day and your result will be a tender roast ready for devouring!
My kiddos love a good pot roast so I figured they would enjoy this, too! And they did. I thought the peppers might be too much for them, but if you use mild ones, they really just offer a zesty sweetness.
As mentioned above, you can serve this on a bun/roll/Italian bread or over mashed potatoes – we do both! I make a large batch and one night we do sandwiches and the other night over potatoes with a vegetable. Makes meal planning veeeeery easy.
Add this very easy yet delicious dinner to your weekly or monthly menu – I promise you will enjoy it every time!
- 5-6 pounds chuck roast (you can use two smaller ones if needed)
- 1, 14 ounce can diced tomatoes, drained
- 8 ounces drained sliced pepperoncini peppers (mild, medium or hot to your preference)
- 2, 7 ounce packets Italian seasoning dressing packets (I used the brand Good Seasons but Wishbone will also work) Usually find these near the Ranch seasoning packets)
- 2 cups low sodium beef broth
- Giardiniera for extra flavor (mild, medium or hot to your preference)
- In a slow cooker or a large dutch oven, combine all the ingredients.
- If you're using a slow cooker, cook for 6-8 hours on low until beef is tender.
- If you're using the oven, set to 300 degrees and cook for 4 hours or until beef is tender.
- Once beef is done, remove and place on cutting board. Let cool slightly then shred, removing any fatty pieces. Add back into your pot with all the juices.
- Serve on rolls, french bread or over mashed potatoes. Top with giardiniera to your liking.