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A slow cooker Italian beef sandwich being dipped into a bowl of au jus.

Slow Cooker Italian Beef Sandwiches

  • Author: The Cooking Jar
  • Total Time: 8 hours 5 minutes
  • Yield: 8 sandwiches 1x


These 5-ingredient slow cooker Italian beef sandwiches have mouthwatering chuck roast on a toasted hoagie roll with melted provolone cheese.


Units Scale
  • 34 lbs. chuck roast
  • 2 cups beef broth
  • 1 (0.7 oz.) packet dry Italian dressing mix
  • 2 teaspoons Italian seasoning
  • 1 (16 oz.) jar pepperoncini with juice, stems removed and cut into 1” slices


  • Hoagie rolls
  • Butter
  • Sliced provolone/mozzarella cheese
  • Giardiniera (optional)


  1. [Optional step] Over medium-high heat in a skillet, sear the roast in some oil on both sides until browned, about 4-5 minutes per side. Pour some beef broth or wine to deglaze the pan and scrape the yummy browned bits to mix in with the rest of the broth.
  2. Add the roast to a 6 qt. slow cooker and sprinkle with the dry Italian dressing mix and Italian seasoning.
  3. Add beef broth, sliced pepperoncini and 1/2 cup of pepperoncini juice.
  4. Cover and cook for 8 hours on low heat or 4-5 hours on high heat.
  5. Remove cooked roast to a cutting board. Shred into bite-sized pieces with two forks and discard any fatty bits.
  6. Split the rolls lengthwise and butter them. Add some provolone cheese and toast or broil until the cheese has melted.
  7. Top with shredded beef and pepperoncini peppers then dish and serve hot with/without the au jus and giardiniera(see notes for three ways to enjoy the sandwich)
  8. Enjoy!


Three ways to enjoy the sandwich:
Dry – Let most of the juice drip off from the meat before putting it on the roll.
Wet – Top the roll with meat still dripping in juices. You can also spoon some au jus over the sandwich before serving.
Dipped – The sandwich is dipped into the au jus for a soggy but delicious sandwich.

  • Prep Time: 5 mins
  • Cook Time: 8 hours