Italian Crockpot Beef Sandwiches Recipe

Introduction

This Italian Crockpot Beef recipe transforms a simple roast into a flavorful, tender meal perfect for sandwiches. Slow-cooked with zesty Italian dressing and sweet-hot peppers, it’s an easy crowd-pleaser for any occasion.

Ingredients

• 2-3 pound boneless beef chuck eye roast
• 1 cup zesty Italian dressing
• 12 ounce sweet and hot salad peppers (undrained)
• ¼ cup grated Parmesan cheese
• 6-8 sandwich buns
• Provolone cheese

Instructions

1. Step 1: Place the beef in the bottom of a 6-quart slow cooker. Pour the Italian dressing evenly over the top of the beef.
2. Step 2: Pour half of the jar of peppers and half the juice from the jar on top of the meat. Save the remaining peppers and juice for later.
3. Step 3: Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the beef is tender.
4. Step 4: About an hour before cooking is complete, remove most of the juices with a ladle and shred the meat directly in the slow cooker.
5. Step 5: Stir in the grated Parmesan cheese, replace the lid, and let the flavors meld for an additional 30 to 60 minutes.
6. Step 6: To serve, pile the shredded beef onto sandwich buns, top with provolone cheese and the reserved peppers.
7. Step 7: Enjoy your delicious Italian Crockpot Beef sandwiches!

Tips & Variations

• For extra flavor, toast the sandwich buns before assembling.
• Substitute provolone with mozzarella or fontina cheese if preferred.
• Add a splash of balsamic vinegar to the slow cooker for a tangy twist.
• Use a larger roast and increase cooking time accordingly for bigger gatherings.

Storage

Store leftover shredded beef and peppers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to keep the meat moist before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other slow-cooker friendly cuts like brisket or bottom round work well, but cooking times may vary depending on the size and toughness of the meat.

Is this recipe freezer-friendly?

Absolutely. Freeze leftovers in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Italian Crockpot Beef Sandwiches Recipe

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This Italian Crockpot Beef recipe features tender, slow-cooked chuck roast infused with zesty Italian dressing and sweet-hot peppers, topped with parmesan and provolone cheese, perfect for hearty sandwich buns.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 6 hours on LOW or 4 hours on HIGH
• Total Time: 6 hours 10 minutes (LOW) or 4 hours 10 minutes (HIGH)
• Yield: 6–8 sandwiches 1x
• Category: Sandwich
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Beef and Marinade

• 2–3 pound boneless beef chuck eye roast
• 1 cup zesty Italian dressing

Peppers and Cheese

• 12 ounce sweet and hot salad peppers (undrained)
• ¼ cup grated parmesan cheese
• Provolone cheese, to taste

Serving

• 6–8 sandwich buns

Instructions

1. Prepare the beef: Place the beef chuck eye roast in the bottom of a 6-quart slow cooker. Pour the zesty Italian dressing evenly over the meat to marinate and flavor it during cooking.
2. Add peppers: Pour half of the jar of sweet and hot salad peppers along with half of the juice over the meat, keeping the remaining peppers and juice reserved for later use.
3. Slow cook: Cover the slow cooker and cook the beef on LOW for 6 hours or on HIGH for 4 hours, allowing the meat to become tender and infused with the flavors.
4. Shred the beef: About an hour before the cooking time is complete, when the meat is tender, ladle out most of the cooking juices, then shred the beef directly in the slow cooker using forks or tongs.
5. Add parmesan cheese: Stir in the grated parmesan cheese with the shredded beef. Replace the lid and let the mixture cook together for an additional 30-60 minutes to meld the flavors.
6. Assemble sandwiches: To serve, pile the shredded beef onto sandwich buns. Top each with provolone cheese and the reserved sweet and hot salad peppers for added flavor and texture.
7. Enjoy: Serve warm and enjoy your flavorful Italian Crockpot Beef sandwiches!

Notes

• You can adjust the type of peppers depending on your preferred spice level.
• Using a chuck eye roast ensures the meat remains tender and juicy after slow cooking.
• Reserve some cooking juice if you prefer a moister sandwich filling.
• Provolone cheese melts beautifully when placed on the hot shredded beef, adding richness.
• This recipe can be adapted for meal prepping – prepare in batch and store refrigerated for up to 4 days.

Keywords: Italian beef, crockpot beef, slow cooker dinner, shredded beef sandwich, Italian dressing recipe