Italian Crockpot Beef Sandwiches Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
