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Slow Cooker Italian Beef Sandwiches with Pepperoncini and Giardiniera Recipe

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4 from 3 reviews

Succulent Italian Beef slow-cooked to tender perfection, infused with savory spices, pepperoncini, and giardiniera for a flavorful, juicy sandwich filling. Ideal for hearty hoagie sandwiches topped with provolone cheese and extra peppers.

Ingredients

Main Ingredients

  • 3 to 4 pound chuck roast or round roast (trimmed of large chunks of excess fat)
  • Kosher salt
  • 14.5 ounce can beef broth (divided)
  • 8 ounces pepperoncini pepper slices (plus 1/4 cup of juice and additional peppers for serving)
  • 8 ounces giardiniera (mild or spicy)
  • Provolone cheese slices (for serving)
  • Hoagie buns (for serving)

Seasonings

  • 1 tablespoon Italian seasoning
  • 2 teaspoons granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried ground thyme

Instructions

  1. Rest: Let the meat rest at room temperature for 15 minutes. This is a good time to measure your other spices and seasonings. Season the beef all over with kosher salt to enhance flavor.
  2. Sear: Heat a large skillet or Dutch oven over medium-high heat. Once hot, sear the meat on all sides until golden brown, about 10 minutes. Avoid moving it excessively to develop a nice crust. Then transfer the roast to the slow cooker.
  3. Deglaze Pan: Turn heat to medium. Carefully add some of the beef broth to the skillet and use a wooden spoon to scrape up all the brown bits stuck to the bottom, as these add depth of flavor. Pour this liquid along with any bits into the slow cooker over the beef.
  4. Mix Seasonings: In a small bowl, combine Italian seasoning, granulated sugar, garlic powder, onion powder, kosher salt, black pepper, and dried thyme. Sprinkle this seasoning mixture evenly over the beef in the slow cooker.
  5. Add Peppers and Broth: Add the pepperoncini peppers along with 1/4 cup of pepperoncini juice, then add the giardiniera (without its juice). Pour in the remaining beef broth to cover the ingredients.
  6. Cook: Cover the crockpot and cook on LOW for 8 to 10 hours, or until the meat easily shreds with a fork. Once tender, shred the beef directly in the juices and stir to combine. Cover and cook on LOW for an additional 30 minutes to meld flavors.
  7. Toast Buns: Preheat oven to 350°F (175°C). Split the hoagie buns and toast on a baking sheet in the oven for 5 to 7 minutes if desired for added texture and warmth.
  8. Assemble Sandwiches: Fill toasted hoagie buns generously with shredded Italian beef and plenty of the delicious juices. Top with provolone cheese, extra pepperoncini, and giardiniera to taste. Serve immediately and enjoy your flavorful sandwich.

Notes

  • For best flavor, trim excess fat but keep some marbling for moisture.
  • Searing the meat before slow cooking creates a rich crust and adds depth of flavor.
  • Use mild or spicy giardiniera based on your heat preference.
  • Keep the meat submerged in juices during cooking to ensure tenderness.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with pickled vegetables or sautéed peppers for extra texture and taste.

Find it online: https://recipeplenty.com/slow-cooker-italian-beef-sandwiches-with-pepperoncini-and-giardiniera-recipe/