Slow Cooker Italian Beef Sandwiches
A beef chuck roast cooks all day in a seasoned beef jus with garlic, oregano and a pinch of chili until it falls apart. Slice or shred it, pile it into crusty sub rolls and finish with spicy giardiniera or soft green peppers. Spoon over extra jus, or dip the whole sandwich, for the classic messy version.
By Maya Ellison
Published
- Prep Time
- 20 mins
- Cook Time
- 9 hrs
- Total Time
- 9 hrs 20 mins
- Servings
- 8 sandwiches
How do you make Slow Cooker Italian Beef Sandwiches?
Sear a 1.5 kg beef chuck roast, then slow cook it in 500 ml beef stock with garlic, oregano, basil, onion powder and chili flakes on LOW for 8-10 hours or HIGH for 5-6 hours, until fork-tender. Slice or shred the beef, return it to the jus and pile it into 8 sub rolls with hot giardiniera or sweet peppers. Spoon jus over the top to serve.
- Total time
- 9 hrs 20 mins
- Calories
- 590 per serving
- Protein
- 45 g
- Yield
- 8 sandwiches
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Beef
Jus
Sandwiches
Equipment
Slow cooker (5-6 litre) · Large skillet · Tongs · Two forks or a sharp carving knife · Cutting board
Quick Directions
Sear the beef
Pat the roast dry and season it all over with the salt and pepper.
Make the jus
Pour the stock into the hot skillet and scrape up the browned bits, then pour it over the beef.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef is fork-tender and pulls apart easily.
Slice or shred
Lift the beef onto a board and rest it for 10 minutes.
Build the sandwiches
Split the rolls without cutting all the way through and toast the cut sides under the broiler for 1-2 minutes if you like.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker italian beef sandwiches.
Sear the beef
Pat the roast dry and season it all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the beef for 3-4 minutes per side, until well browned. Move it to the slow cooker.
Make the jus
Pour the stock into the hot skillet and scrape up the browned bits, then pour it over the beef. Add the Worcestershire sauce, garlic, oregano, basil, onion powder, chili flakes and bay leaf.
Slow cook
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef is fork-tender and pulls apart easily. For sweet peppers, add the pepper strips for the last 45-60 minutes so they soften but keep their shape.
Slice or shred
Lift the beef onto a board and rest it for 10 minutes. Shred it with two forks, or slice it as thinly as you can across the grain. Skim the fat from the jus, remove the bay leaf, return the beef to the jus and keep it on WARM.
Build the sandwiches
Split the rolls without cutting all the way through and toast the cut sides under the broiler for 1-2 minutes if you like. Lift the beef out with tongs, let the extra jus drip off, and pile it into the rolls. Top with peppers, giardiniera or both, then spoon over a little jus or dip the whole sandwich quickly in the jus. Serve with more jus on the side.
Recipe Tips
- Giardiniera is a mix of pickled vegetables, usually peppers, celery, carrot and cauliflower, packed in oil or vinegar; the hot kind adds chili. If you can't find it, use chopped pickled hot peppers.
- For deli-thin slices, cook the beef a day ahead, chill it whole in the jus, then slice it cold and reheat the slices in the jus on the stove.
- Toast the rolls. A crisp cut side holds up to the jus much longer than soft bread.
- Chilling the jus makes skimming easy: the fat sets on top and lifts off in one piece.
Variations
- Cheesy Italian beef: lay a slice of provolone, a mild semi-firm Italian cheese, over the beef and broil for 1-2 minutes until melted. Mozzarella or a Swiss-style cheese works too.
- Leaner beef: use a top round or sirloin tip roast and cook it on LOW for 6-7 hours, then slice it thinly rather than shredding.
- Extra hot: double the chili flakes and add a few spoonfuls of the giardiniera oil to the jus before serving.
Nutrition (per serving)
| Calories | 590 |
|---|---|
| Protein | 45 g |
| Carbs | 45 g |
| Fat | 25 g |
| Saturated fat | 9 g |
| Fibre | 2.5 g |
| Sugar | 5 g |
| Sodium | 1180 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the beef in its jus within 2 hours in an airtight container for up to 4 days. Keep the rolls and giardiniera separate.
- Freezer
- Freeze the beef in its jus for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat the beef and jus in a covered saucepan over medium heat, or in the microwave, until it reaches 74°C (165°F). Do not reheat it in the slow cooker; once hot, you can move it to the slow cooker and hold it on WARM for serving.
Slow Cooker Italian Beef Sandwiches FAQs
What is the best cut of beef for Italian beef sandwiches?
Boneless chuck roast is the easiest choice for the slow cooker. It has enough fat and connective tissue to turn tender and juicy after 8-10 hours on LOW. Top round or sirloin tip is leaner and slices more neatly, but it needs less time and can dry out if overcooked.
What is giardiniera and what can I use instead?
Giardiniera is a relish of pickled vegetables such as peppers, celery, carrot and cauliflower, packed in oil or vinegar. Hot giardiniera adds chili. If you can't find it, use chopped pickled hot peppers or banana peppers, or soft cooked green bell peppers for a sweet version.
How do I keep Italian beef sandwiches from getting soggy?
Use sturdy, crusty sub rolls and toast the cut sides before filling. Let the beef drip for a few seconds before it goes into the roll, and add extra jus or dip the sandwich just before eating.
Can I make Italian beef ahead of time?
Yes. Cook the beef up to 3 days ahead, cool it and refrigerate it in the jus within 2 hours. Slice it cold, then reheat it in the jus on the stove until it reaches 74°C (165°F). Transfer it to the slow cooker on WARM to keep it hot for serving.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
