Italian Beef Sandwiches

Tender, juicy shredded chucke roast makes a perfect sandwich filling. The banana peppers in this recipe don't make the beef spicy, but they do add a delicious zesty flavor. We serve with extra peppers on top!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings sandwiches

Calories 646kcal

Author Karly Campbell

Ingredients

3-4 pound chuck roast
2 packets Italian dressing seasoning see notes
16 ounces mild banana peppers from a jar
8 sandwich rolls
16 slices provolone cheese
extra banana peppers for serving

Instructions

Place chuck roast, Italian dressing seasoning, and banana peppers (with juice) into a slow cooker.
Cover and cook on low for 8 hours or high for 4 hours. When the meat is tender enough to easily shred, it's done cooking. If the meat is tough, continue cooking until tender.
Shred meat with two forks and place on sandwich rolls. Remove some of the juice from the crockpot to small bowls for dipping the sandwiches.
Top with cheese and extra banana peppers, if desired.

Video

Notes

We're using the packets for making Italian salad dressing that you'd find near the rest of the salad dressing in the grocery store. Do not use Italian seasoning that you'd find in spice jars.

All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

Nutrition