This slow cooker Italian beef sandwich recipe is a family favorite and a crowd pleaser every time. Get an easy start on dinner today and use the leftovers all week long!
I am not kidding when I say this Italian beef sandwich recipe is a crowd pleaser. If I am feeding a crowd, this is my go-to! My family also loves it and it’s so easy to make ahead of time and have ready to go when everyone is home and hungry.
The secret to a great tasting roast is in the onions! I know this seems like an excessive amount of onions but trust me when I tell you that it really makes a difference! I love eating them on the Italian beef sandwiches, but even if you don’t like eating them, you need to add them! It makes everything delicious.
The next key to this recipe is the pepperoncini! I buy these in a jar, you can find them with the sundried tomatoes and roasted red peppers in the Italian section of the grocery store. If you like to serve them on your sandwiches, get the sliced ones but if not, just add them whole. I usually add 3-4 for mild spice and 7-8 for high heat. If you want to kick it up another notch, add a couple tablespoons of the pickling liquid!
I just season the roast the then add it to the crockpot, you could definitely sear it in a pan before adding it if you have the time! It adds a nice bark to the meat and great flavor.
Next, just add some beef broth and Worcestershire sauce for a perfect hot roast beef sandwich! I love serving these hot, with or without cheese!
The roast will be nice and fork tender when it’s done. It should easily fall apart as you slice it up for the sandwiches! I like to slice/shred the Italian roast beef and then add it back to the cooking liquid for about 30 minutes so it has a chance to absorb all those great flavors.
I’m also one of those people who really loves butter, so I will always tell you to butter up the buns or rolls you’re serving it on and put them on the griddle for a couple minutes until they are golden. I mean, why not? Really. It’s just another layer of flavor to these delicious roast beef sandwiches!
Another one of my favorite things about making roast is that we can usually get a few more meals out of it! If I have more than I can use during that time, I’ll portion it out and sick it in the freezer. You can read all about my love affair with my freezer here!
There you have it! A delicious and amazing and easy recipe for hot roast beef sandwiches! Your family is going to love these, cross my heart!
Slow Cooker Italian Beef Sandwich
- 3-4 pound beef roast see note
- 6 onions sliced
- 3 cloves garlic
- 4 pepperoncini whole or sliced, see note
- 1 tomato large, about 1 1/2 cup, diced
- 3 sprigs parsley whole, see note
- 2 sprigs basil whole, see note
- 1 sprig sage whole, see note
- 2 teaspoons dried oregano
- 1 cup beef broth
- 1 beef bullion cube
- 1/4 cup Worcestershire sauce
- 1 Bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place the onions, garlic, herbs, pepperoncini, and tomato in the bottom of a large crockpot.
- Season the roast with salt and pepper and place on top of everything in the crockpot.
- Pour the beef broth and Worcestershire sauce around the roast.
- Add the bullion cube.
- Place lid on crock pot and cook on low for about 7-8 hours, checking halfway to make sure there is enough liquid. The liquid should come up to the bottom of the the roast as it's sitting on the vegetables.
- When the beef is fork tender, remove it from the crockpot and slice or shred it on a large cutting board or plate.
- Remove the herb stems and bay leaf and discard them. Add freshchopped parsley and basil, if desired.
- Place meat back in crockpot with cooking liquid to absorb as much of it as possible while you assemble the sandwiches.
- Butter the insides of the rolls or buns you are using and place them on the griddle until golden brown.
- Once done, place sliced cheese on the bottom bun, add the meat, drizzle with extra cooking liquid or your desired sauce, and place top bun on top.
- If you'd like the cheese to melt completely, wrap them in foil and put in a 350 degree oven for about 5 minutes.
- Skim fat and strain cooking liquid for a nice dipping sauce for the sandwiches.