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! #longbournfarm #homemademeal #homeamdedinner #cookingfromscratch #scratchcooking #homecooked #homecookedmeal #homecookeddinner #simplefood #homegrownfood #fromscratch #roastbeef #italianroastbeef #roastbeefsandwich #italianbeefsandwich #italianbeef #beefsandwich #slowcookermeal #crockpotmeal
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5 from 1 vote

Slow Cooker Italian Beef Sandwich

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! 
Course Main Course
Cuisine American
Keyword hot roast beef sandwich, italian beef sandwich, roast beef sandwich
Prep Time 10 minutes
Cook Time 6 hours 40 minutes
Servings 8 sandwiches
Calories 353kcal
Author Longbourn Farm • Alli Kelley

Ingredients

  • 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

Instructions

  • 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.
  • 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. 

Video

Notes

You can use any type of roast for this recipe, I often use a chuck roast or a sirloin roast. 
If you don't have fresh herbs, substitute dried herbs in the following quantities: 1 tablespoon parsley, two teaspoons basil, 1 1/2 teaspoons ground sage. 
If you want to serve the pepperoncini on your sandwiches, add them sliced. If not, whole is fine. 3-4 add a mild spice, 7-8 add a more intense heat. For even more heat, add 2 tablespoons of the jarred liquid to the pot. 

Nutrition

Calories: 353kcal | Carbohydrates: 10g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 628mg | Potassium: 812mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 9.8mg | Calcium: 70mg | Iron: 4.5mg