Crockpot Italian Beef Sandwich Savory and Simple Recipe

Ingredients

• 3 pounds beef chuck roast
• 1 packet Italian dressing mix
• 1 cup beef broth
• 1 jar pepperoncini peppers (16 oz)
• 1 whole onion, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes (optional)
• to taste salt and pepper
• 8 slices provolone cheese
• 8 whole hoagie rolls
• for garnish fresh basil leaves

Instructions

1. Prepare the Beef: Start by trimming any excess fat from the beef chuck roast. Season it generously with salt and pepper.
2. Mix the Ingredients: In a bowl, combine the Italian dressing mix, beef broth, pepperoncini peppers (along with their juice), sliced onion, minced garlic, oregano, basil, and red pepper flakes if using. Mix well.
3. Set the Crockpot: Place the seasoned beef roast into the crockpot. Pour the pepperoncini and broth mixture over the top, ensuring the beef is well-covered.
4. Cook Low and Slow: Cover the crockpot and cook on low for 8 hours or until the beef is tender and easily shredded with a fork.
5. Shred the Beef: Once cooked, remove the beef from the crockpot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
6. Prepare the Sandwiches: Return the shredded beef to the crockpot to soak up more juices. While this reheats, preheat your oven to 400°F (200°C).
7. Assemble the Sandwiches: Take a hoagie roll and fill it generously with the Italian beef mixture. Top with a slice of provolone cheese.
8. Melt the Cheese: Place the filled rolls on a baking sheet and bake in the preheated oven for about 5-7 minutes or until the cheese is melted and bubbly.
9. Serve and Enjoy: Garnish each sandwich with fresh basil leaves. Serve with a side of the pepperoncini juice for dipping.