This meal is so easy it’ll leave you plenty of time to help with homework, pick the kids up from soccer practice, and still make time for the host of new shows waiting on your DVR. It is simply a matter of throwing a few ingredients in your slow cooker, setting it on low, and then coming back at the end of the day when you’re ready to eat. Serve the meat in your bread or rolls of choice with a simple salad and dinner is served! Better yet, do as I did and make a bigger roast than you need and freeze the leftovers so all you have to do is thaw and reheat another night.
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Slow Cooker Italian Beef Sandwiches with Pepperoncini
- Total Time: 495 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Tender Italian beef, slow-cooked to perfection. Serve on rolls for a delicious sandwich.
Ingredients
- 1/2 cups (118 ml) sugar
- 1 cups (237 ml) red wine vinegar
- 1/2 cups (118 ml) canola oil
- 1/2 cups (118 ml) water
- 1 tsp kosher salt
- 1 tsp minced garlic
- 1 jar pepperoncinis (juice included)
- 3-5 lbs (1361-2268 g) top round roast
Instructions
- In a large zip-top bag, whisk together the sugar, red wine vinegar, canola oil, water, salt, and minced garlic until the sugar dissolves.
- Add the top round roast to the bag along with the whole pepperoncinis and some of their brine. Squeeze out the air, seal, and place in the refrigerator. Marinate overnight or for at least 8 hours, flipping the bag once halfway through.
- Remove the roast from the bag and place it in the slow cooker. Pour the entire marinade and pepperoncinis over the top.
- Cover and cook on low for 8 hours, until the beef is fall-apart tender and shreds with almost no effort.
- Transfer the roast to a cutting board. Use two forks to shred the meat into thin pieces, discarding any large fat caps.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid. Let it soak on the warm setting for 10 to 15 minutes.
- Pile the beef onto crusty Italian rolls. Spoon some of the cooking jus into small bowls for dipping alongside.
Notes
- For a richer flavor, use a dry red wine instead of red wine vinegar.
- To speed up the cooking time, sear the roast briefly before marinating and slow cooking.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Sandwich
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
How long does the beef need to cook in the slow cooker?
Plan for 8 to 10 hours on low or 4 to 5 hours on high. The beef should be tender enough to shred easily with two forks when it’s done. 
What do the pepperoncini peppers add to the dish?
They contribute a tangy, mildly spicy brine that seasons the beef as it cooks. Adding some of the jar liquid to the slow cooker intensifies that flavor throughout the meat.
What’s the best bread for Italian beef sandwiches?
Crusty Italian rolls or hoagie rolls hold up best since they can absorb the cooking juices without falling apart. Lightly toast the inside of the rolls before filling for extra structure.
