Main Dishes |
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Italian Beef Sandwiches - 2025
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Great in hoagies and topped with a slice of provolone and some hot giardiniera! Joan said she's used banana peppers instead of pepperoncini as well.
- 4 pounds chuck roast or rump roast
- 1 tablespoon vegetable oil
- 1 yellow onion - sliced
- 1 packet Italian dressing mix (0.7 oz.)
- 16 ounce jar sliced pepperoncini with juice
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- 12 hoagie rolls or 24 slider rolls
- Hot giardiniera for serving
PREPARATION
- Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
- Place onion in the bottom of a 6 qt slow cooker.
- Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
- Add broth and pepperoncini peppers with ½ cup of the juices.
- Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
- Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
Great in hoagies and topped with a slice of provolone and some hot giardiniera! Joan said she's used banana peppers instead of pepperoncini as well.
