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Favorite Italian Beef Sandwiches

I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. —Kris Swihart, Perrysburg, Ohio
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    12 servings


  • 1 jar (11-1/2 ounces) pepperoncini
  • 1 boneless beef chuck roast (3-1/2 to 4 pounds)
  • 1/4 cup water
  • 1-3/4 teaspoons dried basil
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 large onion, sliced and quartered
  • 12 hard rolls, split


  • Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
  • In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings.
  • Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.
Editor's Note
Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutrition Facts
1 sandwich: 376 calories, 15g fat (5g saturated fat), 86mg cholesterol, 1132mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 31g protein.

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Average Rating:
  • ktype
    Nov 27, 2020

    Family went nuts over this one. It was pretty spicy, until it sat for a day when I could eat it. Delicious!

  • Vickie
    Aug 20, 2019

    One of our family's favorite recipes. So tender and delicious. We sometimes substitute a jar of banana peppers for the pepperonis. It makes it a little milder for the grand kids. So good with some ciabatta buns.

  • kredhead
    Feb 9, 2018

    Best beef recipe for the crockpot ever, it takes only a few minutes to put together, the meat was as soft as butter. The peppers, onions & spices were perfectly savory & added a bit of zip. I used half garlic powder & half roasted garlic powder & doubled the pepper. I removed the seeds from the peppers since I felt after cooking for 9 hours I thought it might get too spicy. It was delicious, pile up the meat with the peppers & onions on a bun. I will make this again & again. Thank you TOH for another keeper recipe.

  • Summy
    Jan 12, 2018

    I made this as is, and it was delicious, but a little dry which was my fault because I used a 3 lb beef roast straight from the freezer since I didn't have time to defrost it. So I pulled the beef, and then the next day put it all back into the crockpot and added a can of Italian diced tomatoes and cooked it on low for 2 1/2 hours. Oh YUM!!!

  • murrworm88
    Jul 30, 2014

    I cannot tell you how many times I have made this over the past 5 years and we love it every time! If you do not take care to remove the seeds when you are de-stemming, it can have quite a bit of kick. These go great with a macaroni or potato salad. Definitely one of our favorite slow cooker recipes.

  • brynedmonds
    May 10, 2013

    No comment left

  • krazy2shop
    Sep 16, 2012

    No comment left

  • mel51481
    Sep 10, 2012

    Great meal for Sunday football! It was so easy to prepare and very delicious! The pepperoncinis gave this recipe a great Italian flavor. I would definitely make this again.

  • angelasandoval
    Sep 3, 2012

    No comment left

  • bam72
    Feb 19, 2012

    Very easy!!! Nice to come home to!