Crock Pot Italian Beef Sandwiches

beef chuck roast

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

provolone cheese

🥗Healthier: mozzarella

💰Cheaper: American cheese

Mozzarella is lower in calories and American cheese is typically cheaper.

Trim excess fat from the chuck roast and cut it into six equal-sized pieces.

Place the chuck roast pieces into the bottom of a six quart crock pot.

Sprinkle a packet of Italian salad dressing seasoning mix over the roast.

Add about 1 cup of pepperoncini pepper slices and a splash of the juice to the crock pot.

Add about 1 cup of Chicago style Giardiniera to the crock pot, draining or squeezing out excess oil if necessary.

Use tongs to lift the meat and ensure all ingredients are well distributed underneath.

Cover the crock pot and cook on low for 8-9 hours until the meat shreds easily with two forks.

After 9 hours, remove the meat from the crock pot and shred it with two forks.

Return the shredded meat to the crock pot and cook on low for one more hour to simmer in the juices.

Assemble the sandwiches by placing the beef onto toasted gluten free sandwich rolls.

Top the beef with slices of provolone cheese and slide back into the oven to melt the cheese.

Spoon more Giardiniera on top of the assembled sandwiches before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens