Slow Cooker Italian Beef Sandwiches

• 3 pounds beef chuck roast
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon crushed red pepper flakes (optional)
• 1 (12 ounce) bottle of beer
• 1 (12 ounce) can beef broth
• 6 sub rolls
• provolone cheese slices

Steps

1. 1 Trim excess fat from the beef and season with black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes.
2. 2 Place beef in the slow cooker.
3. 3 Pour beer and beef broth over the beef.
4. 4 Cover and cook on low for 4 hours.
5. 5 After 4 hours, switch to high and cook for another 2 hours until beef is very tender.
6. 6 Remove beef and shred with two forks.
7. 7 Slice sub rolls and layer with shredded beef and provolone cheese.
8. 8 Return the sandwiches to the slow cooker for a few minutes to melt the cheese.
9. 9 Serve with a ladle of the cooking juices for dipping.

Equipment

• Slow cooker
• Fork
• Knife

Variations

• Add sliced mushrooms or bell peppers to the slow cooker for extra veggies.
• Swap beef for pork shoulder for a different flavor profile.

Substitutions

• If you don't have beer, use an extra can of beef broth.
• Substitute provolone with mozzarella or Swiss cheese.

Pairings

• Pickle spears
• Garlic Parmesan fries

Nutrition

Tips

• For extra flavor, add a splash of balsamic vinegar to the cooking liquid.
• If you prefer your sandwiches wet, add more cooking juices before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the beef moist.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a saucepan with a little broth.

Serving Suggestions

• Serve with a side of crispy shoestring fries and a tangy coleslaw.

FAQ