Let’s take all the stress out of lunch or dinner. Let’s make up the most indulgent and satisfying sandwich we can imagine! Slow Cooker Roast Beef Sandwich is the way to go! The beef is made oh-so-tender and juicy thanks to the slow cooking method, with hints of spiciness and sourness since it all cooks with pepperoncini and giardiniera. Plus, it’s all made even more savory and beefy since the meat is cooked in beef broth. How can a simple bun hold so much flavor as is found in a Slow Cooker Roast Beef Sandwich? It doesn’t seem possible, and you’ll be the first to enjoy that impossible taste.

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  • 3 pounds chuck roast, trimmed of visible fat and cut into large chunks
  • 1 (1-ounce) envelope Italian salad dressing mix
  • 1 (8-ounce) jar pepperoncini pepper slices, plus more for serving, plus the juice from the jar, to taste
  • 1 (8-ounce) jar giardiniera, Chicago-style Italian sandwich mix, drained, plus more for serving
  • 1 (14.5-ounce) can beef broth
  • hoagie buns, to taste
  • provolone cheese slices, optional, to taste


Step 1 –Place the chuck roast into the bottom of a large slow cooker.

Step 2 –Sprinkle the meat with the salad dressing mix.

Step 3 –Add the pepperoncini, the juice from the pepperoncini jar, the giardiniera, and the beef broth to the slow cooker, lifting the beef to ensure the broth gets underneath it.

Step 4 –Cover and cook the beef until the meat shreds easily with a fork, about 9 hours on low heat.

Step 5 –Use 2 forks to shred the beef and return it to the slow cooker to cook for 1 hour.

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Step 6 –Split the buns in half and scoop the shredded meat mixture into the buns.

Step 7 –Top the meat with the provolone.

Step 8 –Top the sandwiches with more of the pepperoncini and the giardiniera.

Step 9 –Serve.