Description
These Italian Beef Sandwiches are a flavorful, slow-cooked delight featuring tender shredded top round roast simmered with bell peppers and Italian seasonings. Served on hoagie rolls with melted provolone cheese and tangy pepperoncini, they make for a perfect hearty meal, ideal for gatherings or a comforting dinner.
Ingredients
Beef and Broth
- 2 cups low sodium beef broth
- 1 packet au jus gravy mix
- 2.5 lbs top round roast
Vegetables and Seasonings
- 3 bell peppers, cut into strips
- 1 .7-oz pack Italian salad dressing mix
Sandwich Assembly
- 8 hoagie rolls
- 8 slices provolone cheese
- 16 jar sliced pepperoncini
Instructions
- Prepare Crock-Pot Mixture: In your crock-pot, combine the low sodium beef broth with the au jus gravy mix, stirring to dissolve the seasoning.
- Add Roast and Peppers: Place the 2.5 lbs top round roast into the crock-pot, then add the sliced bell peppers evenly over the meat. Sprinkle the packet of Italian salad dressing mix over the ingredients to impart flavor.
- Cook the Roast: Cover the crock-pot and cook on high for 4 to 5 hours or on low for 8 to 10 hours. This slow cooking will tenderize the roast and infuse it with the seasonings.
- Shred the Meat: Once cooked, carefully remove the roast from the crock-pot and shred it using two forks until the meat is pulled apart into tender strands.
- Return Meat to Crock-Pot: Place the shredded meat back into the crock-pot to soak in the cooking juices and peppers, keeping it warm until serving.
- Assemble Sandwiches: To build each sandwich, lay a slice of provolone cheese on the bottom half of the hoagie roll, then add a generous portion of shredded beef with peppers. Top with two slices of pepperoncini.
- Optional Broth Serving: If desired, spoon some of the cooking liquid onto the top half of the roll or serve the broth separately in a small bowl for dipping the sandwich.
Notes
- You can use a different cut of beef suitable for slow cooking if top round roast is unavailable.
- For spicier sandwiches, add additional pepperoncini or a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the crock-pot or microwave.
- Serve with a side of crispy chips or a simple salad for a complete meal.
