Serves 10
365 min
Slow-Cooker Italian Beef Sandwiches with Pepperoncini
Recipe GLPR80a3228fbee697
Tender, juicy beef roast slow-cooked with tangy pepperoncini peppers and their zesty brine, then shredded and served on toasted buns. Optionally topped with melted cheese for a satisfying, flavor-packed sandwich that's perfect for crowds or meal prep.
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Ingredients
1 beef roast (chuck or rump, about 3-4 pounds)
1 (12 oz) bottle pepperoncini peppers with brine
10 sandwich buns or rolls
1 cup sliced cheese (provolone, mozzarella, or cheddar), optional
Directions
Place the beef roast in the slow cooker basin, positioning it seam-side up if applicable.
Pour the entire contents of the pepperoncini bottle—including the peppers and all their brine—directly over the beef roast.
Cover the slow cooker and set to low heat. Cook for 6 to 8 hours, until the beef is fork-tender and easily shreds. Do not lift the lid excessively during cooking.
Transfer the cooked roast to a cutting board or shallow pan. Using two forks, shred the beef into bite-sized pieces, discarding any large fat deposits. Reserve all cooking liquid and pepperoncini from the slow cooker.
Return the shredded beef to the slow cooker and stir gently to combine with the pepperoncini and juice. Keep warm on low setting until ready to serve.
Toast the sandwich buns lightly in a toaster or under a broiler until golden and crisp.
Using a slotted spoon or tongs, place a generous portion of shredded beef onto each toasted bun. Drizzle with pepperoncini juice from the slow cooker to moisten each sandwich.
If desired, top the beef with a slice of cheese while still warm, allowing it to soften. Serve immediately with extra pepperoncini and juice on the side.
