Slow Cooker: Italian Beef Sandwiches


Dinners this week have been a little crazy. Between motivation, work, moving, etc, the willingness to sit down and cook at supper time has been minimal. Tuesday, I went back to my trusty slow cooker and Skinnytaste blog for some supper inspiration. It might just be me, but summer always makes me crave sandwiches and handheld meals for dinner. I decided to try out this Italian beef to satisfy my craving for a hearty sandwich (which required 0 effort). This recipe definitely fit the bill! It required no prep work, took a full day (so I didn’t have to worry about timing at all), and turned out great. It was flavorful and juicy- with dry beef being a huge fear of mine anytime I have Italian beef sandwiches. The pepperoncini was not spicy at all. It added more of a pickle/tangy flavor rather than heat after it had cooked. Highly recommend this one- and it makes great leftovers!

Slow Cooker Italian Beef Sandwiches


  • 3 lbs beef top round roast, trimmed of fat
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 teaspoons Italian salad dressing mix or see below for homemade
  • 3 cups low sodium beef broth
1 tbsp minced garlic
  • 1 bay leaf
8 oz jar pepperoncini
  • 2 red bell peppers, cut into thin strips
  • Bread and cheese for the sandwich

Homemade Italian Seasoning:

  • 1 1/2 tbsp garlic powder
1 1/2 tbsp onion powder
  • 1 tbsp sugar or stevia
  • 2 tbsp dried parsley
1 tbsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tbsp salt
  • 2 tsp black pepper


  1. Pat the roast dry with a paper towel. Combine the onion powder, black pepper and salt and rub all over the roast then place into the slow cooker.
  2. Add the Italian salad dressing mix, broth, garlic and bay leaf. Cover and cook on high 5 to 6 hours or low 10 to 12 hours, until very tender and easily shreds with two forks.
  3. When done, remove bay leaf and shred the beef. Add the pepperoncinis and the bell peppers to the slow cooker, cover and cook high 30 minutes or low 1 hour.
  4. To serve, top each roll or bread with 3 oz meat mixture, top with 1 slice cheese. Serve the remaining liquid as a dip for the sandwich, if desired. If desired, place the bread under the broiler 2-3 minutes to melt the cheese.

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