Italian Beef Sandwiches

These slow cooker Italian beef sandwiches are the kind of hands-off sandwiches that feed a hungry crowd with almost no effort. A chuck roast braises low until it’s fork-tender, gets shredded, then soaks up a tangy, peppery sauce before piling onto Italian bread.

Chuck roast is the right cut here. Its fat and connective tissue break down over the long cook into meltingly tender, juicy shreds. The flavor secret is the pepperoncini, added undrained: that briny, tangy juice is what gives Italian beef its signature savory-sour punch, backed up by onion soup mix and Worcestershire for deep, beefy richness.

Sweet red and green peppers soften right in with the beef, and once everything’s tender, you spoon the juicy mixture onto sturdy Italian bread. Don’t skip dunking a bite into the leftover jus, that’s how this sandwich is meant to be eaten.

Kitchen Tips

• Use chuck roast; its marbling and collagen are what make the shredded beef tender and juicy after the long cook.
• Add the pepperoncini undrained; the briny juice is the secret to that tangy Italian-beef flavor.
• Use sturdy Italian bread or rolls that hold up to the juicy beef without falling apart.

Variations

• Top with provolone or mozzarella and broil briefly for a cheesy Italian beef melt.
• Add sauteed onions, or more cayenne and hot giardiniera for a spicier, Chicago-style sandwich.