Slow Cooker Italian Beef Sandwiches
Slow cooker sandos are the ultimate easy, make-ahead, fam-approved food for the holidays.
Brought to you by: Carlsbad Cravings
Ingredients
- 1 Coke Mini Can (7.5oz)
- 6 hoagie buns
- 12 thin slices provolone cheese (or 6 regular)
- 1 16 oz. jar pepperoncini fire roasted bell peppers (optional)
- Italian beef (3-5 lbs.) boneless chuck roast
- 1 Tbsp. vegetable oil
- 1 (14.5 oz.) can low sodium beef broth
- 1/3 cup pepperoncini juice (from above can)
- 1/4 cup Worcestershire sauce
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp. dried minced onions
- 1 Tbsp. beef bouillon
- 2 tsp. each dried oregano, dried basil, dried parsley, garlic powder
- 1/2 tsp. each salt, pepper, dried thyme
Directions
- Heat vegetable oil over medium-high heat in a large cast iron skillet.
- Using tongs, sear meat on all sides until browned and transfer to a 6-quart (or larger) slow cooker.
- Add all remaining roast ingredients to slow cooker and give them a stir.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours or until roast easily sheds with a fork.
- Shred roast and continue to cook on low for 30 minutes.
- Meanwhile, bake rolls, cut side up for 5 minutes at 400°F.
- Top bottom side of buns with meat, followed by desired toppings and cheese.
- Return baking tray to the oven and bake for 5-10 minutes or until cheese is completely melted.
- Serve and enjoy.