Description

Delicious and hearty Italian Beef Sandwiches made with tender slow-cooked top round roast, savory au jus gravy, bell peppers, and pepperoncini, all layered on hoagie rolls with melted provolone cheese. Perfect for a satisfying meal with a flavorful Italian twist.

Ingredients

Scale

Broth and Seasoning

2 cups low sodium beef broth
1 packet au jus gravy mix
1 (0.7 oz) pack Italian salad dressing mix

Meat and Vegetables

2.5 lbs top round roast
3 bell peppers, cut into strips

Sandwich Assembly

8 hoagie rolls
8 slices provolone cheese
16 jar sliced pepperoncini

Instructions

Prepare the Broth and Seasoning: In your crock-pot, mix together 2 cups of low sodium beef broth and 1 packet of au jus gravy mix until well combined. This will serve as the flavorful cooking liquid for the beef.
Add the Roast and Peppers: Place the 2.5 lb top round roast into the crock-pot along with the sliced bell peppers. Sprinkle the entire roast and peppers evenly with the Italian salad dressing mix to infuse Italian flavors.
Slow 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 process will tenderize the beef perfectly and allow the flavors to meld.
Shred the Beef: Once cooked, carefully remove the roast from the crock-pot and shred the meat thoroughly using two forks. Return the shredded beef back into the crock-pot to soak up some of the juices.
Assemble the Sandwiches: Slice the hoagie rolls and lay a slice of provolone cheese on the bottom half of each roll. Top with a generous portion of the shredded beef and cooked bell peppers, then add two slices of pepperoncini on top of each sandwich.
Serve: Optionally, drizzle a little of the flavorful cooking liquid onto the top half of the rolls or serve the au jus broth in small bowls on the side for dipping. Enjoy your Italian Beef Sandwiches warm!

Notes

For extra flavor, soak the sandwich rolls in the au jus broth before assembling.
You can substitute the top round roast with a chuck roast if preferred for a richer taste.
Adjust the amount of pepperoncini according to your spice tolerance.
These sandwiches are best served fresh but leftovers can be reheated gently with the broth to maintain moisture.
Use low sodium broth to better control the saltiness of the dish.

Prep Time: 15 minutes
Cook Time: 4 to 5 hours (high) or 8 to 10 hours (low)
Category: Sandwiches
Method: Slow Cooking
Cuisine: Italian-American

Keywords: Italian beef sandwiches, slow cooker beef, au jus sandwiches, hoagie sandwiches, Italian beef, provolone cheese sandwich