Make a delicious Pot Roast Sandwich in a crock pot with Italian flavors. Top the Italian beef sandwiches with caramelized bell peppers and melty provolone cheese. The best part is that the pot roast cooks all day while you are at work, school, or doing one of the other million things on your to-do list. These have been our favorite sandwiches for years.
The beef roast cooks in the crock pot in beef broth and pepperoncini juice. Add Italian seasoning, salt and pepper, and a few pepperoncini peppers; it is ready to slow cook. Once cooked, the tender roast beef is shredded and returned to the crock pot to soak in the cooking juices - to add even more flavor to the meat.
It is worth mentioning the star ingredient of the sandwich - the caramelized peppers. I love to use multi-colored bell peppers. They are so pretty and also delicious. This Italian beef sandwich recipe with melty cheese, juicy beef, and carmelized peppers will be a family favorite!
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Ingredients For Pot Roast Sandwich
- Beef Roast - I like to use a chuck roast, but any cut of meat will work. Pick out a roast that has good marbling. All those white areas are fat intertwined with the meat, creating the best flavor!
- Beef Broth - Another way to add flavor to the roast and keep it from drying out while cooking.
- Pepperoncini Juice - This is an ingredient that must not be skipped. It has a spicy, briny flavor - perfect for offsetting the rich pot roast beef. I learned how amazing this works with Mississippi roast.
- Italian Herb Seasoning - It's a mix of oregano, basil, marjoram, thyme, rosemary, and nothing else. Skip the Italian dressing mix packet. I love the Italian herb seasoning mix from Penzey’s. It is simple, clean ingredients, and so versatile!
- Salt and Black Pepper - Classic spices for a reason.
- Pepperoncini Peppers - Add a handful of whole pepperoncini peppers to add moisture.
- Bell Peppers - Grab a package of multi-colored bell peppers and a green bell pepper. Use whatever colored bell peppers you love.
- Hoagie Rolls - We like hoagie buns. They are bigger than hot dog buns for more room for beef, peppers, and melted provolone cheese. Use a gluten free option if needed.
- Provolone Cheese - The mild, smokey cheese, which not only melts perfectly but also works with the peppers and the shredded beef.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
How To Build A Sandwich
Grab a 6-quart crock pot and place the pot roast into the inner pot.
Next, pour the beef broth and the pepperoncini juice over the beef roast. This will give the spices something to stick to.
Next, sprinkle the Italian seasoning, salt, and pepper over the roast and into the liquid.
Add the whole pepperoncini peppers. Add the cover, and set the crock pot to low for 8-10 hours.
Once cooked, remove the roast and shred it with two forks on a cutting board. Return the shredded meat to the crock pot. Turn the heat to warm. The meat will soak in the juices while the toppings are prepared.
Preheat the oven to 350 degrees F. Wash the bell peppers. Using a sharp knife and cutting board, slice the bell peppers into strips while the shredded pot roast marinates in the cooking liquid.
In a large skillet, add a tablespoon of avocado oil. Turn it to medium-high heat and add the sliced peppers. Once they start caramelizing, in 3-5 minutes, turn and allow them to sit again. If you stir constantly, they will not get carmelized but steamed. Once they turn golden brown, turn off the heat and set aside.
Next, toast the buns. Spread a bit of softened butter on the inside of the buns and place buttered side down in a medium skillet over low heat. Watch carefully because the buns will burn if you walk away and do anything else. It is like they have radar and know that you went to switch the laundry.
Now you have all the delicious components to build the perfect sandwich! Place the bun open on a baking sheet covered with parchment paper for easy cleanup. Take a slice of provolone cheese and fold it in half. Place the cheese halves on the bottom bun. This will help keep the meat juices from absorbing into the bun.
Next, pile on the flavorful beef. Use tongs and allow the juices to drain off a bit. This will also help the soggy sandwich factor.
Next, add strips of caramelized bell peppers to the top of the meat. As many as you want, no rules!
Grab another slice of provolone cheese and fold it in half again. Add it to the top of the sandwich. Bake the sandwich in a 350 degree F oven for 10-15 minutes or until the cheese melts. Once the cheese is melted, remove from the oven and enjoy!
Sandwich Variations
Gluten Free Bun Options: Use a gluten free bun or, my favorite, a baked potato instead of the bun. Build the sandwich on top of a halved baked potato.
Additional Bun Options: Use crusty rolls, like ciabatta buns. Or make it an open-face sandwich with a toasted piece of Texas toast or crusty bread like sourdough. Use your favorite bread. Even in a pinch, sandwich bread will work. Find the best bread option you can afford at the grocery store.
Leftover Pot Roast Sandwich: If you have pot roast leftovers, skip the cooking of the pot roast steps as a wonderful shortcut! Mississippi Pot Roast is a great recipe and another slow-cooked pot roast option.
Sandwich Topping Options
Horseradish Sauce: Need another layer of spicy? Add a shmear of horseradish sauce to the sandwich.
Giardiniera: I love this pickled mix of peppers and vegetables in a vinegar-based brine as a perfect topping option. Also, add dilly pickled green beans, if I have any in my refrigerator.
Mushrooms: Add some canned mushrooms. Saute them in a splash of Worcestershire sauce and some butter to amp up the flavor.
Sliced Banana Peppers: I first discovered my love for banana peppers at Subway many, many years ago. If you haven’t tried them on a sandwich, you should!
Cheese Options: Pepperjack cheese, swiss cheese, and mozzarella cheese are all great options!
How To Reduce The Fat
Fat equals flavor. However, once the pot roast is cooked, it is possible to remove some of the fat. It just takes a bit of planning. Once the beef is shredded and put back in the juices, allow the crock pot to cool, and then place it in the refrigerator overnight. The fat will solidify, turn white, and can be easily removed with a spoon the next day.
Storing And Reheating
To Store: Place any leftovers in an airtight container in the refrigerator for up to four days.
To Freeze: Shredded pot roast freezes beautifully! Add chilled leftovers to a freezer friendly container, and keep in the freezer for up to four months. They make the best lunch sandwiches! Defrost the night before you want to use it.
To Reheat: Leftovers can be reheated in the microwave or a small saucepan on the stovetop for 1-2 minutes or until warmed. If the leftovers seem dry, add a splash of beef broth.
Meal Planning
Serve roast beef sandwiches for Sunday dinner with roasted tiny potatoes! The creamy, roasted baby potatoes are a wonderful option to pair with tender beef sandwiches. Other great side dish options include pasta salad, potato salad, or roasted vegetables. On those busy nights, aren’t they all busy? Take out a bag of frozen French fries. Just reduce the oven temperature to 350 degrees F once the fries are done, or the sandwiches might burn. No time for fries? Add a handful of potato chips!
Additional Delicious Sandwiches
Recipe
Pot Roast Italian Beef Sandwiches
Ingredients
- 2-3 pound beef roast
- 2 Tablespoons Italian seasoning mix
- ¼ cup pepperoncini juice
- 6 whole pepperoncini peppers
- 1 cup beef broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 hoagie buns
Sandwich Toppings:
- 4 multi-colored bell peppers
- 1 Tablespoon avocado oil
- 8 oz provolone cheese sliced
Instructions
- Grab a 6-quart crock pot and place the pot roast into the inner pot. For easy cleanup, spray with nonstick cooking spray.
- Next, pour the beef broth and the pepperoncini juice over the beef roast.
- Next, sprinkle the Italian seasoning, salt, and pepper over the roast and into the liquid.
- Add the pepperoncini peppers. Cover, and set the crock pot to low. Cook for 8-10 hours on low or 4-6 hours on high.
- Shred the roast with two forks on a cutting board. Return the shredded meat to the crock pot. turn the heat to warm. Leave the shredded beef in the crock pot while you prepare the toppings.
- Preheat the oven to 350 degrees F.
- Wash the bell peppers. Using a sharp knife and cutting board, slice the bell peppers into strips while the shredded pot roast marinates in the cooking liquid.
- In a large skillet, add a tablespoon of avocado oil. Use medium-high heat and add the sliced peppers to the skillet. Once they start caramelizing, in 3-5 minutes, turn and allow them to sit again. If you stir constantly, they will not get carmelized but steamed. Once they turn golden brown and caramelize, turn off the heat and set aside.
- Next, toast the buns. Spread a bit of softened butter on the inside of the buns and place buttered side down in the medium skillet over low heat. Watch carefully because the buns will burn if you walk away and do anything else.
- Now you have all the delicious components to build the perfect sandwich! Place the toasted bun open on a baking sheet with parchment paper for easy cleanup. Take a slice of provolone cheese and fold it in half. Place the cheese on the bottom bun. This will help keep the meat juices from absorbing into the bun.
- Next, pile on the flavorful beef. Use tongs and allow the juices to drain off a bit. This will also help the soggy factor.
- Next, add strips of caramelized bell peppers to the top of the meat. As many as you want, no rules!
- Grab another slice of provolone cheese and fold it in half again. Add it to the top of the sandwich. Bake the sandwich in a 350 degree F oven for 10-15 minutes or until the cheese melts. Once the cheese is melted, remove from the oven and enjoy!
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