Make delicious Crockpot shredded beef sandwiches with Italian flavors. Top the 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.
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Why You'll Love It
- Easy dinner recipe
- Customize the sandwich with what you love
- Easy to modify to be gluten free, dairy free, and low FODMAP
Featured Ingredients
- 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 ingredient must not be skipped. It's spicy, briny flavor is perfect for offsetting the rich pot roast beef. I learned how amazing this works with Mississippi pot 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 - This mild, smoky cheese 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.
Step-By-Step Instructions
Step 1: Put the roast in a 6-quart crockpot. Add the beef broth, and sprinkle the spices over the meat and in the broth.
Step 2: Pour in the pepperoncini juice.
Step 3: Add the whole pepperoncini peppers. Add the cover, and set the crock pot to low for 8-10 hours or on high for 4-5 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.
Step 4: In a large skillet, add a tablespoon of avocado oil. Turn the heat to medium-high and add the sliced bell peppers. Once they start caramelizing, in 3-5 minutes, turn and allow them to sit again.
Do not stir constantly, because they will not get caramelized but steamed. Once they turn golden brown, turn off the heat and set aside.
How To Build A Sandwich
Step 1: Place the cheese halves on the bottom bun, toast, bagel or whatever bread you are using. This will help keep the meat juices from absorbing into the bun.
Step 2: Next, pile on the shredded beef. Use tongs and allow the juices to drain off a bit. This will help prevent a soggy sandwich.
Step 3: Next, add strips of caramelized bell peppers to the top of the meat. You can add as many as you want—there are no rules!
Step 4: 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!
Tips and Tricks
Meal-prep the meat the night before for a painless morning. Slice the peppers in advance, too, making meal time less stressful.
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.
Special Diet Options
Gluten Free Beef Sandwiches: Use a gluten free bun and gluten free spices.
Dairy Free Beef Sandwiches: Skip the cheese or use a dairy free option.
Low FODMAP Beef Sandwiches: If fructans are not tolerated, use a wheat-free bun. Cook the beef in a low FODMAP beef broth. Green bell peppers are tolerated in high quantities, and use a low-lactose cheese like havarti, Monterey jack, Swiss, or cheddar. Ingredient suggestions are based on testing from the Monash University Food App.
Toppings
- 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
Store: Place any leftovers in an airtight container in the refrigerator for up to four days.
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.
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.
What To Serve With Beef Sandwiches
Serve pot roast sandwiches for Sunday dinner with roasted tiny potatoes! The creamy, roasted baby potatoes are a wonderful pairing 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. Once the fries are done, reduce the oven temperature to 350 degrees F, or the sandwiches might burn. No time for fries? Add a handful of potato chips!
Additional Sandwiches
Still looking for a sandwich recipe? Discover an old favorite or something new!
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Crockpot Shredded Beef Sandwiches
Equipment
Ingredients
- 2-3 pound beef roast
- 1 cup beef broth
- ¼ cup pepperoncini juice
- 2 tablespoons Italian seasoning
- 6 whole pepperoncini peppers
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 hoagie buns (Note 1)
- 3 multi-colored bell peppers (Note 2)
- 1 tablespoon avocado oil
- 8 ounces provolone cheese sliced (Note 3)
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.
- 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 with soggyness.
- Next, add strips of caramelized bell peppers to the top of the meat.
- 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!
Venessa Mandelkow says
We love this crockpot recipe for winter or summer!