Italian Beef Sandwiches

  • Yield 12 servings

Teresa Blackburn


1 -- (3-pound) boneless beef chuck roast
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 cup water
16 ounces sliced or whole pepperoncinis, undrained
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 clove garlic, minced
1 -- (2-ounce) packet reduced-sodium onion soup mix
2 tablespoons Worcestershire sauce
2 -- (1-pound) loaves Italian bread, cut into halves lengthwise


  1. Cut roast in half; place in a 5-quart slow cooker. Sprinkle with  Italian seasoning, cayenne and pepper. Add water. Cover and cook on HIGH 4 hours or until meat is tender.
  2. Remove roast; shred meat with two forks and return to the slow cooker.
  3. In a large bowl, combine the pepperoncinis, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on HIGH 1 hour longer or until peppers are tender.
  4. Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.



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