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Recipe: slow cooker italian beef sandwich

slow cooker italian beef sandwich recipe image
Slow cooker italian beef sandwich serving suggestion

slow cooker italian beef sandwich

Shredded slow cooked Italian beef served on a hoagie roll and topped with zesty giardiniera.


  • 1 boneless beef Chuck Arm Roast (arm, shoulder, or blade), about 2-1/2 pounds

  • 1 packet Italian dressing mix

  • 1 teaspoon Italian seasoning

  • 1/4 cup Banana Peppers

  • 1 teaspoon granulated garlic

  • 1 cup low sodium beef broth

  • 4 hoagie rolls


  • Giardinera


  1. Press dressing mix and Italian seasoning evenly onto all surfaces of beef Chuck Arm Roast. Place banana peppers and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with roast and beef broth. Cover and cook on HIGH 6 hours or LOW for 8 hours or until pot roast is fork-tender.
  2. Remove roast and shred into a medium sized bowl. Cut rolls lengthwise and fill with beef. Top with giardinera and extra banana peppers.
Cook's Tip: Before filling rolls with beef, dip them into the leftover broth from cooking for a more authentic flavor.

Nutrition information per serving, 3 oz: 512 Calories; 225 Calories from fat; 25g Total Fat (9.3 g Saturated Fat; 0.2 g Trans Fat; 3.4 g Polyunsaturated Fat; 9.5 g Monounsaturated Fat;) 117 mg Cholesterol; 685 mg Sodium; 37 g Total Carbohydrate; 0.2 g Dietary Fiber; 0 g Total Sugars; 30 g Protein; 0 g Added Sugars; 87.1 mg Calcium; 4.9 mg Iron; 268 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 11.4 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 181 mg Phosphorus; 6.8 mg Zinc; 27.3 mcg Selenium; 111.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Riboflavin, Vitamin B6, and Phosphorus.