Crockpot Italian Beef sandwiches

One of the first blogs I began following and paying attention to was Passionate Penny Pincher or PPP.  I really love her money saving  tips and I really love the recipes she puts on her blog.  i found this one last year and have made it time and time again.  This recipe requires very few ingredients and has so much flavor.  I really think if you give this recipe a try, you will be hooked!! Oh and the website address for the PPP website is  Check her out.  She seems like a lovely person and has so much to offer.

Slow Cooker Italian Beef Sandwiches (from Passionate Penny Pincher)


2-3 pound chuck roast

1 jar pepperoncini peppers

1 packet McCormick Au Jus gravy mix

hoagie buns


The roast is in the slow cooker already, let the cooking begin!  Will post a pic of the final product later this evening!!


place your chuck roast in your slow cooker.  Dump the jar of peppers and the juice on top of the roast.  Do not add any water.  Cook on low for 6-7 hours.  After it has cooked for 6 hours, remove roast from the slow cooker and put it on a plate.  Remove the peppers with a slotted spoon and throw them away.  Whisk in the au jus gravy mix into the liquid in the slow cooker.  Shred the roast and then return it to the slow cooker.  Let it cook on low for another 30 minutes or so the yummy liquid and the roast can mingle.  Now how I serve them is use a slotted spoon to spoon the meat onto the hoagie buns.  We eat them undressed and they are delicious that way, but feel free to serve fully dressed with lettuce, tomato, dijon mustard, and mayo.  A little provolone cheese melted over it would be lovely as well.  Oh let me not forget the most important part!!!  Ladle some of the yummy liquid/juice/gravy into a individual small bowls for dipping.  MMMMMMMMMM!!!



Finished product…cue yummy noises


One thought on “Crockpot Italian Beef sandwiches”

  1. Forgive me for asking this as I am novice cook. I put the roast with the juice in the crock pot this morning. I noticed the juice didn’t cover the roast. Will that cause the meat to dry out? Should I add extra juice?

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