This crockpot Italian beef sandwichs are easy to throw together and so delicious. Plus, your home will smell amazing all day while it cooks!

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  • 4 pounds chuck roast or rump roast
  • 1 tablespoon vegetable oil
  • 1 onion sliced
  • 1 packet Italian dressing mix 0.7 ounces
  • 16 ounces sliced pepperoncini peppers with juice
  • 2 cups beef broth
  • 1 teaspoon Italian seasoning
  • 12 hoagie rolls or 24 slider rolls
  • spicy giardiniera or pickled vegetables for serving


  • Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
  • Place onion in the bottom of a 6 qt slow cooker.
  • Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
  • Add broth and pepperoncini peppers with ½ cup of the juices.
  • Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
  • Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
  • Serve over rolls and top with pickled vegetables or peppers.

Recipe from Spend with Pennies

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