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Crock Italian Beef Sandwiches


  • 3-4 lb roast, trimmed of fat
  • 1 package Good Seasons Italian dressing mix
  • 1/2 of a 16 oz jar of pepperoncini peppers, including the juice (in my store, these are next to the pickles)
  • 1 can beef broth
  • swiss or provolone cheese slices
  • rolls (the crusty rolls from the bakery are nice but hamburger buns work fine too)


  1. Put first four ingredients in the crockpot. 
  2. After 5 hours on low, shred meat and cook another 3 hours on low. 
  3. Add meat to rolls and melt the cheese under the broiler.
**I have waited to shred the meat up until the last hour or so before eating. It doesn't seem to make a difference.