Slow Cooker Italian Beef Sandwich

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

  • 7 hrs
    5 min
  • 4
  • 510
  • 30 g


  • 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. 

0 % *

9.3g SAT FAT

0 % DV **


0 % DV

4.9 mg IRON

0 % DV

6.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

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.

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