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Slow Cooker Shredded Italian Beef (and Sandwich)

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x


The beef is wonderful by itself, but in the sandwich it is classic Philadelphia

Nutritional information does not include the bread or cheese




  • 1/2 cup white vinegar
  • 1 tbs minced onion (dried)
  • 1/2 tbs garlic powder
  • 1 tsp crushed red pepper flakes
  • 7 whole pepperoncini peppers (chopped--jarred is fine)
  • 7-10 ea banana pepper rings (jarred is fine)
  • 2-3 pound beef chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbs butter


  • 1 per person soft chewy roll
  • 2-4 tbs per person Mozzarella cheese (grated (or 1-2 slices))



  1. Spray slow cooker insert with cooking spray.
  2. Add the vinegar, dried onion, garlic powder, red pepper flakes, pepperoncini peppers, and banana pepper rings to the bottom of the slow cooker.
  3. Stir to combine.
  4. Season both sides of the roast with salt and black pepper.
  5. Add the chuck roast on top of the spice mixture.
  6. Top with the butter.
  7. Place the lid on the slow cooker and cook on LOW for 8 hours.
  8. Remove the beef from the slow cooker and shred.
  9. Return the beef to the slow cooker to soak up any juices.


  1. Slice the bread.
  2. Add 1/2 of the Mozzarella cheese to the bread.
  3. Toast the bread just until the cheese is melted.
  4. Cover the bread with the beef and the juices.
  5. Top with remaining Mozzarella cheese.



  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Cuisine: American


  • Calories: 351
  • Fat: 17.94 g
  • Carbohydrates: 9.1 g
  • Protein: 39.72 g
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