Italian Beef Sandwiches

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Italian Beef Sandwiches

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 hours
Servings 6


  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1 packet (0.75 ounces) dry Italian salad dressing mix
  • 3 cups water
  • 5 pound beef chuck roast
  • Crusty rolls
  • Sliced pepperoncini peppers - optional
  • Giardiniera - optional


  • Dump the first 10 ingredients into a saucepan.
  • Stir well and bring to a boil for a minute or two.
  • Place roast in the slow cooker and pour spice mixture over roast.
  • Cover and cook on low for 8 to 10 hours or until beef just falls apart.
  • Remove bay leaf and shred meat in the drippings with forks.
  • Serve on rolls with sliced pepperoncini peppers and giardiniera if you like.
  • The extra sauce in the slow cooker is great for dipping!


Calories: 685kcal | Carbohydrates: 1g | Protein: 73g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 261mg | Sodium: 1105mg | Potassium: 1275mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 59IU | Vitamin C: 0.05mg | Calcium: 80mg | Iron: 8mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Charlie J. says:

    This is a family favorite. So easy and so delicious. Thank you for the recipe.

  2. Absolutely divine!! Super easy. I prepared the dry ingredients the night before to save a bit of time. Secret ingredient is the Italian dressing. LOVE IT!

    1. Amy Hanten says:

      Hi Anna, I’m so glad you loved it! It’s one of my favorites! -Amy

  3. Please give us an idea how many people this might serve! Thank you.

    1. Amy Hanten says:

      Hi Lani. This makes about 12 to 15 sandwiches depending on how big you make them. Thanks! -Amy

  4. perfect with garlic smashed red potatoes! Juice was divine for dipping and soaking!

    1. Amy Hanten says:

      Thanks Nancy! I love this recipe too! -Amy

  5. This is SOOO good! Thank you for sharing!

    1. Amy Hanten says:

      Hi Craig, I’m so glad you liked it! It’s one of my family’s favorites! -Amy

  6. Instead of using garlic powder, I make slits in the meat and stick 4 or so cloves of garlic in the pockets with fresh parsley. Garlic cloves really mellow out, becomes mild and buttery, and the meat is deliciously flavored.