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Our Slow Cooker Italian Beef Subs are an easy and delicious way to feed a crowd! Fork tender beef nestled in a soft sub roll and topped with zesty vegetables.
We developed this recipe as part of an ongoing Brand Ambassadorship with Peapod. All opinions are 100% mine.
Whether you are hosting a game day party at home, or traveling with your slow cooker to a tailgate party, today’s recipe for Slow Cooker Italian Beef Subs is sure to become a fan favorite!
Italian Beef is a classic Chicago dish dating back to the 1930’s. It also happens to be one of the very first recipes that my husband Jack learned to made way back when he first started his food service career – and he has been making it ever since!
Over the years, Jack has adapted this recipe for the slow cooker – and the beef comes out super tender from the long and slow cooking process. It’s also super flavorful thanks to a blend of Italian seasonings, onions and fresh tomatoes. We like to eat it on a sub roll with provolone cheese plus a mix of chopped pepperoncini, tomatoes and onions on top!
You can find all of the ingredients to make these Slow Cooker Italian Beef Subs – as well as just about every other food you’ll need for your next game day gathering, when you order your groceries from Peapod!
Peapod offers hundreds of weekly grocery specials that help you save money – and the convenience of having your groceries delivered to your home is a huge time saver!
See our delicious Italian Beef Sub recipe over on FromThePod.com by clicking here.
5 pounds chuck roast (bone-in or boneless)
2 tablespoons olive oil
1½ pounds diced onion, divided
1 cup red wine, such as merlot (or beef stock if you prefer a non-alcohol option)
4 large tomatoes, divided
½ teaspoon black pepper
1½ tablespoons Italian herb blend
2 teaspoons sugar
1 ½ teaspoon celery salt
2 teaspoons garlic powder
1 teaspoon onion powder
2 bay leaves
6 sub rolls
12 slices provolone cheese
½ cup pepperoncini, stemmed and sliced
In a large Dutch oven over high heat, sear all sides of the beef in the olive oil until completely browned (at least four or five minutes per side).
Remove beef to a platter.
Reduce heat to medium high and add 1 pound of the onions and cook for three minutes stirring occasionally.
Add wine (or beef stock) to deglaze and cook down for two minutes. Remove from heat.
In the bowl of a slow cooker, place 6 tomatoes halves along bottom. Place seared beef over tomatoes and top with liquid from the Dutch oven. Add pepper, Italian herbs, sugar, celery salt, garlic powder, onion powder and bay leaves. Cover and cook on high for 8-10 hours. Ours was fall apart tender in 9 hours.
Once the beef is tender, remove to a cutting board and either slice against the grain or shred like pulled pork with two forks. Add a few of the cooked tomatoes and onions to form a moist beef filling.
Take the remaining fresh tomato and fresh onion and dice small and add to the sliced pepperoncini.
To serve, line each sub roll with two slices of provolone, divide the hot meat between the six rolls and top with the tomato, and onion mixture.
The hot cooking liquid can be used to dip the sandwich (similar to a French dipped sandwich) but this step is optional.
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Any leftover meat should be stored in the cooking liquid to keep it moist however discard skim any fat that forms on the surface of the liquid.