Everyone always requests crock pot meals, meal train recipes, or meals for a crowd. This recipe is all of the above and I promise you it does not disappoint! I can’t take credit for the actual recipe, but I can’t resist sharing it with you because it’s THAT good.
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Tips for making:
- I suggest 1lb of meat for every 3 people. Keep in mind there is some fat on chuck roast. This recipe is based off a 3lb chuck roast. Feel free to modify the ingredients to fit your serving size. If you’re making more than 3lbs, you may need to adjust your cook time to ensure the meat is fully cooked.
- I suggest 1 packet of Italian dressing mix for every 3lbs of meat. You can always add more seasoning if you think it’s lacking. Or add a little extra pepperoncini juice for flavor.
- Once the meat is cooked, drain / skim the fat from the broth. I like to use the this tool.
- Serve on a toasted ciabatta roll with melted provolone cheese.
- For some added heat, serve with Potbelly’s hot peppers. These peppers have a kick, but they pair perfectly with this shredded beef. Start with a few and then add more, they’re hot!
Helpful tools:
I have only made this recipe in a crock pot. You could probably make this in an instant pot as well, but I have not tested out the settings so I can’t provide you with recipe modifications. If you give it a try, let me know how it turns out.
My crock pot is over 10 years old and no longer made, but this one is a similar. I also love the elegant look of this crock pot. If you have more mouths to feed, this larger 8 quart crock pot is probably more practical.
Fat skimmer tool – truth be told, I didn’t have time to skim the fat before taking the photos for this blog post, but I always try to drain the excess fat off the broth. Another alternative is to put the cooked beef in the refrigerator over night and scrape the fat off the next morning or whenever you’re ready to serve.
Tips for Assembly:
Depending on how much broth you reserve, these sandwiches can get messy while eating. I made these for my annual Christmas Party and they were a perfect self-serve option.
- I’d recommend leaving the shredded beef in a crock pot on the warm setting.
- Pre-toast all ciabatta rolls and set off to the side.
- Place the sliced provolone cheese on a platter for people to add if they desire.
- Serve the hot peppers in a bowl, but be sure to label or leave the jar out so people know can be prepared for the spice level.
This is also a great meal to prep and take to new parents as well. They can heat up and eat as needed.
Does this Italian shredded beef freeze well?
Yes! This is a great meal to make ahead and freeze into smaller portions. Make sure you freeze with some of the reserved broth.
I’m so glad I got this recipe for you to try. I hope you enjoy these sliders as much as my family and friends do. A big thanks to Jackie and Nanette for sharing this tasty recipe with me! 🙂
Italian Shredded Beef Sliders
Equipment
- 1 crock pot
Ingredients
- 3 lbs beef chuck roast suggest 1lb for every 3 people
- Montreal steak seasoning
- 1 onion thinly sliced
- 1-2 packages dry zesty Italian salad dressing mix 1 packet for every 3lbs of meat
- 5-6 pepperoncini peppers
- ½ cup pepperoncini juice
- 1 cup beef bone broth
- Ciabatta rolls toasted
- provolone cheese sliced
- Potbelly's hot peppers
Instructions
- Thinly slice onion. Add layer to bottom of a crock pot.
- Generously season chuck roast on all sides with Montreal steak seasoning. Add chuck roast to the crock pot.
- Sprinkle Italian seasoning packet on top.
- Top with remaining thinly sliced onions.
- Add pepperoncinis and juice. Add 1 cup of beef bone broth to the crock pot. Cover and cook on low for at least 6 hours or until beef easily shreds.
- Drain / skim fat from crock pot. [Optional]: Reserve some of the broth for dipping.
- Remove the meat and shred. Return meat to the crock pot with broth.
Slider assembly
- Toast ciabatta rolls.
- Add shredded Italian beef. Top with a slice of provolone cheese and Potbelly's hot peppers. Serve with a side of broth for dipping. Enjoy!
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I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!
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