Italian Beef Sandwiches (Slow Cooker, Stovetop, or Instant Pot)

Italian Beef can be cooked in a slow cooker, instant pot, or seared on your stovetop and cooked in the oven. There is minimal prep time before it cooks low and slow with your favorite Italian spices for tender, juicy beef your entire family will love. We love nothing more than a recipe with options: slow cooker, instant pot, or stove top. If you’re like us and have all of the specialty appliances, then you can take your pick and decide which cooking method is most convenient for your family. If you aren’t into the single use kitchen gadgets, we are here for you in this recipe too with stovetop and oven instructions. No matter how you cook this Italian Beef, it is going to be delicious! Ingredients: 3-4 pounds beef chuck roast 1 packet (about 1 ounce) Italian dressing mix 1 packet (about 1 ounce) au jus gravy mix 4 cloves garlic, minced 1 cup beef broth 1/2 cup pepperoncini peppers, sliced (optional, for a bit of heat) Hoagie rolls or sandwich buns Provolone cheese slices (optional) Sliced pepperoncini peppers (optional, for topping) Instructions: For Slow Cooker...... Instructions: For Slow Cooker: Place the beef chuck roast in the slow cooker. In a bowl, mix together the Italian dressing mix, au jus gravy mix, minced garlic, beef broth, and sliced pepperoncini peppers (if using). Pour the mixture over the beef roast in the slow cooker. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork. Once cooked, shred the beef using two forks and mix it with the juices in the slow cooker. Serve the shredded Italian beef on hoagie rolls or sandwich buns. Top with provolone cheese slices and sliced pepperoncini peppers if desired. For Stovetop: Heat a large pot or Dutch oven over medium-high heat. Add the beef chuck roast to the pot and sear on all sides until browned, about 3-4 minutes per side. In a bowl, mix together the Italian dressing mix, au jus gravy mix, minced garlic, beef broth, and sliced pepperoncini peppers (if using). Pour the mixture over the beef roast in the pot. Reduce the heat to low, cover, and simmer for 3-4 hours, until the beef is tender and easily shreds with a fork. Stir occasionally. Once cooked, shred the beef using two forks and mix it with the juices in the pot. Serve the shredded Italian beef on hoagie rolls or sandwich buns. Top with provolone cheese slices and sliced pepperoncini peppers if desired. For Instant Pot.... For Instant Pot: Turn on the sauté function on the Instant Pot and heat some oil. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side. In a bowl, mix together the Italian dressing mix, au jus gravy mix, minced garlic, beef broth, and sliced pepperoncini peppers (if using). Pour the mixture over the beef roast in the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes before manually releasing any remaining pressure. Open the lid and shred the beef using two forks. Mix it with the juices in the Instant Pot. Serve the shredded Italian beef on hoagie rolls or sandwich buns. Top with provolone cheese slices and sliced pepperoncini peppers if desired. Enjoy your delicious Italian Beef Sandwiches! Roast Suggestions:For the most tender and flavorful beef, you will want to use a chuck or a rump roast. These are traditionally less expensive cuts of meat, and should be easily found in the meat section of your grocery store. Storage and Reheating Instructions:Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat single servings in the microwave in 30 second increments until warmed through. Freezer Instructions:We recommend portioning out your meat by the pound (or less). Store in quart sized freezer bags for up to 3 months. When ready to use, thaw in your refrigerator overnight.