Description
This slow cooker Italian beef recipe is incredibly flavorful and perfect for making delicious subs. With just four simple ingredients and minimal prep time, you’ll have tender, zesty beef that’s ideal for any occasion.
Ingredients
Ingredients:
- 2–3 pound boneless beef chuck eye roast
- 1 cup zesty Italian dressing
- 12 ounce sweet and hot salad peppers, undrained
- ¼ cup grated parmesan cheese
- 6–8 sandwich buns
- Provolone cheese
Instructions
- Place the beef in the slow cooker: Put the beef in the slow cooker and pour the Italian dressing over it.
- Add peppers: Pour half the jar of peppers and juice over the meat.
- Cook: Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Shred and season: Remove excess juice, shred the meat, then add parmesan cheese and stir. Let it cook a bit more.
- Serve: Pile the beef on a bun, top with provolone cheese and reserved peppers.
Notes
- Try various sandwich toppings like provolone, sweet peppers, giardiniera, or mozzarella.
- Adding onions while cooking enhances the flavor.
- Mozzarella can replace provolone.
- The beef is also great over mashed potatoes.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- Adjust cooking times based on your slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 598 kcal
- Sugar: 5g
- Sodium: 885mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 108mg
