How to make mouthwatering slow cooker Italian beef sandwiches

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I grew up in Chicagoland where people take their beef very seriously. My favorite sandwich shop was a small green shack that did most of their business out of a takeout window. It was nothing fancy, but their Italian beef was perfect: crisp bun, perfectly seasoned meat laced with peppers and onions, and plenty of melty cheese. Learn how to make this classic sandwich in the recipe below.
Making Italian beef often involves a long ingredient list but gravy seasoning and Italian dressing mix are a fast and easy alternative that provide lots of flavor. If you're short on time you can cook this in high for 3 hours instead of low for 6.
Mouth-Watering Slow Cooker Italian Beef Sandwiches
15 minutes
6 hours
6 hours, 20 minutes
3 lbs (1.4 kg) chuck roast
1 cup (240 ml) beef broth
1 tablespoon (8 g) cornstarch
1 cup (2 sticks, 230 g) butter
2 packets of Italian dressing mix
1 packet of brown gravy mix
1 cup (90 g) sliced canned or jarred pepperoncini + 1/2 cup (120 ml) pickling liquid
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
8 provolone cheese slices
8 hoagie buns
Set roast in a 5- or 6-quart slow cooker.
Whisk the cornstarch into the beef broth and pour over the roast. Add butter, Italian dressing mix, gravy mix, pepperocini and liquid, bell pepper, and onion. Cook on low for 6 hours or more (up to 8).
Remove the meat, shred it, then return to the slow cooker and stir into juices. Serve the meat on buns topped with provolone. If desired, broil sandwiches open faced for 1 to 2 minutes to melt cheese.
Pro Tip: To keep the bun crisp, butter the cut side and broil bread, open faced for 1-3 minutes, until lightly toasted, before adding meat. If you do this, separate the top from the bottom and do not re-toast the tops when melting cheese.
Resources centslessdeals and Allrecipes
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