EFK Tested
Erickson Slow Cooker Italian Beef Sandwiches
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 8 sandwiches
- Cuisine
- Italian
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season and brown the roast on all sides.
- 2. Add it to the slow cooker with stock, Worcestershire, Italian seasoning, garlic powder, onion powder, pepperoncini, and brine.
- 3. Cook on LOW 8 to 9 hours until shreddable.
- 4. Shred the beef and return it to the juices for 15 minutes.
- 5. Pile into toasted rolls with provolone if desired and spoon a little jus over the meat.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw beef refrigerated and prevent cross-contamination. For whole cuts, use at least 145°F with a 3-minute rest where appropriate; braised chuck recipes intentionally cook much further for tenderness. Refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗