This rich Italian Slow Cooker Beef Sandwiches is made with tender boneless beef chuck roast, sweet bell peppers, diced tomatoes with basil and oregano, and a homemade Italian seasoning blend. The result is an incredibly savory, flavorful shredded beef sandwich, made bright and tangy with a Giardiniera Aioli, perfect for an impressive weekend lunch or casual dinner, and yielding 8 sandwiches.

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Italian Slow Cooker Beef Sandwiches Ingredients

For the Beef:

• 4 pounds boneless beef chuck roast, quartered
• 2 red, orange or yellow bell peppers, seeded and sliced
• 1 small onion, halved and thinly sliced
• 2 cloves garlic, chopped
• One 15-ounce can diced tomatoes with basil and oregano
• 2 teaspoons Italian Seasoning (recipe follows)
• 1/2 teaspoon whole fennel seeds
• Kosher salt and freshly ground black pepper

For the Aioli:

• 1 large egg
• 2 cloves garlic, finely grated
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/2 cup vegetable oil
• One 16-ounce jar giardiniera, drained
• Kosher salt and freshly ground black pepper

For Serving:

• Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted

Italian Seasoning (Yields 11 Tablespoons):

• 3 Tablespoons dried basil
• 3 Tablespoons dried marjoram
• 3 Tablespoons dried oregano
• 3 Tablespoons dried parsley
• 1 Tablespoon granulated garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes

How To Make Italian Slow Cooker Beef Sandwiches

1. Prepare the Italian Seasoning: In a small bowl, mix together the dried basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme, and red pepper flakes. Store any extra seasoning in an airtight jar. You will need 2 teaspoons of this blend for the recipe.
2. Start the beef: Combine the quartered beef chuck roast, sliced bell peppers, sliced onions, chopped garlic, the can of diced tomatoes (with juice), the 2 teaspoons of prepared Italian seasoning, the fennel seeds, 21/2 teaspoons of salt, and some pepper in the slow cooker.
3. Slow cook the beef: Cover the slow cooker and cook on the LOW setting for 8 hours. The beef should be completely falling apart when finished.
4. Shred and finish the beef: Use a ladle to carefully remove some of the excess fat from the surface of the liquid. Coarsely shred the beef right inside the slow cooker using two forks. Stir the shredded beef into the remaining sauce and vegetables until well combined. Taste the mixture and season with additional salt and pepper if needed.
5. Make the aioli base: In a food processor, combine the large egg, finely grated garlic, and Dijon mustard. Pulse briefly to combine the ingredients.
6. Emulsify the aioli: With the motor running, very slowly pour the olive oil and vegetable oil mixture into the food processor in a thin, steady stream. The mixture will thicken and become a creamy emulsion (aioli is a fancy name for flavored mayonnaise).
7. Finish the giardiniera aioli: Add the drained giardiniera to the food processor and pulse just until the giardiniera is chopped into small pieces and mixed into the aioli. Season the finished aioli with salt and pepper to your taste.
8. Assemble the sandwiches: Spread about 2 tablespoons of the Giardiniera Aioli on the inside of both halves of the toasted French bread. Fill the bread generously with the hot shredded beef mixture. Serve immediately.

Recipe Tips

• Shredding the Beef: Shred the beef directly in the slow cooker. This allows the newly exposed meat fibers to soak up all the flavorful cooking liquid, ensuring every piece of beef is moist and richly seasoned.
• Toasting the Bread: Toasting the French bread is highly recommended. It adds a satisfying crunch and creates a barrier that prevents the shredded, juicy beef from immediately making the sandwich bread soggy.
• Making the Aioli: When making the aioli (mayonnaise), the oil must be added very, very slowly (a small trickle) while the food processor is running. This allows the mixture to properly emulsify (come together) without breaking or separating.
• What is Giardiniera? Giardiniera is a mix of pickled Italian vegetables, often containing carrots, celery, cauliflower, and peppers. It is tangy, crunchy, and slightly spicy, and it provides a wonderful counterpoint to the rich, savory beef.

What To Serve Italian Slow Cooker Beef Sandwiches

These flavorful Italian Slow Cooker Beef Sandwiches are best served with sides that offer texture and crunch. The traditional pairing is a bowl of salt-and-vinegar potato chips or a side of crisp French fries. For a fresh vegetable side, a large bowl of Italian chopped salad or a simple Caesar salad works wonderfully. A side of extra giardiniera or some crisp pickles is also a great way to add tang and crunch.

How To Store Italian Slow Cooker Beef Sandwiches Leftovers

• Refrigerate: Store the shredded beef mixture (separate from the bread) in an airtight container in the refrigerator for up to 4 days. Store the Giardiniera Aioli in its own airtight container in the refrigerator for up to 1 week.
• Freeze: The shredded beef mixture freezes very well. Once completely cooled, transfer the beef and sauce to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Do not freeze the aioli, as the emulsion will likely separate.

Italian Slow Cooker Beef Sandwiches Nutrition Facts

Serving Size: 1 sandwich

• Calories: 650 kcal
• Total Fat: 40g
• Saturated Fat: 10g
• Cholesterol: 140mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 38g

Frequently Asked Questions

• Can I make the aioli ahead of time? Yes. You can prepare the Giardiniera Aioli up to 3 days ahead of time and store it in an airtight container in the refrigerator. This gives the flavors of the garlic and giardiniera time to fully meld into the creamy sauce, improving the overall flavor.
• Can I use pre-made Italian Seasoning? Yes, you can substitute the homemade Italian seasoning recipe with 2 teaspoons of your favorite good-quality store-bought Italian seasoning blend. However, the homemade recipe, especially with the addition of granulated garlic and red pepper flakes, gives the beef a much fresher, more vibrant flavor.
• What is the best way to toast the French bread? The best way to lightly toast the French bread is to preheat your oven to 350°F (175°C). Place the split bread halves directly on the rack for 5-7 minutes until they are lightly golden and crusty. This is much faster and more effective than a toaster oven.

Try More Recipes:

• Slow Cooker Beef Paprikash Recipe
• Slow Cooker Beef Stroganoff Recipe
• Slow Cooker Beef Brisket Recipe