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–+ servings
shredded beef with a whole pepperoncini on a hoagie roll with horseradish sauce

Slow Cooker Hot Beef Sandwiches

Amanda
These are the BEST slow cooker hot beef sandwiches made with pepperoncini peppers and onions. Cooked low and slow, these shredded beef sandwiches are super tender and topped with homemade horseradish sauce.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Dishes, Sandwiches
Cuisine American
Servings 8 servings
Calories 517 kcal

Ingredients
  

Hot Beef Sandwiches

  • 1 Tablespoon olive oil
  • 2 pounds beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 Tablespoons garlic powder
  • 2 Tablespoons dried oregano
  • 1 cup beef broth or stock
  • 1 medium onion thinly sliced
  • 16 ounces sliced pepperoncini peppers mild or hot
  • 8 sandwich rolls or buns

Horseradish Sauce

  • ½ cup mayonnaise
  • 2 teaspoons red wine vinegar
  • 1 Tablespoon prepared horseradish
  • ¼ teaspoon kosher salt
  • 1 pinch black pepper
  • 1 pinch granulated sugar

Instructions
 

Hot Beef Sandwiches

  • Preheat a large skillet over medium high heat on the stovetop and season the chuck roast with the salt and pepper.
  • Add the olive oil to the skillet and then brown the roast in the hot skillet for 3-5 minutes on each side.
  • Remove the roast from the skillet and add it to the slow cooker. Sprinkle the roast with the garlic powder and dried oregano and then top it with the beef broth, onions and pepperoncini peppers.
  • Cover and cook on high for 3-4 hours or low for 4-6 hours until the meat is tender and easily shredded.
  • Using kitchen tongs or forks, shred the beef into smaller pieces and mix it together with the peppers and onions.
  • Serve hot shredded beef on the rolls, topped with the horseradish sauce.

Horseradish Sauce

  • In a small bowl, combine all of the ingredients for the sauce and whisk to combine. Serve on top of beef sandwiches.

Notes

Recipe adapted from Ree Drumond's Drip Beef Sandwiches
This recipe yields approximately 4 cups or 2 pounds of shredded beef with peppers and onions. This should make 6-8 sandwiches depending on the size of the roll or buns used. 
  • Browning or searing the roast in a skillet before adding it to the slow cooker develops extra flavor and helps seal in the juices. In a pinch, this step can be omitted.
  • For less spice, whole jarred pepperoncini peppers can be used and then removed after cooking before shredding the beef.
  • The juices leftover in the slow cooker from the beef can be used for dipping the sandwiches in for extra flavor.
  • If serving a crowd, leave the meat in the slow cooker and serve the rolls and sauce on the side so people can assemble them on their own. This will help prevent soggy sandwiches.
  • For a quick grab and go meal, assemble the sandwiches and wrap them in foil. 
 

Substitutions and Variations

  • Beef - Chuck roast is preferred for these sandwiches as it marbled with fat and great for slow cooking. A rump roast or top or bottom round will also work.
  • Peppers - Pepperoncini peppers are fairly sweet and mild peppers that provide the perfect brine to help tenderize the beef. They can be found typically in mild or hot varieties. For less spice, whole jarred pepperoncini peppers can be used and then removed after cooking before shredding the beef. The peppers can also be omitted to eliminate the flavor or spice, if desired.
  • Cheese - These sandwiches can also be topped with a slice of provolone, swiss or white american cheese.
 

Alternative Cooking Methods

These hot beef sandwiches can be made in a dutch oven or cast iron skillet in the oven instead. Simply brown the roast in a oven safe pot or pan and then add the remaining ingredients. Cover with a lid or foil and cook in the oven at 300˚ for 2-3 hours until tender and easily shredded.
 

Make Ahead and Storage Instructions

  • Leftover beef can be cooled and stored in an airtight container in the refrigerator for 3-5 days. It can also be cooled and stored in an airtight container in the freezer for up to 3 months.
  • Frozen beef should be completely thawed in the refrigerator and then can be reheated in a pot or pan, covered, on the stovetop, or in the oven.

Nutrition

Serving: 1sandwichCalories: 517kcalCarbohydrates: 37gProtein: 29gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 84mgSodium: 1274mgPotassium: 671mgFiber: 4gSugar: 3gVitamin A: 240IUVitamin C: 48mgCalcium: 112mgIron: 5mg
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