1-Step 1: Prepare the Chuck Roast Start with a 3-pound chuck roast. This cut comes from the shoulder area and contains enough connective tissue to become incredibly tender during the long cooking process. Trim away any large pieces of fat on the exterior, but leave some marbling intact since that fat melts during cooking and keeps the meat juicy. Cut the roast into 4-6 large pieces, roughly the size of your palm. Smaller pieces would cook faster but dry out, while larger chunks stay moist throughout the 9-hour cook time.

2-Step 2: Layer Ingredients in the Slow Cooker Place your chuck roast pieces into the bottom of a 6-quart slow cooker, arranging them in a single layer if possible. This helps the seasoning and broth reach all surfaces evenly. Sprinkle the entire envelope of Italian dressing mix over the meat, making sure each piece gets coated with those dried herbs and spices. The mix typically contains garlic, onion, bell pepper, and a blend of Italian seasonings that create the flavor foundation.

3-Step 3: Add Peppers and Giardiniera Now comes the flavor magic. Add the 8 ounces of sliced pepperoncini peppers directly on top of the meat, then pour in a splash of the pepperoncini juice from the jar. This acidic liquid helps tenderize the beef while infusing it with a gentle heat that builds as you eat. Drain your Chicago-style giardiniera well (this is important if yours is oil-packed) and add those 8 ounces to the slow cooker. The giardiniera brings a mix of pickled vegetables that add crunch, tang, and a little extra heat to the final dish.

4-Step 4: Pour in the Beef Broth Pour the 14.5 ounces of beef broth over everything in the slow cooker. Use a spoon or tongs to gently lift the meat pieces, allowing the broth to flow underneath. This ensures the meat cooks evenly rather than sitting in a pile where the bottom pieces might cook differently than the top. The broth combines with the pepperoncini juice and seasoning packet to create the flavorful jus that makes Italian beef sandwiches so memorable.

5-Step 5: Cook Low and Slow Cover the slow cooker and set it to low. Plan for 9 hours of cooking time, which might seem long but is essential for transforming that tough chuck roast into something truly special. The collagen in the meat needs time to break down completely, and that cannot be rushed without sacrificing texture. You’ll know the beef is ready when you can pull it apart with two forks using almost no pressure.

6-Step 6: Shred and Infuse Once the beef shreds easily, use two forks to pull it apart right in the slow cooker. Some people transfer the meat to a cutting board, but I prefer shredding directly in the pot so every piece stays in that flavorful jus. Return any pieces that fell apart back into the liquid, give everything a gentle stir to coat the shredded beef, and set the slow cooker to low for one more hour. This final hour is not optional. It allows the shredded meat to absorb more flavor, resulting in the juiciest, most flavorful Italian beef you’ve ever tasted.

7-Step 7: Assemble Your Sandwiches When you’re ready to serve, split your hoagie buns and give them a quick toast under the broiler if you like a little crunch. Use a slotted spoon to scoop generous portions of shredded beef onto each bun, letting the excess jus drip back into the slow cooker. Top each sandwich with a slice or two of provolone cheese. The heat from the beef will melt the cheese perfectly, but you can also pop the assembled sandwiches under the broiler for 30 seconds if you want that golden, bubbly finish. Add extra pepperoncini peppers and giardiniera on top according to taste, and serve immediately with small bowls of the remaining jus for dipping.