Go Back

Slow Cooker Italian Beef Sandwiches

Ingredients
 

  • 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 tsp Italian Seasoning
  • 1/2 tsp whole fennel seeds
  • Kosher salt and freshly ground black pepper

Aioli

  • 1 large egg
  • 2 cloves garlic (finely grated)
  • 1 tsp 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
  • 4 French loaves
  • 4-8 slices of provolone cheese

Instructions
 

  • Beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
  • Aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
  • Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Top each sandwich with a slice of provolone cheese