Take five minutes to throw four ingredients into the crockpot to make this Slow Cooker Italian Beef. After a few hours you'll have zesty and filling shredded beef that you can pile onto a crusty bun and top with cheese and peppers for a delicious sandwich.
Place the beef in the bottom of a 6 quart slow cooker. Pour the Italian dressing over the top.
2-3 pound boneless beef chuck eye roast
On top of the meat, pour half the jar of peppers and half the juice from the jar, reserving the rest of the peppers.
12 ounce sweet and hot salad peppers, 1 cup zesty Italian dressing
Cover and cook on LOW for 6 hours or HIGH for 4 hours.
An hour before the set cook time is up, when the meat is tender, use a ladle to remove most of the juice from the slow cooker and shred the meat right in the slow cooker.
Pour in the parmesan cheese and stir. Replace the lid and let the flavors come together for an additional 30-60 minutes.
¼ cup grated parmesan cheese
When ready to serve, pile shredded beef on a bun and top with provolone cheese and reserved peppers.
6-8 sandwich buns, provolone cheese
Enjoy!
Notes
You can use pepperoncinis or roasted red peppers instead of sweet salad peppers.
Adding sliced onions to cook with the beef adds another level of flavor.
Mozzarella cheese is a great alternative to provolone.
If not serving as a sandwich, the shredded beef is also delicious over mashed potatoes.
Stover leftovers covered in the fridge for up to 4 days.