Set it and forget it: this easy and flavorful slow cooker sandwich is perfect for busy days. A top round roast cooks low and slow with bell peppers, pepperoncini, garlic and dried herbs until it’s tender enough to shred. Serve it piled on whole wheat Italian bread or rolls with melted provolone for a satisfying dinner or game-day meal.
We’re in the middle of a big life change and I’m excited to share the news: after years of searching, we found our new home. Although I love the house where we currently live—with so many family memories—we’ve outgrown it. Working from home requires a bigger kitchen and more space, so we bought a place with room to build the kitchen and studio I’ve always wanted.
For now I’m still living in the old house while the renovations begin. Since we haven’t moved furniture, cookware, or utensils yet, our first meal in the new house was a picnic right on the floor—which the kids loved. I brought the slow cooker with the roast already cooking, packed bread, a blanket, plates and water, and we ate our first meal there picnic-style.
The neighborhood is friendly and welcoming, which has made the transition easier. The new house sits on the Great South Bay, and I fell in love with the water views. We’re already dreaming of weekends on a boat, heading to Fire Island, fishing, or just cruising and enjoying the sunsets that we can see from the back porch and many of the windows. That view is truly what sold me.
We’re both excited and a bit overwhelmed. The house needs updates—bathrooms, kitchen, pantry—lots of work, but it’s a great project and we can’t wait to share the progress. Madison already picked out her new room and the kids are thrilled to explore the property.
Back to the recipe: while packing I dug through a shelf of cookbooks and found a copy of The Skinny Suppers Cookbook. My husband, being true to his roots, picked this hoagie recipe and everyone at our picnic loved it. I still use both an Instant Pot and slow cookers, but for this recipe there’s nothing better than the ease of a slow cooker—set it in the morning and come home to tender, shreddable beef.
Slow Cooker Italian Beef Hoagies
Set it and forget it: top round roast slow cooked with bell peppers, pepperoncini, garlic and Italian herbs until tender, shredded and served on whole wheat rolls with melted provolone. Great for family dinners or feeding a crowd.
Yield: 8 servings
Prep: 10 mins | Cook: 10 hrs | Total: ~10 hrs 10 mins
Calories: 442 per sandwich (approx.)
Ingredients
- 3 lbs beef top round roast, trimmed of fat
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 teaspoons Italian salad dressing mix (or use the homemade blend below)
- 3 cups low sodium beef broth
- 1 tablespoon minced garlic
- 1 bay leaf
- 16 oz jar pepperoncini, drained (reserve some liquid if desired)
- 2 red bell peppers, cut into thin strips
- 8 rolls or 8 slices (2 oz each) whole wheat Italian or French bread (or gluten-free)
- 8 slices provolone cheese
Homemade Italian Seasoning (makes ~4 teaspoons)
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 1 tbsp sugar or stevia
- 2 tbsp dried parsley
- 1 tbsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp dried basil
- 1 tbsp salt
- 2 tsp black pepper
Instructions
- Pat the roast dry with paper towels. Mix the onion powder, black pepper and salt, then rub the mixture all over the roast. Place the roast in the slow cooker.
- Add the Italian salad dressing mix (or 4 teaspoons of the homemade seasoning), beef broth, minced garlic and bay leaf to the slow cooker. Cover and cook: on high for 5–6 hours or on low for 10–12 hours, until the meat is very tender and shreds easily with two forks.
- When the roast is done, remove and discard the bay leaf. Shred the beef directly in the slow cooker or on a cutting board, then return the shredded beef to the slow cooker.
- Add 1 cup of the pepperoncini (reserve the remainder) and the bell pepper strips to the slow cooker. Cover and cook on high for 30 minutes or on low for 1 hour to soften the peppers and let the flavors meld.
- To serve, pile about 3 oz of the meat mixture onto each roll or slice of bread, top with a slice of provolone and some of the remaining pepperoncini. If you like, place sandwiches under the broiler for 2–3 minutes to melt the cheese and toast the bread slightly. Serve the remaining cooking liquid as a dip for dipping the sandwiches.
Notes & Tips
- If you prefer a more pronounced tang, add a bit more pepperoncini juice or a splash of red wine vinegar to the cooking liquid.
- The recipe works well with other chuck or round cuts if top round is not available—just adjust cooking time until the meat is fork-tender.
- Make ahead: this keeps well in the fridge for 3–4 days and freezes nicely for future meals.
Nutrition (approximate)
Per serving (1 sandwich): Calories 442; Protein 49 g; Carbs 37 g; Fat 11.5 g; Fiber 4 g; Sodium varies based on broth and pepperoncini.
We’re looking forward to sharing renovation updates, the new kitchen design and the finished photo studio when the work begins. In the meantime, this slow cooker hoagie has become a go-to: comforting, easy to prepare, and perfect for feeding family and friends during a busy move. If you make it, I hope it becomes a favorite in your house too.