You know I love my slow cooker. This time of year it is getting a workout as we are trying to fit in meal times between all the concerts, cookie baking, and parties.
This past weekend the temperature started to drop to single digits, where it has hovered since, and it snowed on and off. Perfect weather for our slow cooker.
I had a beef roast that needed some low slow cooking to tenderize it.
Verdict:
This is the first meal in a long time that everyone hands down LOVED! There were no it needs more of this or I would like it if it didn’t have this. It was a hit it out of the ball park hit! I wish I had a better picture but this was delicious. The melted cheese and the garlic butter with the tender beef. YUMMY!
It was so easy too! Mixing everything in the slow cooker and shredding the beef when it was done took about 10 minutes. The slow cooker did it’s magic while we were busy for the day. Perfect meal with a green salad and a side of au jus for dipping the sandwiches.
Slow Cooker Italian Beef - Chicago Style
Ingredients:
- 3 lb. eye of round roast (this roast needs to cook for quite a while to tenderize)
- 2 cups beef stock
- 2/3 to 3/4 (16 oz) jar Pepperonchini peppers, drained (use rest for topping on sandwiches if desired)
- 2 (0.7 oz) Italian dressing seasoning packets
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 10-12 smaller size rolls, sour dough – or other fluffy rolls
- 10-12 slices Provolone cheese
- Garlic butter: 1 stick butter softened, 1-2 teaspoons garlic powder (to taste), parsley flakes
Directions:
- Place roast in bottom of slow cooker. Add beef stock, Italian dressing seasonings, Pepperonchinis, pepper, oregano, basil, onion powder and 1 teaspoon garlic powder to slow cooker and stir until well mixed. Cover and cook on low for 6-8 hours.
- While roast is cooking make garlic butter if desired: Mix all ingredients in a bowl until well combined. Cover with plastic and allow to set in refrigerator to blend flavor.
- When ready to serve shred beef with two forks.
- Cut rolls open and spread with garlic butter. Toast rolls in oven until edges are starting to slightly brown. Remove rolls from oven. Turn oven on to broil.
- Fill rolls with meat, drain off au jus, and then cover with a slice of Provolone cheese. Place pan back in oven under broiler until cheese has melted and it beginning to brown. Remove pan from oven.
- Add extra Pepperonchini if desired to top of sandwich and serve with a side of au jus for dipping sandwich.
What's for Dinner Moms? 
I’m drooling and I can’t stop. Lol. Your recipe looks amazing.
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Thanks! Wish I had taken a better picture because it was so good!
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This sounds amazing
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Thank you, Lynn! Hope your recovery is going well!
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Thanks so much! I am feeling better Marci
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I’m coming over for dinner soon!
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Lol. Any time!
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🙂
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Looks so good! How is eye of round roast? I’ve never had it. When I slow cook a beef roast I usually opt for chuck—but it is a little pricey & very greasy (but good!).
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It is very lean and a tougher cut. You need to cook it long and slow. Even in the oven I cook it for 2-3 hours depending on the size to get a good medium- rare. It is one of the most inexpensive cuts. You can cut it into slices prior to putting it in the slow cooker if you want to cook it on high 3 hours but I would not cook the whole roast that way for so little time.
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Good to know! Thanks for the info.
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Looks DELICIOUS!
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Thank you so very much!
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Oh yum, yum, yum! I love the addition of the pepperoncinis!
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I was skeptical but my son loves them. It was delicious!
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I’m a fan of the slow cooker as well. Must try and make this! Looks awesome!!
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This looks delicious! Note to self: buy a slow cooker
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