Recipes and Cooking Peppery Italian Beef Sandwiches 5.0 (1) These easy Italian beef sandwiches only require 30 minutes of prep time before going in the slow cooker. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 21, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 10 hrs Total Time: 10 hrs 30 mins Servings: 8 Yield: 8 sandwiches Jump to Nutrition Facts Ingredients 1 2.5-3 pound boneless beef chuck pot roast, trimmed of fat 1 teaspoon garlic pepper seasoning 1 tablespoon vegetable oil 1 14.5 ounce can 50% less sodium beef broth 1 0.5-0.75 ounce envelope Italian dry salad dressing mix 2 teaspoon dried Italian seasoning, crushed 1 12-16 ounce jar pepperoncini salad peppers, drained and stems removed 8 hoagie buns or kaiser rolls, split and toasted 2 cup shredded mozzarella cheese (8 oz.) Directions If necessary, cut meat to fit into a 3-1/2 or 4-quart slow cooker. Sprinkle meat with garlic pepper seasoning; rub in with your fingers. In a 4-quart Dutch oven heat oil over medium heat. Cook meat in hot oil until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. In a medium bowl whisk together broth, salad dressing mix, and Italian seasoning. Pour over meat in cooker. Top with peppers. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Transfer meat to a cutting board. Shred meat using two forks. Pour cooking liquid through a strainer, reserving peppers. Skim fat from cooking liquid. Return beef and peppers to slow cooker. Add enough of the liquid to moisten meat. Tote slow cooker as directed on page xx. To serve, use a slotted spoon to spoon shredded meat and peppers into buns; sprinkle with cheese. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Print Nutrition Facts (per serving) 480 Calories 14g Fat 39g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 480 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 110mg 37% Sodium 1308mg 57% Total Carbohydrate 39g 14% Total Sugars 3g Protein 47g Vitamin C 16.7mg 84% Calcium 342mg 26% Iron 5mg 28% Potassium 501mg 11% Folate, total 100.9mcg Vitamin B-12 2.9mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.