1-Getting started with this Italian beef recipe: First, season the beef roast all over with the specified kosher salt and black pepper, adjusting based on whether you’re using regular or low-sodium broth. This step helps build that deep, savory base.

2-Next: heat the olive oil in a large skillet or Dutch oven over medium-high heat until it’s shimmering, then brown and sear the roast on all sides for about 10 minutes total before transferring it to a slow cooker. Don’t skip scraping up those tasty browned bits by adding water to the skillet and pouring it in this adds extra flavor. Follow by adding the beef broth, powdered Italian dressing mix, sliced pepperoncini peppers, and pepperoncini brine to the slow cooker, then cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the meat is very tender.

3-Once done, transfer the roast to a cutting board and shred it with two forks or slice it thinly across the grain, reserving the cooking sauce for later. Preheat your oven to 350 degrees Fahrenheit and place a rack in the middle. Split the hoagie rolls, lay them cut-side up on a baking sheet, and top each half with provolone slices. Bake until the cheese melts, about 5 to 7 minutes, then fill the rolls with the beef and top with giardiniera.

4-Finally, season the sauce with more kosher salt and black pepper if needed, spoon it over the sandwiches, and serve with extra sauce on the side for dipping. This method, as outlined in the directions, ensures juicy, flavorful results every time. For more ideas on slow cooking, check out our internal guide on slow cooker essentials to elevate your meals.