Beer Broth Italian Beef Sandwiches

Beer Broth Italian Beef Sandwiches


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Stray away from a typical beef broth when it comes to your Italian subs. Using beer in this recipe brings out a deep flavor that stands out in the blend of assorted peppers while keeping the beef tender and moist.

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Time needed

5 min preparation + 6-8 hour cooking

Serving Size / Yield

6 servings


  • 1 3 lb. chuck roast
  • 12 oz. beer
  • 1 packet Italian dressing mix
  • 2 tsp. oregano
  • 2 cloves garlic, minced
  • ½ tsp. thyme
  • 1 tsp. crushed red pepper
  • 12 oz. jar Pepperoncini peppers
  • ½ C. yellow bell pepper, diced
  • ½ C. red bell pepper, diced
  • Sliced provolone cheese
  • Italian rolls or preferred sandwich bread

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Pour beer and some of the pepperoncini liquid from the jar (amount depends on preference) into your crockpot. Stir in dressing mix, oregano, garlic, thyme, and red pepper. Sprinkle a layer of assorted peppers on the base of the crockpot, add roast, and top with remaining peppers. Cook on high for 6-8 hours. When fully cooked, shred beef with a fork and serve on bread along with provolone and desired toppings!

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