Four ingredients and a few hours in the slow cooker lead to your house smelling wonderful and an easy dinner on the table with this slow cooker zesty beef and provolone recipe.
I think we all have a few recipes that we’ve made so many times we know it by heart. Do you have a few of those?
Even though I have a few recipes that are ingrained in my memory, I usually still second guess myself and pull out the recipe card each time.
Years ago a friend shared her recipe that works for italian beef or italian chicken. I had made the recipe several times over the years and it was easy to remember.
Recently I made it a few times in a row. Once for my son’s birthday party. Then again a couple of weeks later for a family in need. And a third time to take with us on a camping trip.
When I made it for our camping trip I actually made it ahead at home and then brought it with us precooked. As I reheated it in the microwave (as you can tell we’re real primitive campers!), the aroma filled the camper and made it smell amazing.
The reheated leftovers definitely tasted just as good as on the first day it was made.
A recipe that is super simple, requires just a few ingredients, tastes just as good on day one as it does reheated on day two? A recipe that is a great weeknight meal or can easily be multiplied to serve a crowd or share with a family in need?
After making the recipe for all of these reasons over a period of a few weeks, they all hit me and I knew I had to share this recipe.
So I got busy drafting this post. And then I decided to make it one final time to be sure the recipe worked just as I had typed it and to snap a few photos. But there was just one problem.
The recipe was for italian beef…and I noticed that there was nothing “italian” in the list of ingredients. What?
Even though I often still second guess myself on recipes I know by heart, I hadn’t done it with this one. I told myself there is no need.
So in my confusion I went and pulled the recipe to solve the mystery of the italian beef and guess what? I had been missing a key ingredient for a long time now and never noticed. I had been forgetting to add the packet of dry italian seasoning.
How had I made this italian beef recipe so many times without any trace of italian seasonings and not noticed?
I guess I better keep second guessing myself and checking the recipe card each time I make something. Or maybe not since this mistake resulted in these amazing zesty beef and provolone sandwiches.
If you want to make the original recipe for italian beef, sprinkle a packet of dry italian dressing on the roast (and it actually called for using beer rather than beef broth). But the recipe as written has a subtle tang from the pepperoncinis, complemented by the zest from the diced tomatoes and green chilies, all rounded out by the savory flavors of the beef broth and provolone.
The sandwiches are not spicy at all if you use mild pepperoncinis and mild diced tomatoes with green chilies. However, if you prefer a little heat you could certainly opt for the spicy versions of one or both of these ingredients.
I have made a single recipe many times for my family, but I’ve also doubled the recipe plenty of times to feed a group of friends (and I’ve even put a double recipe in two separate slow cookers for a large crowd).
Whether you’re looking for an easy meal to feed your family or a large group of people, these slow cooker zesty beef and provolone sandwiches are a perfect solution.
Slow Cooker Zesty Beef and Provolone Sandwiches
- 3-5 lb. chuck roast
- 16 oz. jar pepperoncinis
- 10 oz. can diced tomatoes and green chilies
- 15 oz. can beef broth
- buns and provolone for the sandwiches
Add all ingredients to slow cooker (except the buns and cheese!).
Cook on low 6-8 hours.
Remove roast from slow cooker and shred meat. Place shredded meat on buns and top with provolone cheese. Optionally, you can place under the broiler for a minute or two until the cheese is melted and bubbling.
Strain the juices remaining in the slow cooker and serve on the side for dipping, if desired (I often skip this step and instead use a pastry brush to add some of the juices to the top and bottom of the buns for added flavor).