Cover the slow cooker and cook on LOW for 7–8 hours, or on HIGH for about 4 hours, until the beef is very tender and shreds easily with a fork.
Once tender, use two forks to gently shred the beef right in the slow cooker, mixing it well with the cooking juices and peppers. Taste and adjust seasoning if needed (the mix and peppers usually provide enough salt).
Split the hoagie or Italian rolls and, if desired, lightly toast them under the broiler or in a skillet until just crisp and warm.
Pile the hot Italian beef onto the rolls, spooning a bit of the juice over the meat if you like a wetter sandwich. Add some of the cooked pepperoncini on top for extra tang and heat.
Serve immediately, with extra juices in a small bowl on the side for dipping if your bread is sturdy enough.
Variations & Tips
If you like things a little cheesier, tuck slices of provolone or mozzarella over the hot meat and pop the sandwiches under the broiler for a minute to melt. For a milder flavor, use half the jar of pepperoncini and top off with a bit of beef broth or water so there’s still enough liquid to keep the meat moist. You can also add a sliced onion or a few cloves of garlic to the slow cooker at the beginning for a deeper, sweeter flavor without adding more fuss. If you don’t have thin-sliced chuck, you can use a regular chuck roast—just plan on shredding it well and maybe adding an extra hour of cooking time until it’s fall-apart tender. Leftover meat keeps nicely in the fridge for several days and reheats well in its juices; it also freezes beautifully, so you can portion it out for quick weeknight sandwiches, baked potatoes topped with Italian beef, or even ladled over buttered noodles on a cold evening.
