Grand Slam Italian Beef Crockpot Sandwiches

Slow-cooked until fork-tender, this hearty Italian beef is loaded with savory peppers, onions, and rich beef flavor, then elevated with HoneyBall® Mango Honey Mustard for a sweet-and-tangy finish that steals the show. Pile it high on toasted rolls, add your favorite peppers, and you've got a ballpark-worthy sandwich that's always a first-round draft pick for game day, family dinners, or weekend tailgates.

⏱ Recipe Details

• Prep Time: 15 minutes
• Cook Time: 8 hours (Low) or 4 hours (High)
• Total Time: 8 hours 15 minutes
• Servings: 6–8 sandwiches
• Difficulty: Easy

🛒 Ingredients

• 3–4 lb beef chuck roast
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 packet Italian dressing seasoning mix
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper
• ½ cup HoneyBall® Mango Honey Mustard
• 6–8 crusty sandwich rolls or hoagie buns
• Sliced provolone cheese (optional)
• Mild or hot giardiniera (optional)

👨🍳 Instructions

1. Heat olive oil in a skillet and sear the chuck roast on all sides until nicely browned.
2. Place the onions, peppers, and garlic in the bottom of the crockpot.
3. Add the roast on top of the vegetables.
4. Pour in the beef broth.
5. Sprinkle with the Italian seasoning mix, oregano, basil, crushed red pepper, salt, and pepper.
6. Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until the beef easily shreds with a fork.
7. Remove the roast and shred the beef.
8. Stir the HoneyBall® Mango Honey Mustard into the cooking juices until fully blended.
9. Return the shredded beef to the crockpot and toss until well coated.
10. Toast the sandwich rolls, pile them high with beef, top with provolone and giardiniera if desired, and serve immediately.