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.
