Pizza-Braised Beef Chuck Subs Tips, FAQ & printable recipe

Tips for success

If you prefer a spicier kick, feel free to add a pinch of red pepper flakes to the slow cooker along with the oregano. This will give the sauce an extra dimension of heat that complements the saltiness of the pepperoni and the richness of the melted cheese perfectly.

For a cleaner presentation when serving, you can place the shredded beef directly onto the rolls using a slotted spoon.

This helps prevent too much of the liquid from making the bottom of the bread excessively soggy while still ensuring you get all the flavor of the tomato-pepperoni gravy in every bite.

Variations

• Veggie-Packed Version: Add sautéed bell peppers and onions to the slow cooker during the last hour of cooking for extra texture and flavor. This adds a classic pizza topping feel while incorporating more vegetables into your meal.
• Spicy Pepperoni Twist: Use hot or spicy pepperoni slices and add a dash of hot sauce or chili oil to the marinara base. This variation is perfect for those who enjoy a bit of heat with their savory comfort food.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

The shredded beef mixture can be frozen for up to 3 months in a freezer-safe bag or container.

Reheat

Thaw in the refrigerator overnight and reheat on the stovetop over low heat until warmed through.

Allow any leftovers to cool to room temperature within two hours of cooking before transferring them to an airtight container. Keep the shredded beef mixture separate from the rolls if possible to maintain the best quality of the bread, as the sauce will soak into the rolls over time if stored together.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight.

You can cook the beef, shred it, and store it in the fridge for up to three days. Simply reheat the beef gently on the stovetop or in the microwave before assembling your sandwiches.

Serving ideas

Serve these subs immediately while the beef is hot and the cheese is still molten. Providing a side of extra marinara for dipping can enhance the pizza-like experience.

The fresh basil adds a bright, herbal note that cuts through the richness of the cheese and beef, providing a necessary balance to the overall flavor profile.

These sandwiches are hearty enough to serve as a main course for a casual dinner. They pair beautifully with a simple side salad of arugula or mixed greens tossed in a light vinaigrette.

The peppery, crisp greens provide a refreshing contrast to the savory, indulgent nature of the cheesy pepperoni-beef filling.

Frequently asked questions

Recipe card

Pizza-Braised Beef Chuck Subs

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb beef chuck roast
• 400 g crushed San Marzano marinara
• 100 g mini pepperoni slices
• 1 tbsp dried oregano
• 5 garlic cloves
• 60 g butter
• 150 g provolone and mozzarella cheese blend
• 6 garlic sub rolls, toasted
• fresh basil, for serving

Instructions

1. Place the beef chuck roast into the bottom of the slow cooker. Add the crushed San Marzano marinara, mini pepperoni slices, dried oregano, garlic cloves, and butter on top of the beef.
2. Cover the slow cooker and cook on low for 8 hours. Once the time is up, use two forks to shred the beef directly in the rich tomato and pepperoni gravy until thoroughly combined. Ensure the beef reaches an internal temperature of 145°F (63°C) and let the meat rest for at least 3 minutes before serving.
3. Sprinkle the provolone and mozzarella blend over the shredded beef and cover again for 5 to 10 minutes until the cheese is fully melted. Serve the mixture into toasted garlic sub rolls and top with fresh basil.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

32 g

Fat

42 g

Fiber

2 g

Sugar

6 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.