Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments.

Pepperoncini Beef

(3 pound) beef chuck roast

garlic,

(16 ounce) jar pepperoncini

hoagie rolls, split lengthwise

provolone cheese

Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.


Cover, and cook on Low for 6 to 8 hours.


When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!


Awesome dish! I have been meaning to rate and review this for some time now, only just now got around to it. This makes the BEST sandwiches!  The only way I changed this was to add onions. I make my sandwiches using french bread,the meat, onions and peppers, slap on a piece of provolone cheese, stick it under the broiler long enough to melt the cheese and then use a dressing of sour cream and horseradish...It is to die for..

Thanks for a great recipe..

This recipe is sooooo good.  Made exactly as stated.  It was quite spicy so cut down on the peppers if you don't like too much heat.  This recipe is a true "keeper".  Also, many thanks to the reviewer who said to make quesadillas with the leftovers.  They were the best quesidillas we ever had. We spread tortillas with low fat, canned re-fried beans then topped with beef mixture (including chopped peppers) and topped with cheese then folded over and pan fried till golden and put in oven while the others were being prepared.  Served with sour cream, salsa and homemade guacamole.

This recipe made the best sandwiches possible.  Everyone loved it.  The juice is spicy, so I put it and the peppers in a separate bowl for those who wanted it.  We used french rolls, covered the meat with grilled mushrooms and onions, topped it off with Jack Cheese and grilled it under the broiler.  YUMMMMY!  Don't pass this recipe up.  Its a winner.  Teresa

WOW - so simple and so delicious! This has to be one of the easiest and tastiest crock pot recipes I've made on this site! What's great about it too is it's very inexpensive and makes a lot. I used minced garlic from the jar and added about 1/4 cup of balsamic vinegar to cut heat a bit and cover more of the roast. I also added two vidalia onions that I quarted and added half way through cooking. I cooked this on low for 8 hours and the smell was heavenly. We served this on toasted hoagie rolls with provolone cheese. Everyone loved it! Thanks Joyce for a great recipe!

This is a weekly staple at my house. Since only my husband and I eat this (it's too spicy for my 4 year old), I only buy a 1 pound roast (and it's usually an arm roast because we are picky about fat). I do not use the garlic, but I do add a package of McCormick AuJus and 1 cup of water one hour before serving. Also, before adding the mixture, remove roast from crockpot, shred and then put it back in. I cook it on high for 3 hours and low for about 6 hours. I love it and I'm not a big roast eater. It is always so tender, no knife needed!

I found this recipe for my mother, who was looking for something good,quick and easy to make with a chuck roast. This definitely fit the bill! Some may find the "kick" of the pepperoncinis a little too sharp, but no complaints in my family!

OMG AMAZING! I used a 12oz jar of pepperoncini, added 1 1/2c beef broth, and some dry onion flakes. Served on hoagie buns, lightly buttered, topped w/ the beef, onions, some juice (from the crock pot), and sliced cheese. We broiled it for apprx 3 minutes and then topped w/ lettuce. AWESOME! A hit with everyone! Thanks for sharing this great GREAT recipe Joyce!

I had a little trouble finding pepperoncinis at first but finally found them in the pickle asile. My family really loves this recipe.  My daughters both work at grocery stores and have taken this to work with them when they have potlucks, one of the butchers commented he had never enjoyed a roast as much as he did this one.  Thanks Joyce for a great recipe.

This is one of the best roast recipes I've tried in a long time.  The pepperoncini gave the meat such a fabulous taste.  Like others, I made this into sandwiches.  I used provolone and bread rolls and popped it under the broiler for a few minutes These make the best sandwiches!!  Thanks for sharing this JOYCE...it's a gem.

This tasted just like a regular roast to me?  I mean it was good but that special flavor everyone is raving about was missing?? What did I do wrong? I followed the directions exactly! No one in my family thought it was out of the ordinary. Won't make this one again.

If you find the pepperoncini too hot, try using banana peppers.  They give a nice pepper flavor without the "bite".

I wasn't able to find a chuck roast so I used three thick chuck steaks, cut them off the bone and saved the bones for soup or stock:) I think I used alot more garlic, and took Ingalyn's advice as to adding a sliced onion. I wanted to add some beef broth as well, but there was plenty of juice, so I added a pack of Au Jus gravy mix instead.With the first bite of our toasted and cheesed up subs, we were both thinking "TOO SPICY!" but next thing ya know, we're both chowing down like two starving, stark raving maniacs. Wonderful recipe, Joyce. Thank you! 

Used minced garlic - because it was what I had, and only put two teaspoons over the top of the roast - I think using the sliced cloves would've given it a more garlic-y flavor, but we were very pleased nonetheless.  Had to give *kid friendly* only 2 stars - because wow was this too hot for my 2 and 4 yr olds.  Peppers (I used mild) were unbearably hot - but we skipped them and just ate the beef and WOW was it delicious.  Thanks for a super easy recipe that we'll make again and again!

This recipe was excellent, tasted just like a Chiago beef.  I added some beef broth, season salt, pepper, a whole jar of peppers, french onion soup mix, and half an onion. I cooked it for 9 hours, then removed it and cut up the beef and trmmed the fat and put it back in the broth.  Served it on a bun with provelone and stuck it in the broiler.  Sauteed some mushrooms and onions and served the sandwich with the juice for dipping.  It was awesome.

Wow!!  What a perfect and super easy dinner!  I used london broil since it was on sale for super cheap and just dumped it in the Crock Pot, threw the sliced garlic on top, and dumped in the pepperoncini.  I did cut off the tops/stems from each pepperoncini before I put it in the Crock Pot, but even with this step this meal took under 5 minutes of prep time in the morning.  When I got home from work I threw some tater tots in the oven, and heated up some veggies.  During the last few minutes of the tater tots cooking I put the beef into sub rolls, it was so tender it just fell apart with a fork, covered it in the pepperoncini's, and put a slice of provolone on top of each sandwich.  I threw these in the oven with the tots for about 3 minutes to melt the cheese and they came out perfect!!  My husband hasn't stopped raving about this delicious dinner since I made it!  Total this dinner cost me under $5 including the side items and tasted wonderful.  I love recipes that can be made with stuff that I keep in my pantry.  This will definitely satisfy a fast-food craving without the expense or thousands of calories.  Thank you for the wonderful recipe, I am adding this into my rotation.  

I was totally impressed with this recipe. I bought the already sliced peppers and I added a little worcestershire to the bottom of the crockpot after reading the reviews but then I just went on about my way doing other things and when dinner time rolled around it was done. So simple yet so full of flavor. I've cooked many of roasts in my crockpot but I have to say this was my all time favorite so far. I will make this often. Thanks so much!

The pepperoncini gives this such a good flavor, though it was quite spicy. I'm from the Chicago suburbs, and love Italian beef sandwiches. I used a 2 lb roast, a 12 oz jar of peppers, 2 cups of beef broth, 3 or 4 garlic cloves, a Tbl of Ital;ian seasoning, and another Tbl or so of oregano. I also seasoned the roast with salt, pepper, and granulated garlic. Try it on toasted French or Italian rolls brushed with garlic butter. I melt provolone cheese on the sandwich, and add sauteed sweet peppers. YUM!

This was great!  I added 1 packet of Italian salad dressing mix (for approx 5 lbs of chuck roast) and approx 1/3 no salt added beef broth.  Also, since the amount of roast I had was more than what the recipe called for, I added approx 24 ounces of pepperocinis.  Slow cooked it on low for 9 hours.  Used the shredded roast for sandwiches with sauted mushrooms and onions and melted provolone cheese. Yummy!

The first time I tasted this was about 15 years ago at a potluck at work. We love this recipe. I have found that the "heat" in pepperoncini's varies with the different brands. Vlasic is the most mild I have found. The imported brands are hotter and that's how we like them.

This is one of my favorite recipes on this site! I added it to my recipe box because of all the good ratings but it took me about a year to try it because I didn't think it could possibly be so good with so few ingredients. I am kicking myself now that I didn't try it right away. It is unbelievable that this tastes so amazing with so few ingredients. I found that I like to use the jars of sliced pepperoncini's better than the whole ones so that the little pieces of peppers are all thru the meat, and you get the peppers in every bite! Try this recipe! I PROMISE you won't be disappointed!

If I could give it more stars, I would.  This was so easy and also so fabulous!  I served it on toasted wheat rolls with monterey jack cheese and put the pepperoncinis on the sandwich as well.  My hubby gave it two thumbs way up and my kids loved this as well.  Would make a great/easy dish to serve to guests at a casual get together.

Delicious!  9.5 out of 10 stars! We loved the flavor.  We prepped the sandwiches topped with fresh, raw onions, more pepperoncinis (NOT the pepperoncinis that were in the crockpot), and provolone cheese melted on top under the broiler.  For condiments, we took another reviewers suggestion and served with a half-and-half sour cream/hot horseradish mix.  Phenomenal!... we loved it.  Definitely a keeper.  Thanks for the great recipe, Joyce!

Out of this world yummy!! We cooked exactly as directed but instead of shredding and serving on hoagie rolls, we shredded the meat and ate it in tortillas with fresh salsa and sour cream. Wow! Even my uber-picky son ate TWO. We also served it with a southwestern salad I made up. This is without a doubt going on our monthly rotation. I just can't rate it high enough - so so so yummy!

Love this recipe! It is so simple. My only change is to add a whole onion, sliced. We devour these sandwiches whenever they are made. I do recommend using the whole peppers only. I have made it with pepper rings and the whole ones give a much better flavor to the beef. We serve on toasted rolls with melted Provolone or mozzarella cheese. 

This is so good to eat during football games. Like other reviewers we made this into sandwiches. I add sliced onions and a small container of shredded parmesan cheese . Once it's all done I shred the meat (it just falls apart) and place on hoagie rolls, top with cheese and place under the broiler until it is melted, gooey and delicious! Thanks for the post. 

This is okay, but we have a recipe that is similar, but much better.  Use a jar of pepper rings with juice, 1 package of zesty dry Italian dressing mix, and 1 package of regular dry Italian dressing mix.  Cook in slow cooker on low heat for at least 12 hours (I have cooked this all night and all morning to use for a weekend lunch), shred beef, and cook another 30 to 40 minutes.  Meat is moist but not too juicy and flavor is great.  

Sometimes the best things in life really do only contain 3 ingredients! This recipe couldn't be simpler, couldn't be easier and could't be more delicious! I served on hoagie rolls with provolone cheese. I did spoon some of the cooking liquid over the top to soak into the bread a bit...this does not need one condiment to compliment, in my opinion, the taste can stand up alone. Fantastic recipe and I've probably made this 10 or 12 times now...it is a monthly staple in our RV. I have made this with whole pepperoncinis, but find that buying the jar of already sliced works a bit better for me. This is just a fantastic recipe that is worthy of TEN stars if AR allowed us to rate it as such!

This was excellent. I halved the amount of peppers, added sliced onions, added 1 can seasoned beef broth, and 1 envelope of dry zesty Italian salad dressing mix. Served it on rolls w/ provolone and mozzarella that we broiled before placing the meat on the roll. Served w/ the au jus for dipping. My family loves it!

Sorry.  It must be a matter of individual taste.  I made this and couldn't eat it. For those who want to try this let me suggest to you, taste a teaspoon of the water in the Pepperoncini jar, if you like it you'll love the beef.

This was awesome, I browned the beef first and added a little onion...so few ingredients so much flavor! Thank you for a great recipe!!!!

This recipe is so good, my family won't stop begging for more! We ate it on hard rolls with tzatziki sauce and it tasted just like a Gyro. The sauce also takes the edge off of the heat a bit. I've made this twice this week and it can't get any easier or better than this.

This is so easy and tastes fabulous. Even my picky eater loves these. We like to broil ours for just a minute vs. microwaving and Hubby makes the best sauted onions for garnish. Thanks JOYCE this is a regular at our house.

What a pleasant suprise! I made them into sandwiches, and my family really enjoyed it. Never would have thought it would come out as well as it did with such few and simple ingredients. Thank you Joyce!

I forgot to take the recipe home so forgot to put in the garlic, but I didn't miss it, this was AWESOME!!  Loved it and very simple!  I froze the leftovers to have another night!  Thank You, I will be making this ALOT!!! Used hoagie buns and swiss cheese over the tops of them!  mmmm

This is the most AWESOME sandwich filling!!  We loved this!!  Per other reviewers, I used the sliced pepperoncinis - highly recommend this.  I added salt, ground black pepper, minced onion, a beef bouillon cube, 1.5 cups of water (to help cover the roast), and a splash of Worchestershire sauce to the concoction before letting it cook all day and the result was delicious, tender, &amp; juicy shredded beef (easily shredded with two forks when there was one hour left in cook time) and perfect little pepperoncini bits au jus.  Used french baguettes (sliced lengthwise &amp; toasted both sides), topped the beef with grilled onions and cheese, then threw under the broiler for a few minutes to melt the cheese and we happily gobbled it up.  You'll want to serve the yummy au jus on the side for dipping -- trust me.  Makes a ton of leftovers for the two of us which we are VERY MUCH looking forward to!  Thank you for this absolute keeper!  :)
*UPDATE* Last time I made these (pictured), we didn't even add the grilled onions or cheese on top, and they were still the best sandwiches EVER! Dipping in the au jus makes each bite that much more enjoyable. :) Try this, you'll like it!

This came out perfect! We spread our rolls with mayo and provolone and then broiled for a few minutes before adding the beef. Yum! My husband added horseradish for an extra kick.

Easy and delicious. Who could ask for anything more? I served this on French Bread Rolls to Die For from AR and I only wish I could just keep eating!   Thanks Joyce!

O.K., I couldn't make this as written because I didn't have the beef. We had just gotten back from vacation and the cupboards were bare; however, I did have Italian sausage, so I figured, what the heck, how bad could it be? I browned the sausage in a pan along with a large onion. Once browned I put the meat and onion in my slow cooker with a large jar of the pepperoncini, (which I chopped in my food processor) a bottle of beer, fresh chopped garlic, onion powder and Italian seasonings. Man oh man, what an aroma! Naturally, between the pepper juice and the peppers themselves, this makes a nice spicey dish. I served this on hoagie rolls and my gang lapped them up! My youngest daughter informed me that the dish was a little too spicey for her, but she ate two whole sandwiches! The kids were even taking Italian bread and dipping it in the sauce! Although the sausage was gone I saved the peppers for omelets. Thanks Joyce for a great recipe!!!!

Once again I tried a high rated recipe to be terribly disappointed.  Had no flavor whatsoever except for the pepperoncini which isn't all that great.  What a waste of a perfectly good piece of meat. No one liked it.

This was very good. I did not have garlic cloves so I substituted garlic powder for them. This did have a bite to it. It was very tender. I shredded this and served on Kaiser rolls with some sauteed onions and provolone cheese. I will be making this again.

This was very good, extremely easy, and not too spicy.

This recipe has become a favorite at our house.  The pepperoncini with the garlic are a great combination.  I also love the ease of preparation. My only suggestion would be to remove the stems from the peppers and slice them in half before adding to the crockpot. Delicious!

"Awesome" commented my hubby and daughter repeatedly.  Perfect for the busy household - super easy and great to have in the fridge for days when there is a lot of coming and going.  I browned the meat first, put in crock and sprinkled with granulated garlic and onion and some black pepper then the jar of peppercini's (mild).  We shredded it for sandiwiches.  Baguette, mushrooms, jack cheese and some BBQ and broiled open-faced.  Leftovers freeze well and would be a good filling in Burritos, enchiladas, quesidillas, etc.

I loved the simplicity of this recipe.  I used a large jar of sliced banana pepper rings.  My husband and I are eating low carb, so this was a fun way to spice up a roast.
I sauteed mushrooms, green pepper and a little onion and put that over large chunks of the roast.  Then I melted provolone cheese over the top.  It was tasty, easy and delicious!

I browned some onions and red bell peppers on the stove.  I put french bread under the broiler to toast, then added mozza cheese and melted under the broiler.  I topped with this recipe and the peppers and onions...just ok.  The beef was amazingly tender but I'm not so sure I like the pepperoncini flavor.

Simply outstanding. I used a three-pound rump roast, a jar of hot sliced pepperoncini, and garlic. Dumped it all in the crockpot this morning, and when I got home I shredded the meat and left it simmering in the juice another hour. Then I sliced up some french bread, poured some of the juice on the bread, put on some meat, sliced up some monterey jack, put it on the meat, and put the sandwich under the broiler for a minute til the cheese bubbled. Plenty of leftovers for lunch tomorrow.

AWESOME recipe.  I was very surprised how much we enjoyed this.  I put the meat on crusty rolls that I had spread creamy caesar dressing on.  Then I topped it off with fried onions and mushrooms and the pepperocini peppers from the slow cooker.  Topped it off with a little bit more caesar dressing and some mozzarella cheese and popped them open faced under the broiler.  Thought we had died and gone to heaven.  Great recipe!!

Had to try your way of making this... it was great!  I have always made this with roast, 1 tbls. ground mustard, 1 tbls. garlic powder and 1 tbls. of freshly ground pepper along w/ the jar of pepperonicini's.  Everyone loves it.

A really easy base recipe.I followed the advice of another review and added some beef broth.Also,I don't recommend using a larger jar of peppers.I used a smaller jar,and that was plenty.I also added plenty of garlic and some course ground blackpepper.YUM!

Ok, since we are not fans of fat in our meat, we didn't use the beef chuck roast and instead used a 3 lb beef top round London Broil. Man!!!!! It was awesome!!!!  After cooking it, as described in the recipe, I took a spoon and broke the meat up in the crock until it was shredded then I stirred it all up. I cooked it about 30 minutes more. We then served the meat/pepper mixture (draining the juice off the spoon to prevent soggy rolls) on long rolls with provolone cheese and horseradish! BOY was it good! Thanks!!!!

This is an easy and tasty meal.  I have used this for beef and pork.  I add onions and a dash of bbq sauce and serve on a toasted crusty bun with provolone cheese melted on the bun in the broiler. I had tzatziki already made and it was a nice topping for the sandwich.  I put it all in a crock pot and cook until it shreds.

This meat was awesome....I added a can of beef broth only because the meat was going to be in the crockpot for almost 9 hours and I didn't want it to dry out.  We used it to dip our subs into...wonderful recipe!

My husband loved this served on sesame rools with cream cheese. I thought it was a little lacking, and could perhaps go for a few fresh pepperoncinis.

Juicy, Spicy, and Perfect. It was even better re-heated the next day watching football! I added a can of beef broth, can of water, and a package of french onion soup, put it on low in the crockpot for about 8 hours....the meat was falling off. This is a must for football parties! I also bought some french onion bread from the bakery....perfect match! Enjoy!

How did I not rate this yet? I'm making it for the third time! This can be quite spicy, especially if you bite right into one of the pepperoncini, but the flavor is fabulous! I toast up hoagie rolls in the oven for few minutes, place the meat/pepper mixture on the rolls, top with slices of provolone, then put back in the oven for a few minutes till cheese is melted. I also serve with a cup of the juice for dipping. Wow! My whole family loves it, including my 8 year old and my mother (in fact, she bought me this last roast just so I'd make it again!). :)

This was sooooo good in a sandwich with tzatziki sauce.

Made exactly according to recipe. Husband and son liked it, and it was exceptionally easy, so I gave it 4 stars.  After eating it with the bun and provelone cheese,  they went back to the pot and took another forkful and claimed that it was better without the bun.  I am not much of a beef eater, so to me it was just okay, not the deliciousness I was expecting after reading other reviews.  Not sure if I will make again.

Was pleasantly surprised how simple and tasty this turned out. We served the meat in big, chewy sub type rolls. I liked mine with the roll soft and quickly dipped into the watery sauce. Kids liked theirs with melted cheese that I laid on top, and did a quick oven broil.

Delish!  I used minced garlic and a 12 oz can of pepperoncinis.  It works well with other types of roast too.  I served it with sharp provolone on a toasted hoagie.  It was too spicy for the kids, but it's too good not to make on a semi-regular basis.

Oh boy - so simple and yet so popular!  My husband is a huge fan of pepperoncinis, so I had a feeling this would be a winner.  It was and he ate it up!  It's not too spicy, which is good.  Just the right amount of kick.  I recommend it.

This was delicious and so simply. It is great to serve on a busy day and gives a slightly different spin on roast beef than what we usually have.

I have made this a number of times since I first found the recipe ... I still love it.  The only change I have made is to add an extra jar of peppers (sans juice...one jar of the juice is enough) because I can't get enough of the peppers on my sandwiches.  Also, I like to add some beef broth for the au jus.  Highly recommended.

We LOVE this recipe. It is so easy and has so much flavor. We use the meat to make hoagies. About 30 minutes before dinner, I add sliced green and red peppers and  onions to the slow cooker. I then toast hoagie rolls in the oven until crisp. I drain the meat and slice and add the meat and provolone cheese slices to the rolls. Top with the peppers and onions. Absolutely delicious!

Wow..so simple, yet delicious.  I piled my beef on thick slabs of homemade bread then topped it with some shredded italian blend cheese (mozzarella, provolone, romano, parmesan) and put it under the broiler until the cheese was melted and bubbly..and it was really, really good.  I'll be making this a lot!

It was love at first bite!  I added 1/4 tsp liquid smoke and 3 large onions quartered.  My house smelled amazing all day.  Served with pepper jack cheese on my Lager Bread personal recipe.  Whole family enjoyed it so I will definitely be adding this into my rotation!

I LOVE THIS RECIPE!!!  My 10 and 5 year olds tear it up and ask for more and I've made it to bring to our campground and it was a HUGE hit!  I have not met anyone who hasn't raved over this simple, delicious recipe!!  THANK YOU FOR SHARING!!!

This recipe was very easy to prepare, and it smelled wonderful cooking all day. The meat was tender and juicy.  I would recommend that you add only 1/2 of the jar of pepperoncini.  The whole jar was just a bit to overpowering.  Otherwise, the sliced cheese and sub rolls were perfect!
Thanks for a great dinner.

Totally AMAZING! Love the versatility of this meat (nachos, burritos, salads, etc).  VERY YUMMY!

I thought this was nothing great but the kids loved it.  So it's a keeper i my book.  We used the meat to make sandwiches as recommended.

This was FANTASTIC!  I made it just as the recipe says.  Thought it may be to much heat but we loved it.  I put it on crusty rolls, sprinkled with mozzarella and popped them in the oven to melt the cheese.  YUMMY!

This recipe is incredible! The key is that you have to put the peppers on your sandwich (and I like to dip my sandwich in the juice too). My husband and I were very surprised at how much of a difference that makes in the flavor. Making a sandwich with only the beef is okay, but it's really not all that special. Peppers are a MUST!

wonderful as is!!  serve on ciabatta w/ green peppers, provolone, and horseradish dressing

This is an awesome recipe!  It is probably one of the easiest dinners I have ever made.  I put the roast, pepperoncinis, &amp; garlic in the crockpot in the morning before church and it was done just in time for dinner at 5.  My family raved about all the flavor it had.  I didnt and wouldnt change a thing.  I have 4 kidos, from ages 6 to 17 and they ALL loved it.  Thanks for a great recipe!

I have seen this recipe reviewed many times and always resisted because I really do not like pepperoncini.  However I was looking for something different to make and since DH loves pepperoncini I decided to give this a go.  I used a rump roast and since we had a jar of mild sliced banana peppers, used them.  This has made me a believer.  It does not taste at all like I thought it would, it is wonderful!  Some other reviewer said it tasted similar to sauerbraten and I have to agree.  I will be making this again.

I loved this recipe.  I changed to a whole jar of banana pepper rings and added a sliced onion.  I served it with provolone cheese.  We toasted the sandwhiches under the broiler before serving.  It was very good.  There is a lot of juice left in the end that was great poured over the top of the sandwhiches.  I will definitely make this one again.
Thank you for the post.

WOW!  This was fantastic!!  I miss read the recipe and bought a jar of mild banana peppers instead of the pepperoncinis.  Served over toasted hoggie rolls topped with spicy brown mustard, low sodium provel sliced cheese and sliced jalapenos.  My hubby is already asking when I'm making these again.  Did I already mention that these are fantastic!!!

So simple, it's incredible and delicious!

Turned out great! I was honestly worried it wouldn't be good because the smell it made while it was cooking was kind of off-putting - but it was delicious. Very easy. Will do again.

I love using my crockpot for those busy weeknights when our family of five (with three teenage boys) are not all on the same schedule. This recipe was extremely easy to make and had a good flavor. I skipped the step of slicing the roast and inserting the garlic and just added minced garlic in with the pepperoncini instead.  Will definitely make again.

This is a great, simple Friday night dinner.  I didn't get started until 2:30 in the afternoon, so I took my chances on cranking the crock-pot to high and cooking for 3 1/2 hours.  At 6, I took the roast (1.5 lb. London broil) out, shredded it, and put it back in the pot for a half hour on low.  I'm sure it's best after cooking on low all day, but we liked it this way just fine! I love the kick the pepperoncini gives to it.  I did look at a few reviews and add some water, onion, and Worcestershire sauce to the pot.  I also browned my roast before throwing it in, and we ate it on hoagie buns with pepperjack cheese.  Thanks for the recipe!

Delicious and very easy to make. The juice from the jar of pepperocinis gives the beef a nice "tang" but it's not overwhelming or spicy. The actual peppers also compliment the beef well. Could be nice as an entree served along with something like potatoes or cauliflower, but I made it into sandwiches like many others here. I used a two pound boneless chuck roast, three cloves of garlic, and about 3/4 of a jar of pepperocinis. I let it cook in the crock pot for about five and a half hours.  I used french bread and one on side spread a mixture of prepared horseradish and sour cream. I cut up the beef (well, after almost six hours of cooking it basically fell apart once I cut into it) and threw that along with some of the pepperocinis (whole) onto the bread. Added some sauteed onions and mushrooms, topped with a slice of provolone cheese, and zapped in the microwave for a few seconds to melt. Really good!  It doesn't get much easier than this and I'll definitely make it again.

So simple to prepare. Actually added a package of Italian dressing and some seasoning salt and black pepper. Served on hoagie rolls with Provolone and steak fries.

This is my type of meal!  Rubbed the chuck roast with salt, pepper, garlic powder and paprika and browned in a pan first.  Also browned some onion.  As suggested, added 1 can of beef broth.  Cooked on low for appox 5 hours and pushed it to high for the last hour.  Tasty, tender meat!  Will make again!

This one was ok, not to give a "bad" review, but like one other person who posted I thought this lacked any kind of special flavor...just tasted like a regular roast to us. Came out nice and moist though!

We really enjoyed the flavor of this beef roast. I used a 2.5 lb rump roast and cooked it on low for 8 hours. Also added chopped onion and more garlic and seasoned the roast with salt and pepper. Made  tasty, peppery and juicy sandwiches. The only thing I missed was the au jus. The juices were way too sour to dip sandwiches in but it made the roast beef taste great. So five stars anyway!

I made this yesterday, added a sliced onion in the bottom of the crock pot and sprinkled dry italian dressing packet on top. Served on sub rolls, put it under the broiler with some smoked provolone cheese. Delicious! Thanks for the recipe!

my husband and granddaughter went nuts over these.made as written.no changes needed

This was very tender, so much so that you couldn't slice the beef, only shred it. Don't know if there's anything to do about that, but oh well. Still delicious. Took some other reviewers advice and added some balsamic and then used water until the beef was covered. Not spicy at all but I could only find mild pepperoncini. Used the peppers in the sandwiches for the adults, yummy.

This is amazing! My husband and I both loved it and will make it often! We made sandwiches on a Ciabatta bun, which was a little too much bread. When we make it again we will probably serve it on a pita, or as a Roast with some veggies on the side. It is so good by itself, putting it on a sandwich is just almost a crime! Thanks for this excellent, EASY recipe!

Amazing! I have already made this twice in the last couple weeks. Both times I added concentrated beef broth for a richer beef flavor. I also inserted more garlic and added half a diced onion to the pot and then melted cheese on the toasted sandwich rolls before serving. If you want to try a spicy spin on a Philly, this is it! Highly recommended! I can understand why others have suggested using only a half of a jar, as it can be make-you-sweat spicy with a whole one.

Holy cow, was this good!  Here's my tip:  cook that bad boy alllllllllllll day........  The longer it sits in the vinegary pepperoncini juice, the softer the meat becomes.  It does go through a "dry spell" -- push on.  You haven't overcooked it; you've undercooked it.  Keep it in the pot.    Also, to the genius who recommended making fajitas the next day from leftovers:  Thank you!  Amazing, amazing, amazing!

I was really afraid to try this recipe, based on the ingredients, but the number of high ratings convinced me.  We all loved it!  I would do a few things differently next time, though:  I lined my crockpot with a roasting bag to save on cleanup, which worked fine, but made it impossible to get the 3 1/2 lb. chuck roast out in one piece.  I also used only half a bottle of banana pepper rings (the pepperocini in my stores are whole peppers with stems and seeds) and half the juice.  Next time, I would use the whole bottle.  I would also cut the meat up into big chunks before putting it in the cooker, (it's going to be shredded anyway), so that I could cut away more of the fat before cooking.  I had a hard time removing the layer of grease from the juice, and would prefer it to be a lower fat dish.  Otherwise, it was fantastic, and is now on my permanent list of favorites.

Alot better than what I expected.  While it was cooking, I didn't think it would come out as great as the reviews stated.  But once I placed the meat onto french bread, laced with provolone and american cheese, slightly broiled, it was fabulous.  Next time I will make more....we are a family of 5 and it was barely enough for all of us that I had to spread the meat thin so as to have enough (and 1 of my children is 8 and eats small portions).  It's a KEEPER!!

This is really good!  And for those who fear spiciness, this isn't spicy at all.  More like just tart.  It's a nice change up from a standard BBQ sauce roast beef sammich or au jus.

This is good, but we add a chopped onion, some crushed garlic, and some beef broth to ours. After it's soft, we shred it and strain the contents and then cook another hour or so. we save  a few of the pepproncinis to serve wtih the meat. We make sandwiches on hard rolls - very good!

Could not of been easier! just added a can of beef broth to the slow cooker and cooked on low for 8 hours. So tender, moist, and flavorful. Thanks for sharing, this recipe rocks!

pepperoncini beef

Prep Time: 10 minutes

Cook Time: 8 hours

Total: 8 hours, 20 minutes

Servings: 8

Author : Joyce

Ingredients

Instructions

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pepperoncini beef

Prep Time: 10 minutes

Cook Time: 8 hours

Total: 8 hours, 20 minutes

Servings: 8

Author : Joyce

Ingredients

Instructions

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