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Pepperoncini Beef
SUBMITTED BY:
Joyce
PHOTO BY:
Allrecipes
"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. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches."
RECIPE RATING:
Read Reviews
(295)
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PREP TIME
10 Min
COOK TIME
8 Hrs
READY IN
8 Hrs 10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jul. 29, 2003 by DANANDLAUREN
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DANANDLAUREN
Jul. 29, 2003
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..
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12 users found this review helpful
Awesome dish! I have been meaning to rate and review this for some time now, only just now got...
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Reviewed on Jul. 25, 2003 by
JOSIE
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JOSIE
Jul. 25, 2003
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.
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10 users found this review helpful
This is one of the best roast recipes I've tried in a long time. The pepperoncini gave the...
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Reviewed on Dec. 16, 2002 by TCH2MCH
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TCH2MCH
Dec. 16, 2002
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
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9 users found this review helpful
This recipe made the best sandwiches possible. Everyone loved it. The juice is spicy, so I...
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Reviewed on Jul. 28, 2003 by Tracey
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Tracey
Jul. 28, 2003
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!
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8 users found this review helpful
Used minced garlic - because it was what I had, and only put two teaspoons over the top of the...
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Reviewed on Feb. 9, 2008 by
MAMASPICE
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MAMASPICE
Feb. 9, 2008
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.
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6 users found this review helpful
This tasted just like a regular roast to me? I mean it was good but that special flavor...
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Reviewed on Sep. 11, 2003 by
DREGINEK
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DREGINEK
Sep. 11, 2003
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!
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6 users found this review helpful
OMG AMAZING! I used a 12oz jar of pepperoncini, added 1 1/2c beef broth, and some dry onion...
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Reviewed on Jul. 13, 2003 by
COOKINGMAMAL
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COOKINGMAMAL
Jul. 13, 2003
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.
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6 users found this review helpful
I had a little trouble finding pepperoncinis at first but finally found them in the pickle...
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Reviewed on Apr. 27, 2007 by Jenn Moore
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Jenn Moore
Apr. 27, 2007
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!
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5 users found this review helpful
This is a weekly staple at my house. Since only my husband and I eat this (it's too spicy for...
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Reviewed on Mar. 13, 2006 by Franbo
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Franbo
Mar. 13, 2006
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.
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5 users found this review helpful
This recipe is sooooo good. Made exactly as stated. It was quite spicy so cut down on the...
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Reviewed on Sep. 1, 2005 by EBETHRIGGS
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EBETHRIGGS
Sep. 1, 2005
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.
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5 users found this review helpful
This recipe was excellent, tasted just like a Chiago beef. I added some beef broth, season...
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